I guess when you have sons who will be 14 and 17 this year then it's no surprise that I must be getting older too. Most days I act like I'm 20 but I feel like I'm 50. LOL
Every girl needs a fancy cake for her 40th birthday. German chocolate cake was my favorite cake growing up. My mom made me one every year. So a few years ago I created my own version from scratch and I've been making it ever since. I even have friends and family who request this cake for their own birthdays!
Alas, I have never actually made this cake for my own birthday. So last night I made one for myself. Of course I will share it with my friends and family, but I'm taking the first piece and it WILL be big. After all, turning 40 only happens once! :)
German Chocolate Cake
Recipe written by The Chef Next Door
Makes 12 to 16 servings
Print this recipe
Ingredients for cake:
4 oz. package German chocolate baking chocolate squares
1 1/2 cups milk
1 1/2 sticks unsalted butter, at room temp
3 eggs
2 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 3/4 cups sugar
1 Tbsp pure vanilla extract
Ingredients for frosting:
2 eggs
2 - 5 oz cans evaporated milk
1 1/3 cup sugar
1 stick unsalted butter
2 1/3 cups flaked coconut
1 cup chopped pecans
In a small saucepan combine the chocolate and milk. Cook and stir over low heat until melted completely. Set aside to cool.
Preheat the oven to 350 degrees. Spray two 9 inch round cake pans with baking spray. (Alternatively, this cake can be baked in a 9x13 baking pan) Whisk together the flour, baking soda, baking powder and salt and set aside.
In the bowl of your stand mixer, beat the butter on medium speed for about 30 seconds. Gradually add in the sugar, beating until well combined. Scrape sides of bowl as necessary with a rubber spatula. Continue beating the butter and sugar for 2 minutes. Beat in the eggs, one at a time, making sure to beat well after each addition. Add in the vanilla. Add the cooled chocolate mixture and flour mixture alternately and beat on low speed after each addition. Mix well until combined.
Spread the batter evenly into the prepared pans. Bake for 30-35 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool cakes on wire racks for 10 minutes, then remove from the pans and allow to cool completely.
To make the frosting, in a medium saucepan lightly beat the eggs. Stir in the evaporated milk, sugar and butter. Cook and stir over medium heat for 6 to 8 minutes or until the mixture is thick and bubbly. Remove from the heat and stir in the flaked coconut and pecans. Cover and cool the frosting thoroughly before you frost the cakes.
Once the cakes and frosting are cooled, spread the frosting over the tops of the cakes, stacking your two layers.
Bon Appetit!
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