Hough Bakery German Chocolate Cake

Are you ready to indulge in a nostalgic treat that brings the cozy vibes of home baking straight to your kitchen? Look no further than this delicious Hough Bakery German Chocolate Cake recipe. Reminiscent of the classic bakery cakes that would fill your home with warmth and sweetness, this recipe is sure to become a family favorite. So, roll up your sleeves, preheat the oven, and let’s get baking!

Ingredients:

For the cake:
– 2 cups all-purpose flour
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 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
– ½ cup unsalted butter
– 1 teaspoon vanilla extract
– 1 ⅓ cups shredded sweetened coconut
– 1 cup chopped pecans

For the chocolate frosting:
– 1 cup unsalted butter, softened
– 3 ½ cups confectioners’ sugar
– ½ cup unsweetened cocoa powder
– ½ cup whole milk
– 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure everything is evenly distributed.

3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes, until the batter is smooth.

4. Stir in the boiling water. The batter will be thin, but that’s normal.

5. Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

6. While the cakes are baking, 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, about 12-15 minutes.

7. Remove the filling from the heat and stir in the coconut and pecans. Let it cool completely before using.

8. Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

9. To make the chocolate frosting, beat the softened butter until creamy. Gradually add the confectioners’ sugar and cocoa powder, alternating with the milk and vanilla extract. Beat until smooth and spreadable.

10. To assemble the cake, place one cake layer on a serving plate. Spread the coconut-pecan filling evenly over the top. Place the second cake layer on top and frost the top and sides with the chocolate frosting.

Enjoy the rich, decadent flavors of this Hough Bakery German Chocolate Cake with a tall glass of milk or a steaming cup of coffee. Share it with loved ones and create lasting memories around the table. Happy baking!