German Chocolate Cake with Topping

2 1/4 cups all-purpose flour

1 1/2 cups granulated sugar

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup butter, softened

1 cup sour cream

4 large eggs

4 ounces Bakers sweet German chocolate, melted

1/2 cup milk

3/4 teaspoon vanilla extract


3/4 cup evaporated milk

1/2 cup light brown sugar, firmly packed

1/2 cup butter

1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups

1 cup chopped pecans

Grease and flour two 8-inch square baking pans.

In a large bowl, combine flour, sugar, baking soda, salt,

butter, sour cream, eggs, chocolate, milk, and vanilla. Beat

with mixer at low speed until blended. Increase mixer to high

and beat 2 minutes longer. Spoon batter into prepared pans. Bake

in a preheated 350� oven for about 35 minutes, or until a wooden

pick or cake tester inserted in center comes out clean.

Remove to racks to cool completely.

Make topping.

In a saucepan over medium heat, bring evaporated milk, brown

sugar, and butter to a full boil; remove from heat. Stir in

coconut and pecans. Set aside to cool to room temperature.

When cake is cool, place one layer on cake platter; spoon half

of the coconut mixture onto the layer. Top with remaining cake

layer and top with remaining topping.


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