The best delicious Debbi's German Chocolate Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Debbi's German Chocolate Cake recipe today!
Hello my friends, this Debbi's German Chocolate Cake recipe will not disappoint, I promise! Made with simple ingredients, our Debbi's German Chocolate Cake is amazingly delicious, and addictive, everyone will be asking for more Debbi's German Chocolate Cake.
What Makes This Debbi's German Chocolate Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Debbi's German Chocolate Cake.
Ready to make this Debbi's German Chocolate Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CAKE BATTER-
8 oz German’s Chocolate, divided
1/2 c Boiling water
2 c All-purpose flour
1/2 c Cocoa powder
1 tb Baking powder
1 ts Salt
1 1/2 Sticks unsalted butter (12
-tablespoons), room temp.
2 c Granulated sugar
1 1/2 ts Vanilla extract
3 lg Eggs, separated
1 c Hot mashed potatoes
1/2 c Buttermilk
-COCONUT PECAN FROSTING-
2 1/4 c Granulated sugar
2 1/4 Sticks unsalted butter, 18
-tablespoons
17 oz Evaporated milk
6 lg Egg yolks
1 tb Plus 1 teaspoon vanilla
-extract
3 c Chopped pecans, toasted
10 1/2 oz Sweetened coconut flakes,
-toasted
12 Pecan halves, for garnish
Cake Directions:
Butter and flour 3 nine inch cake pans. Preheat oven to 350f.
Grate 4 ounces of the German’s chocolate and set aside. Blend the remaining
4 ounces of German’s Chocolate with the boiling water in a small bowl or
measuring cup; set aside to cool slightly.
In a large bowl whisk together and blend well the flour, cocoa powder,
baking powder, and salt. Set aside.
With electric mixer, blend 1 1/2 sticks butter, sugar; add egg yolks one at
a time blending well after each addition. Ad vanilla and continue to blend.
Add mashed potatoes, beat in. Pour in chocolate-water mixture and blend
well. Blending slowly at first and speeding up as additions are made,
alternately add dry ingredients and buttermilk 1/3 at a time. End with dry
ingredients.
In a glass, copper, or stainless steel bowl beat three egg whites to form
stiff peaks. Gently fold egg whites and grated chocolate into batter to
blend completely.
Distribute batter in three prepared pans as evenly as possible. Bake 20 to
25 minutes at 350f. Remove when done. Cool on a wire rack.
Frosting Directions:
Remove 1/2 cup of the toasted pecans and 2 tablespoons of the toasted
coconut and set aside for garnish.
In a sauce pan on medium heat, mix evaporated milk and 2 1/4 sticks butter.
Whisk and melt until thoroughly blended. Add sugar and whisk to blend and
cook down the sugar. Whisking briskly so as not to cook the egg, add egg
yolks one at a time. Add vanilla and mix well. Cook over low-medium heat
for about 12 minutes to cook it down and until it has a rich caramel color.
Cool slightly. Stir in the coconut and toasted pecans; blend well.
Finishing cake: Stack layers, using a thin layer of frosting as filling.
Frost entire cake. Use remaining pecans, press evenly into sides of cake
all the way around. Place pecan halves around edge of top. Place coconut in
the center of the top.
Yields
10 Servings
Leave a Reply