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.
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
- 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.
Coconut Pecan Icing
Ingredients
- Coconut Pecan Icing
- 4 cups chopped toasted pecans
- 4 cups sweetened flaked coconut
- 2 (12-ounce) jars hot caramel topping*
Instructions
- 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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