This big ole German Chocolate Cake with Chocolate Icing is the perfect way to start off the week, what do y’all think? See my Facebook fan Natasha’s recipe below! 
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Cake:
3 cups all purpose flour
3 cups granulated sugar
1 1/2 cups cocoa powder
1 tbs baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 tbs instant coffee granules
4 eggs (room temperature)
1 1/2 cups buttermilk
1 1/2 cups boiling hot water
1 tsp vanilla extract
1/2 cup vegetable oil
Frosting:
2 cups evaporated milk
2 cups brown sugar
6 egg yolks
1 cup butter
2 cups pecans
2 cups coconut
1/2 tsp vanilla extract
Chocolate Icing
3 cups powdered sugar
3/4 cup cocoa powder
1 stick softened butter
1 tsp milk/heavy cream
Directions:
Cake:
Preheat oven to 350. Grease and flour three 9″ cake pans. Set aside.
Sift dry ingredients together and add to mixing bowl. On low speed begin to add eggs on at a time and mix just until incorporated. Add buttermilk, oil, vanilla and lastly hot water. Mix until well combined but not overly mixed. Evenly pour batter into prepared pans and bake 25-30 minutes or until toothpick inserted in center comes out clean.
German Frosting:
In large sauce pan combine all ingredients except pecans and coconut. Heat over low, stirring constantly until thickened. Remove from heat, add pecans and coconut. Allow to cool to room temperature before frosting cake.
Chocolate Icing:
Add softened butter to mixer and beat until butter is light and fluffy. Slowly add powdered sugar and cocoa powder that have been sifted together. Beat until creamy. Add milk or cream a few drops at a time until smooth and creamy. Place in piping bag to decorate top of cake.
Once cakes are completely cooled remove from pans to begin frosting. Frost each layer of the cake, the top and sides with German frosting. Refrigerate just until frosting sets. Pipe chocolate icing on top of cake and along base if desired. This makes a huge cake and easily serves 12! Enjoy!
Recipe by Natasha Finch.
Perfect Bake Time with Rushion McDonald
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