Whether served at a convivial Thanksgiving table or a festive Christmas gathering, this German Chocolate Cake will impress loved ones with its decadent chocolate layers topped with a rich coconut-pecan icing.
Ingredients
Method
- Preheat oven to 350 degrees. Spray 3 (9-inch) cake pans with nonstick baking spray with flour.
- 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.
- 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.
- 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.
Ingredients
Method
- In a large bowl, combine pecans, coconut, and caramel topping. Beat at medium speed with an electric mixer until well combined.
Notes
*For testing purposes, we used Smucker’s Hot Caramel Topping.
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