{Mostly} Homemade German Chocolate Cake

It has been a while since I've posted a really good dessert recipe. I mean sure, the Cookies and Cream Cookies from last month were good, as were the super easy Peanut Butter Cookies. The Homemade Dark Chocolate Ice Cream was tasty too...but it wasn't CAKE. And this cake, well...this cake was THE BOMB. Before making this, I would have said that I didn't really like German Chocolate Cake (even though the German Chocolate Cake Bars that I made last Father's Day were delicious). I think it was the icing that always kinda turned me off, because there was a time when I didn't like coconut. Those days are long over, b/c now I am definitely Team Coconut.

For my Dad's birthday, he requested German Chocolate. I went on a search, combined a couple of recipes, and ended up with this fabulous cake. The cake itself starts with a mix. I know, some people turn their nose up at a box mix, but I've found a doctored up cake mix can be pretty darn good. Plus, my local grocery store (yes, that's singular) doesn't carry German Chocolate. So...cake mix it is.

{Mostly} Homemade German Chocolate Cake

• 1 box German Chocolate Cake Mix
• 1 cup skim milk + 1 T. vinegar (let sit for 5-10 minutes)*
• 1/2 cup canola oil
• 3 eggs (I like Eggland's Best)
• 1 tsp. vanilla extract

*or use buttermilk

1. Preheat oven to 350 degrees F.
2. Mix cake mix, milk/vinegar (or buttermilk), oil, eggs and vanilla in a mixing bowl.
3. Mix at low speed for about a minute, until all combined. Then beat at medium speed for 2 minutes.
4. Pour batter into 2 greased and floured 9 inch baking pans (I use the Baker's Spray that has the flour/oil mixed together).
5. Bake for 30-35 minutes or until done. It should be set in the middle and spring back when lightly pressed. 
6. Cool cakes on wire rack for about 10 minutes before turning out. Allow cakes to finish cooling before icing.

recipe source: Barbara Bakes

While the cake is cooking, you can whip up the frosting. It's simple, yet delicious.

German Chocolate Frosting

• 1 (14 oz) can sweetened condensed milk
• 3 T. butter
• 1 tsp. vanilla extract
• 1-1/2 cups pecans, chopped
• 2 cups coconut, shredded
• 1/2 cup chocolate chips + 1 tsp. coconut oil/butter/shortening (optional, for drizzling)
• pecan halves for decorating (optional)

1. Combine sweetened condensed milk, butter and vanilla in a saucepan, and heat over medium heat for about 5 minutes, or until it starts to thicken. Stir occasionally.
2. Once the milk mixture begins to thicken (it will still look too thin for frosting, but that's okay, b/c you are going to add all the pecans and coconut to it. I cooked mine a little too long, and it ended up really thick. Delicious, but thick!) add pecans and coconut. Remove from heat and stir until combined.
3. Place half the 'frosting' on top of your 1st layer of cooled cake. Top with second layer. Spread remaining frosting on top. 
4. Microwave chocolate and oil for 30 seconds and stir, continue to microwave in 15-30 second intervals until mostly melted, stirring after each one. (it shouldn't take long). Stir well and put chocolate in a piping bag or plastic baggie with the end snipped off. Drizzle cake as desired, and top with pecan halves if using.
5. Store in refrigerator. 

recipe source: Mr. Food

Enjoy!

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