2 cups cream – or condensed milk
2 cups granulated sugar
6 large egg yolks
1 teaspoon salt
1 cup unsalted butter
2 teaspoons vanilla essence
2 cups pecans – toasted and finely chopped
4 cups sweetened shredded coconut
Traditional German Chocolate Cake
Instructions
chocolate cake
Place oven rack in center position. Preheat oven to 350°F. Grease and line a round cake tin with a diameter of 5 to 23 cm with baking paper. Grease and flour the parchment paper and the sides of the baking tin. Set aside.
In a small bowl, combine flour, baking powder, and salt. Set aside.
In a second small bowl, combine cocoa powder and chopped chocolate. Add boiling water to the bowl, cover and leave for 5 minutes. After 5 minutes, stir the chocolate mixture until smooth. Let the chocolate mixture cool to room temperature. Using a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition.
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