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Don't let them name fool you, this delicious chocolate, coconut and pecan cake was actually invented in the Lone Star State. Join Hilah as we talk with one of Austin's top bakeries about the origin of the cake and show you a version you can make.

German Chocolate Cake

Ingredients

  • 4 egg yolks

  • 12 ounces evaporated milk

  • 1 1/2 teaspoons vanilla

  • 1 1/2 cups sugar

  • 12 tablespoons (3/4 cup) butter cut into pats

  • 7 ounce package flaked coconut

  • 1 1/2 cups chopped pecans, toasted

Instructions

  1. Whisk egg yolks, milk, vanilla together in a large sauce pan until eggs are combined. Add butter and sugar and turn pot over medium heat.

  2. Stirring constantly, bring mixture to boil. Cook about 12 minutes or until thickened and golden.

  3. Remove from heat and stir in coconut and pecans. Allow to cool to room temperature.

  4. Spread icing between layers of cake. Traditionally the sides of the cake are not iced, but left bare.

German Chocolate Cake

Icing

Ingredients

  • 4 egg yolks

  • 12 ounces evaporated milk

  • 1 1/2 teaspoons vanilla

  • 1 1/2 cups sugar

  • 12 tablespoons (3/4 cup) butter cut into pats

  • 7 ounce package flaked coconut

  • 1 1/2 cups chopped pecans, toasted

Instructions

  1. Whisk egg yolks, milk, vanilla together in a large sauce pan until eggs are combined. Add butter and sugar and turn pot over medium heat.

  2. Stirring constantly, bring mixture to boil. Cook about 12 minutes or until thickened and golden.

  3. Remove from heat and stir in coconut and pecans. Allow to cool to room temperature.

  4. Spread icing between layers of cake. Traditionally the sides of the cake are not iced, but left bare.

Icing
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