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German Chocolate Cake

This is a delicious sour cream German chocolate cake with coconut pecan topping and filling.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

  • 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 sweet baking chocolate, melted
  • 1/2 cup milk
  • 3/4 teaspoon vanilla extract
Topping
  • 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



Instructions:

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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