Upgraded German Chocolate Cake

sallysbakingaddiction.com

Molly Snyder

1 and ¾ cups ( 219g) cake flour (og recipe called for all purpose)

¾ cup ( 62g) unsweetened natural cocoa powder

1 and ¾ cups ( 350g) granulated sugar

1 teaspoon baking soda (og recipe called for 2)

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder (optional)*

½ cup (120ml) canola or vegetable oil

2 large eggs, at room temperature

¾ cup ( 180g) full fat sour cream, at room temperature

½ cup (120ml) buttermilk, at room temperature*

2 teaspoons pure vanilla extract

½ cup (120ml) hot water or coffee*

Coconut Pecan Filling

½ cup ( 8 Tbsp; 113g) unsalted butter

1 cup ( 200g) packed light or dark brown sugar

3 large egg yolks

1 can (8 ounces; 240ml) evaporated milk

1 teaspoon pure vanilla extract

2 cups sweetened shredded coconut

1 cup ( 125g) chopped pecans

Note: Ingredients may have been altered from the original.

Directions at sallysbakingaddiction.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer