German Chocolate Cake

​Ben walked through the kitchen while I was finishing up this fantastic looking cake and he asked what I was making.  When I told him that it was a German Chocolate cake, he asked why it was "naked."  I tried to explain that a traditional German chocolate cake did not have a frosting on the sides of the cake but rather an exposed coconut pecan filling oozing out between layers of rich chocolate cake.  Not sure he appreciated the concept of leaving the sides of the cake unfrosted to expose all of the layers because he started to call it the "naked German."  (Pretty sure that isn't politically correct.)  From that point on, this cake was (and will forever be) referred to as the Naked German Cake in this house.

German Chocolate Cake
Cake                                                        Filling
4 ounces chocolate                              4 large egg yolks
1/4 cup cocoa                                       12 ounces evaporated milk
1/2 cup boiling water                          1 cup sugar
2 cups flour                                            1/4 cup brown sugar
3/4 teaspoon baking soda                    6 Tablespoons butter
12 Tablespoons butter                         1/8 teaspoon salt
1 cup sugar                                              2 teaspoons vanilla
2/3 cup brown sugar                            2 1/3 cups shredded coconut
3/4 teaspoon salt                                  1 1/2 cups chopped pecans
4 eggs
1 teaspoon vanilla
3/4 cup sour cream

Toast pecans on baking sheet for 8 minutes at 350.  Whisk yolks in saucepan and gradually add in evaporated milk.  Add sugars, butter and salt.  Cook 6 minutes until slightly thickened and boiling.

Transfer to a bowl.  Whisk in vanilla and coconut.  Cool.  Cover with plastic wrap and refrigerate at least 2 hours.  (up to 3 days)

​Stir in pecans just before assembling the cake.

​Combine chocolate and cocoa.  Pour boiling water over mixture and let stand 5 minutes to melt.  Whisk until smooth.

​Beat butter, sugar and salt in mixer about 4 minutes.

Add eggs, one at a time.  Beat in vanilla and beat 45 seconds.

Add chocolate and beat 30 more seconds.

​Combine dry ingredients and add to batter alternating with sour cream.

​Divide batter between 2 9” round pans.  (use parchment paper and pam)

Bake 30 minutes at 350.

Start by placing one cake layer on a cake circle and topping with a spoonful of filling.

Repeat with remaining layers.

​Naked German Cake - A chocolate cake oozing with coconut pecan gooey goodness - what more can I say?

Ciao!

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