German Fudge Cake

A German Fudge Cake, often referred to as German Chocolate Cake, is a rich and indulgent dessert featuring layers of moist chocolate cake, a gooey coconut-pecan filling, and a creamy chocolate frosting. Here’s a detailed recipe to make a German Fudge Cake:

Ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

For the Chocolate Frosting:

• 1 cup unsalted butter, softened
• 3/4 cup unsweetened cocoa powder
• 4 cups powdered sugar
• 1/2 cup whole milk
• 2 teaspoons vanilla extract

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Prepare the Chocolate Cake Batter:
   • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add the milk, oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes.
   • Stir in the boiling water (the batter will be thin).
   • Pour the batter evenly into the prepared cake pans.
3. Bake the Cake:
   • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let them cool completely on a wire rack.
4. Prepare the Coconut-Pecan Filling:
   • In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract.
   • Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 10-12 minutes.
   • Remove from heat and stir in the shredded coconut and chopped pecans. Allow the filling to cool to room temperature before using.
5. Prepare the Chocolate Frosting:
   • In a large bowl, beat the butter until creamy.
   • Add the cocoa powder and beat until well combined.
   • Gradually add the powdered sugar, 1 cup at a time, alternating with the milk, beating well after each addition.
   • Add the vanilla extract and beat until the frosting is light and fluffy.
6. Assemble the Cake:
   • Place one cake layer on a serving plate or cake stand. Spread a layer of the coconut-pecan filling on top.
   • Place the second cake layer on top and spread another layer of filling.
   • Place the third cake layer on top and frost the top and sides of the cake with the chocolate frosting.
7. Garnish the Cake (Optional):
   • Decorate the top of the cake with additional shredded coconut and chopped pecans, if desired.
8. Serve:
   • Slice the cake and serve. Enjoy the rich, fudgy chocolate flavor with the sweet and nutty coconut-pecan filling.

Tips:

• Ensure all your ingredients are at room temperature before mixing for a smoother batter and frosting.
• If you prefer a more intense chocolate flavor, you can use dark cocoa powder.
• Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

This German Fudge Cake is perfect for special occasions or any time you want a decadent chocolate dessert. Enjoy!