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https://www.americastestkitchen.com/recipes/1781-german-chocolate-cake-with-coconut-pecan-filling?sqn=sjDWe/Mvxv05Ai627xvtvcKXPCF%2Bq6cxUsxBRs/sPiE%3D%0A&extcode=NSFBI23ZZ&utm_source=facebook&utm_medium=photo&utm_content=germancake&utm_campaign=atkfacebook
Recipe By: www.americastestkitchen.com
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German Chocolate Cake with Coconut-Pecan Filling
Recipe By: www.americastestkitchen.com
Ingredients
FILLING
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
¼ cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
⅛ teaspoon table salt
2 teaspoons vanilla extract
2 ⅓ cups sweetened shredded coconut (7 ounces)
1 ½ cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
CAKE
4 ounces semisweet or bittersweet chocolate, chopped fine
¼ cup Dutch-processed cocoa, sifted
½ cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
¾ teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
⅔ cup packed light brown sugar (about 4 3/4 ounces)
¾ teaspoon table salt
4 large eggs, room temperature
1 teaspoon vanilla extract
¾ cup sour cream, room temperature
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