Friends, I have to tell y’all about this cookbook! You might have seen me mention it on my Instagram Stories when it arrived, because I finally had it in hand! Let’s back up though, first things first. I’ve been following Add a Pinch for years! It’s just flat out an amazing site full of delicious Southern recipes. So when I arrived in Chicago a few years ago for a brand trip and realized that Robyn Stone, the sweet face behind the blog, I was ecstatic. Ree Drummond (Pioneer Woman) wrote about how Robyn just puts her at ease. That’s the best way to explain it. She’s like a comforting old friend! I adore her and her recipes, if you couldn’t tell! So when I discovered she was writing a book, I about died. I know what everyone is getting for Christmas this year!
Isn’t she just the cutest thing?
I’m tickled pink to get to share a sample recipe with you! It’s truly an honor, and I hope it shows you just how amazing these recipes are in her book. So you can find it here to purchase and see the sample recipe of German Chocolate Cake below! Be sure you’re also following along with Add A Pinch here! I already have a full list of her recipes bookmarked to try soon!
German Chocolate Cake
German Chocolate Cake
- Baking Spray
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup coconut oil melted, or canola oil
- 1 cup boiling water
Coconut Pecan Frosting
- 3 large egg yolks
- 1 1/4 cups evaporated milk
- 2 cups granulated sugar
- 8 tablespoons 1 stick salted butter, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups sweetened flaked coconut
- 1 cup chopped pecans toasted
For the German Chocolate Cake:
- Preheat the oven to 350°F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring them.
- In the clean bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Add the milk, eggs, and vanilla and beat on medium speed until well combined. Reduce the speed to low and add the coconut oil. With the mixer still on low speed, carefully and slowly pour in the boiling water and beat until well combined, about 3 minutes. Pour the batter into the prepared cake pans.
- Bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool for 10 minutes. Turn the cakes out of the pans onto wire racks and let cool completely before frosting.
- Spread the frosting on the top of one of the cake layers. Top with the second layer and frost the top only.
- For the Coconut Pecan Frosting (makes 3 cups)
- In a medium bowl, beat together the egg yolks and evaporated milk and pour the mixture into a large saucepan. Add the sugar and stir until dissolved. Add the butter, set the pan over low heat, and cook, stirring constantly, until thick, 10 to 12 minutes.
- Remove the pan from the heat and add the vanilla, coconut, and pecans. Stir with a wooden spoon until thickened to a spreading consistency, about 5 minutes. Spread on the cake while the frosting is still warm.
Reprinted from Add a Pinch. Copyright © 2017 by Robyn Stone. Photographs copyright © 2017 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.