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German Chocolate Caramel Corn Cake

German Chocolate Caramel Corn Cake

  • 3 hours
  • 26 ingredients
  • Pecans
  • Difficult
  • servings
  • Update Ingredients

Ingredients

  • 1 2/3 cups all purpose flour
  • 3/4 cup unsweetened natural cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 12 tablespoons unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups buttermilk
  • Chocolate frosting:
  • 2 sticks unsalted butter, room temperature
  • 4 cups powdered sugar
  • 5 oz dark chocolate, melted and cooled
  • 2 tbsp milk
  • 1 tbsp vanilla extract
  • Coconut Pecan Frosting:
  • 1 cup sweetened condensed milk
  • 3/4 cup sugar
  • 3 egg yolks
  • 1/2 cup unsalted butter (1/2 cup is 1 stick)
  • 1 tsp vanilla
  • 1 cup Diamond of California® Chopped Pecans
  • 1 cup shredded, sweetened coconut
  • Caramel Corn Topping:
  • 2 cups popped caramel corn
  • 1/4 cup caramel sauce
  • 1/2 cup Diamond of California Pecan® Halves
  • 1/4 cup shredded, sweetened coconut

The Steps

  1. Position rack in the center of the oven and preheat to 350°F. Butter 3 6-inch round cake pans. Line pans with parchment; butter and flour parchment. Sift flour, cocoa powder, baking powder, baking soda and salt into a medium bowl.
  2. Using an electric mixer, beat the sugar, butter and vanilla until very light and fluffy. Beat in eggs, one at a time. Mix the dry ingredients and the buttermilk into the batter, beginning and ending with the dry ingredients, just until combined.
  3. Transfer the batter to the prepared pans, dividing evenly; smooth tops. Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool the cakes 10 minutes on racks. Run a knife around the edge of the cakes and turn cakes out onto racks. Cool cakes completely.
  4. For Chocolate Frosting: Combine the butter and sugar in a mixing bowl and beat until light and fluffy. Add the melted chocolate, milk and vanilla. Mix until well combined.
  5. For the Coconut Pecan Frosting: Combine the evaporated milk, sugar, yolks, butter and vanilla in a large sauce pan over medium heat. Stir constantly until mixture begins to thicken and brown. Remove from heat and stir in the coconut and pecans.
  6. To assemble, place one cake on a cake stand and spread a thick layer of coconut pecan frosting on top. Place the next cake layer on and then spread the chocolate frosting on top. Place the final cake layer on top. Spread a thin layer of chocolate icing on top of the cake, then another layer of pecan frosting.
  7. To make the topping, combine all ingredients in a large bowl and stir to combine. Pile the mixture high on top of the cake right before serving.

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