When you see the words scratch and German Chocolate Cake in a title, do I really need to say anything else? 🙂 Well, the story behind this recipe showing up on my blog at this time is simple. Ya see, the other day my son asked me to bake a cake for his best friend’s 18th birthday. When I asked the friend what he wanted, he said your German Chocolate Cake before I could even complete the question. This super moist from scratch German Chocolate Cake has always been a favorite and apparently its reputation had preceded it. My family loves it with a chocolate cream cheese icing, but for the birthday boy, I added the traditional coconut pecan icing in the middle so he could have a taste of that too. I promise this is one of those cakes that you will make over and over again. It comes together easily and tastes like heaven on a plate.
| PREP: 25 minutes | COOK: 25-30 minutes | YIELD: 2 – 9 inch round cakes |
Ingredients:
For Cake:
- 2 cups of Sugar
- 1 ½ Cups of Flour
- ¾ cup of Cocoa
- 2 teaspoons baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable or canola oil
- 2 teaspoons vanilla
- 1 cup HOT water
For Chocolate Cream Cheese Icing:
- 1 (8 oz.) block of softened cream cheese
- 1 stick softened butter
- 1 teaspoon vanilla
- ½ cup of cocoa powder
- 3 ½ cups powdered sugar
Instructions:
For the Cakes:
- Preheat the oven to 350 degrees.
- Place the sugar and sift the flour, cocoa powder, baking powder, and baking soda in a mixing bowl.
- Add the salt.
- Mix with a whisk and set aside.
- In a mixing bowl place the eggs, milk, oil, vanilla, and hot water.
- Mix on low speed for 1 – 2 minutes.
- Spray and flour two 9 inch round cake pans.
- Divide the mixture evenly between the two pans.
- Bake in the preheated oven for 25 – 30 minutes or until the center springs back with touched with your finger.
- Remove for oven and cool on cooling racks until completely cool.
For the Icing:
- Using a mixer, combine the cream cheese, butter, and vanilla until creamy.
- Add the cocoa powder.
- Pre-sift the 3 ½ cups of powdered sugar.
- Slowly add the powdered sugar to the mixer.
Ice the cakes and serve.
Enjoy!
Maurie Kay
