German Chocolate Stack Cake with Coconut Pecan Frosting
German Chocolate Stack Cake
I love German Chocolate Stack Cake with Coconut Pecan Frosting. Truth is, I just like about any kind of chocolate cake you can bake! Chocolate cake, chocolate pudding, chocolate pie, chocolate….Anything! This is one of those cakes that has a mix of chocolate and the coconut pecan frosting!
Oh yeah, this is what I am talking about! A large glass of milk or a hot cup of your favorite coffee and Bam! What a dish! 🙂
Give it a try and let us know what you think in the comments below!
If you do too, you will want to print out this recipe.
NOTE: This recipe is for a 3 layer German Chocolate Stack Cake. If you want a 4 layer like pictured make two cakes and cut them in half.
One is as good as the other! It is all the same just more layers.
Table of Contents
Ingredients for: German Chocolate Stack Cake
- Baking Spray with Flour
- 1 (4 oz.) package sweet chocolate bar
- 2 1/4 cups Enriched Bleached All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup buttermilk
INGREDIENTS FOR: COCONUT-PECAN FROSTING
- 1 cup Evaporated Milk
- 1 cup sugar
- 3 large egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
- 1 1/2 cups chopped pecans
Directions for: German Chocolate Stack Cake
- PRE-HEAT the oven to 350°F. Coat three 9-inch round cake pans with flour no-stick cooking spray. Line with parchment paper. Spray paper with no-stick cooking spray.
- MELT the sweet chocolate bar over low heat or microwave 2 to 4 minutes on MEDIUM .Stir several times. Let cool.
- STIR together flour, baking soda and salt in medium bowl.
- BEAT butter about 30 seconds. Add sugar gradually; continue beating 5 to 7 minutes or until mixture is very light.
- BLEND in the melted chocolate, eggs and vanilla until light and fluffy. Add flour mixture in 3 parts, alternating with 2 parts buttermilk.
- BEAT at low speed after each addition just until combined. Spread batter evenly in prepared pans.
- BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack.
DIRECTIONS FOR: COCONUT-PECAN FROSTING
- COMBINE evaporated milk, sugar, egg yolks and butter in saucepan.
- COOK and stir over medium heat until mixture boils and thickens, about 10 minutes.
- REMOVE from heat. Stir in vanilla, coconut and pecans.
- LET cool, stirring occasionally, until mixture reaches a spreading consistency.
- FROST cake after it has cooled.
Photo by: Kimberly Vardeman
Thanks for stopping by Back Roads Living again.
~Blessings~
Related Posts
Chicken and Dumplings Recipe Like Grandma Made
Skillet Macaroni Dinner Recipe
Corn Pudding Recipe Homemade
Toasted Pecans Recipe Easy and Simple
Powdered Milk Recipes and Many Uses
Mom’s Old Fashioned Chili Recipe
