Blast From The Past: German Chocolate Cake Recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

sweetened shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: coconut flakes

Unsweetened coconut is lower in sugar.

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk offers a dairy-free option.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 350°F (175°C).

Grease and flour three 9-inch round cake pans.

In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add eggs, buttermilk, vegetable oil, and vanilla extract; mix until smooth.

Stir in boiling water until well combined; the batter will be thin.

Pour the batter evenly into the prepared pans.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Cool the cakes in the pans for 10 minutes, then remove from pans to cool completely on wire racks.

For the frosting, combine evaporated milk, butter, and sugar in a saucepan over medium heat.

Cook while stirring until thickened, about 10-12 minutes.

Remove from heat and stir in coconut and pecans; let cool slightly before frosting the cake.

Place one cake layer on a serving plate and spread frosting on top.

Repeat with the second layer, then place the third layer on top and frost the entire cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens