The Least Annoying German Chocolate Cake

In my opinion cakes from a box-mix aren’t worth the calories. Making a cake from scratch is often a production full of tedious annoyances. So I have devised a method and a recipe with the goal of making a tasty moist cake, with a little less hassle. It’s still a production. But this attractive cake is worth the modest effort required to construct it.

I love this recipe and if you make it please let me know, and don’t forget to share it with your friends.

Ingredients

Cake

1 cup milk

6oz (half bag) dark chocolate chips (semi-sweet works too)

1/2 cup cocoa powder (preferably Dutch-processed)

2/3 cup vegetable oil

1 1/2 cups sugar

4 egg whites (save yolks for topping)

1 tsp vanilla

1 tsp coarse salt

1/2 tsp instant espresso or Pero (optional)

1/2 tsp baking soda

1 1/4 cups flour

Filling

1/3 cup milk

1/4 cup nonfat dry milk powder (optional)

4 egg yolks

1 1/2 sticks butter

1 cup white sugar

1/4 cup brown sugar

1/4 tsp salt

1stp vanilla

Toppings

2 1/2 cups sweetened, shredded, toasted, coconut

Remaining chocolate chips from the bag

1 1/2 tsp coconut oil

Instructions

Preheat oven to 350°. Heat 60z chocolate chips, cocoa powder, and milk in a large saucepan till chocolate is melted and fragrant. Take off heat, then add sugar and oil. Wait until mixture is cool enough to stir in egg whites. After eggs are added add remaining cake ingredients and mix until just combined. Bake in parchment lined and greased sheet pan for 15-18 minutes.
Combines milk and milk powder in a clean saucepan. Then add egg yolks and combine. Melt butter and add sugars and salt. Bring to boil for 2-4 minutes attentively stirring the whole time. Add vanilla off heat.
Pour filling over baked and somewhat cooled cake spread evenly then distribute coconut over cake. Place in freezer for 3+ hours, until frozen.
Carefully Melt remaining chocolate chips and coconut oil in a zip-lock bag. remove cake from pan and place on a covered counter. Cut off a corner of the zip-lock bag and drizzle chocolate over cake in a sweeping motion parallel to the long sides of the cake.
After briefly allowing chocolate to set, cut edges off cake. Then divide into thirds along the long sides. Stack thirds with the prettiest section on top. Allow cake to thaw then enjoy.