The Best Birthday Cake Ever

When it comes to birthday cake everyone in my family has the same request, a quadruple layer hybridized German Chocolate Cake! It may look impressive but it is easy to make. I use the Hershey's "Perfectly Chocolate" Chocolate Cake recipe, but make 4 8" rounds and alternate chocolate butter cream with coconut pecan frosting.

Hershey's "Perfectly Chocolate" Chocolate Cake

Ingredients 

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

   

 Directions

 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

  2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Grease and flour four 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 25 to 30 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Chocolate Butter Cream Frosting
Ingredients:

1/2 cup butter

1/3 cup cocoa

1 teaspoon vanilla

2 cups sifted confectioners' sugar

2 tablespoons milk

 Directions
Combine all ingredients with an electric mixer


Coconut Pecan Frosting
 Ingredients
1 cup milk
1 cup sugar
1/2 cup butter
2 beaten egg yolks
1 tea vanilla
1 1/2 cup shredded coconut
1 cup toasted, chopped pecans

Directions
Toast pecans on a dry cast iron skillet over medium heat, set aside
Combine the first 4 ingredients in a sauce pan, bring to a low boil, cook for 10 minutes, remove from heat
Add vanilla, coconut and toasted pecans
Cool completely before applying to the cake