Triple Layer German Chocolate Cake with California Walnuts

Name: Triple Layer German Chocolate Cake with California Walnuts
Yield: 10 - 12 servings
Ingredients: 2 cups (500 mL) Five Roses Cake and Pastry Flour; 1 1/2 cups (375 mL) sugar; 3/4 cup (180 mL) Fry's Cocoa; 1 tsp (5 mL) instant coffee granules; 1 tsp (5 mL) baking soda; 1/4 tsp (1 mL) salt; 3/4 cup (180 mL) butter softened; 1 cup (250 mL) Milk; 1/2 cup (125 mL) Break-Free Liquid Eggs* well shaken; 1 tsp (5 mL) vanilla extract; Frosting; 1 1/4 cups (310 mL) Milk; 1 1/4 cups (310 mL) butter; 1 1/4 cups (310 mL) brown sugar lightly packed; 1/2 cup (125 mL) Break-Free Liquid Eggs well shaken; 3 cups (750 mL) finely chopped toasted California Walnuts; 3 cups (750 mL) sweetened shredded coconut; 1 tbsp (15 mL) vanilla extract

This is the Triple Layer German Chocolate Cake with California Walnuts recipe.

Prep: 20 min
Cooking: 30 min

Yields 10 - 12 servings

triple layer german chocolate cake with california walnuts

Ingredients

2 cups (500 mL) Five Roses Cake and Pastry Flour
1 1/2 cups (375 mL) sugar
3/4 cup (180 mL) Fry's Cocoa
1 tsp (5 mL) instant coffee granules
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
3/4 cup (180 mL) butter softened
1 cup (250 mL) Milk
1/2 cup (125 mL) Break-Free Liquid Eggs* well shaken
1 tsp (5 mL) vanilla extract
Frosting
1 1/4 cups (310 mL) Milk
1 1/4 cups (310 mL) butter
1 1/4 cups (310 mL) brown sugar lightly packed
1/2 cup (125 mL) Break-Free Liquid Eggs well shaken
3 cups (750 mL) finely chopped toasted California Walnuts
3 cups (750 mL) sweetened shredded coconut
1 tbsp (15 mL) vanilla extract

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Preparation

Combine flour with sugar, cocoa, coffee, baking soda and salt in a mixing bowl. Blend well. Add butter and mix on low until butter is worked into dry ingredients and mixture looks mealy. Mix for 1 minute. Preheat oven to 350 °F (180 °C).

Add half the milk and blend for 1 minute on low speed. Scrape down sides of bowl and add remaining milk, eggs and vanilla. Beat for 1 minute or until batter is very smooth.

Scrape equal amounts of batter into 3 buttered 9-in (23 cm) cake pans. Tap bottoms of pans on counter and bake for 25 minutes or until a tester inserted into center of one layer comes out clean. Cool in pan for 10 to 15 minutes. Turn out onto a rack and cool completely.

Frosting:

Combine milk, butter, brown sugar, and eggs in a saucepan. Cook, stirring, over medium-low heat until mixture comes to a boil and thickens, about 5 minutes. Stir in walnuts, coconut and vanilla.

Place one cake layer on a cake plate and spread evenly with thick layer of frosting.Top with a second layer and spread evenly with frosting. Crown with third layer and use remaining frosting to cover the top cake. Optional: Use any remaining frosting to cover sides of the cake.