German Chocolate Cake
 
Makes 1 (9-inch) Cake
Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 4 large eggs
  • 2½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups half-and-half
  • 6 ounces German’s sweet chocolate, melted
  • Coconut Pecan Icing (recipe follows)
  • Garnish: toasted pecan halves, hot caramel topping*
Instructions
  1. Preheat oven to 350 degrees. Spray 3 (9-inch) cake pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Gradually add flour mixture to butter mixture, alternately with half-and-half, beginning and ending with flour mixture. Add melted chocolate, beating to combine. Spoon batter into prepared pans. Bake for 18 to 22 minutes or until a wooden pick inserted in centers comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  4. Spread Coconut Pecan Icing between layers and on top of cake. Garnish with pecan halves and caramel topping, if desired.
Notes
*For testing purposes, we used Smucker’s Hot Caramel Topping.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/german-chocolate-cake-recipe/