This super-indulgent German Chocolate Cake features layers of light chocolate cake and a sweet coconut-pecan frosting.
2 tablespoons unsweetened cocoa powder2 teaspoons pure vanilla extract28 ounces sweetened condensed milk 1 ½ teaspoons pure vanilla extractPreheat the oven to 350°. Butter two 9-inch baking pans and line them with parchment paper.Set a heatproof bowl over a saucepan of simmering water. Add the chopped chocolate and melt, stirring occasionally. Alternatively, melt the chocolate in a microwave. Let cool slightly.
Bake for about 30 minutes, until a cake tester inserted in the center of the cakes comes out clean. Transfer the cakes to a rack and let cool completely. Turn the cakes out of the pans and peel off the parchment paper.Toast the pecans on a rimmed baking sheet until golden, 8 to 10 minutes. Let cool slightly, then coarsely chop. In a large saucepan, combine the butter, condensed milk and brown sugar and cook over moderately low heat, whisking frequently, until smooth.
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