Prep 20 mins
Cook 40 mins
This is one of those recipes that has been around for a long, long time. I remember one of my Aunt's making this recipe when I was a little girl. It brings back memories. The cake gets moister and more delicious after sitting for 24 hours.
- 2 cups sugar
- 1⁄2 cup cocoa
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 cup buttermilk
- 2 eggs
- 1⁄2 cup vegetable oil
- 1 tablespoon vanilla
- 1 cup boiling water
- 2⁄3 cup evaporated milk
- 1⁄4 cup margarine, melted
- 3⁄4 cup chopped pecans
- 1 cup angel flake coconut
- 1 1⁄2 cups brown sugar, packed
- 1 teaspoon vanilla
- Preheat oven to 325 degrees.
- Mix sugar, cocoa, flour and baking soda until well blended.
- Add 2 eggs, milk, oil and vanilla, mix well.
- Slowly add the boiling water while mixing with mixer at low speed.
- Mixture will be very thin.
- Pour into a greased and floured 9 x 13 inch pan.
- Bake for 30 to 35 minutes.
- While cake is baking mix ingredients for frosting.
- As soon as cake is done, remove from oven and spread frosting evenly over cake.
- Place under broiler for 1 to 2 minutes or until mixture begins to brown.
- Let cool before cutting.
Made this tonight. Family LOVED it.
German Chocolate Cake is my absolute favorite. This cake is delicious!
This is a really good cake. I does get better after 24 hours. I wish I had vanilla ice ceam to serve with it, but whipped cream worked out fine. I used butter instead of margerine for the topping. I'll be making this again. Thanks for posting!