Jill’s German Chocolate Cake

Jill’s German Chocolate Cake

Since Jeanne has been feeling a little under the weather, I thought I would jump in with a quick guest post!  So my husband celebrated a birthday last week and he acts like he doesn’t want a lot of fuss or hoopla, but in reality he is all about celebrating, especially when it involves cake and a huge glass of milk!  So I thought I would surprise him with his favorite German Chocolate Cake!   

We were watching a movie during dinner, and after I picked up the dishes, I got the cake out and lit lots of super tall candles!  So many in fact, that the cake looked like it was on fire!  As I rounded the corner, cake in hand, his face totally lit up.  He was grinning from ear to ear until he had to blow out all the candles!  Now that made it all worthwhile!   I snapped some pictures, with my iPhone and excitedly posted them on Facebook and got back to watching the movie.  To my surprise the next morning, when I looked at Facebook on my computer, the birthday pictures got all kinds of likes — but what was really funny was the fact that my husband was wearing only a shirt and his underwear!   Thank goodness it was relatively dark so not many people noticed!!  Definitely a birthday to remember!

Jeanne, I hope you feel better soon!  Love you to the moon ❤

This cake is one of my favorites because it is super easy and super delicious!

Jill’s German Chocolate Cake

Jill’s Chocolate Layer Cake

Ingredients:

1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee

Directions:

1. Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.

2. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.

Coconut-Pecan Frosting

2 cups of chopped pecans

1 (12 oz) can evaporated milk

1-1/2 cups sugar

3/4 cup butter

6 egg yolks, lightly beaten

2 cups sweetened flaked coconut

1-1/2 teaspoons vanilla extract

Preheat oven to 350 degrees.  Bake the pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted.

Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.

Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.

I actually doubled the Coconut-Pecan Frosting because I like to frost the outside of the cake as well as the inner layers!.  I also keep some of the pecan halves for decorating.

Jill’s German Chocolate Cake