“German Style” Devil’s Food Cake

October 8, 2016

I love German Chocolate Cake, well, I love the frosting, as does my husband. His mother used to double or triple the frosting recipe simply so Sheldon could layer more on top. Recently I found out German Chocolate is also one of my mother’s favorites, but she never made it because no one liked nuts. So, if you are a German Chocolate Cake lover as well, you can’t go wrong making it with our delicious Devil’s Food Cake recipe, and my mother-in-law’s homemade Coconut Pecan Frosting, no store bought frosting for us!!  Let us know what you think!

“German Style” Devil’s Food Cake
  • 1 c sour milk* or 1 c buttermilk
  • 2 eggs
  • 2 c gluten-free baking flour
  • 1 c vegetable oil
  • 2 c granulated sugar
  • 1 tsp vanilla
  • ⅔ c unsweetened cocoa powder
  • 1 c boiling water
  • ½ salt (optional)
  • 1 tsp baking powder
  • 1 c sugar
  • 1 c evaporated milk
  • ½ c butter
  • 3 beaten egg yolks
  • 1 tsp vanilla
  • 1 ½ c pecans
  • 2 c coconut
  • Mix the first four ingredients in a sauce pan, mix well as egg yolks will cook while heating unless blended completely in. Bring to a rolling boil. Take off the heat and add the vanilla, pecans and coconut. Mix together and let cool before frosting the cake.
  1. Preheat oven to 350 degrees. Spray 2 8″ round cake pans or 11×13″ pan. Mix milk and vinegar together and set aside for at least 5 minutes. In large bowl, mix together all ingredients except water and baking soda. Add soda to boiling water. Pour into batter and mix well.
  2. Pour batter into prepared pan and bake 40-45 minutes or until middle is set. Tooth pick should come out clean. Let cool 5 minutes before turning out onto a wire rack. Dust with powdered sugar or frost with frosting.
  3. *1 c milk plus 2 tsp white vinegar or lemon juice


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