Dark German Chocolate Cake/Cupcakes with Frosting

I've made this recipe as a layer cake and cupcakes. The cake is so dark and yummy it is not your typical chocolate cake and partners so well with the extra delicious German Chocolate Frosting. (which my daughter argues that it really isn't a frosting but more of a topping.. hmmm, maybe) Whatever it is, I know this...it is so good! 

If you do cupcakes you can use a chocolate buttercream frosting around the edges or just drizzle some chocolate sauce on top of the German Choc frosting-I've done both. 

The recipes come from Allrecipes.com

Cake Ingredients

(makes approx 44 cupcakes, or 3- 9in rounds or a 14x17 deep baking sheet. 

3 cups white sugar

2 3/4 cups all-purpose flour

1 cup unsweetened cocoa powder

2 tbsp unsweetened cocoa powder

2 1/4 tsp baking soda

2 1/4 tsp baking powder

1 tsp salt

1 1/2 cups milk

3/4 cup vegetable oil

3 eggs

1 tbsp vanilla extract

1 1/2 cups hot water

Directions

1.  Preheat oven to 350 F. Line cupcake holders or if using cake pans for layer line the bottom with parchment or waxed paper. I also spray with Pam and dust with cocoa powder. If keeping it in the pan (14x17) you don't need to line with parchment just spray. 

2. If using a stand mixer sift flour, 1 cup plus 2 Tbsp cocoa powder, baking soda, baking powder,into bowl then add sugar and salt together. Using the whisk attachment; whisk dry ingredients together on low. 

3. In a separate medium bowl, whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. Add to the flour mixture and mix at low speed until well incorporated scraping the sides often. Gradually add hot water on low speed just until combined. It will look pretty runny for cake batter but its going to be ok-don't be scared :)  Pour batter into the prepared pan or cupcakes only filling cupcakes to about 1/2-3/4 full. (don't fill too full as it almost doubles)

4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25-30 mins. (check cupcakes at 20 mins) Let cake cool in the pan for about 1 hour. 

Frosting (or topping) Ingredients

1 cup evaporated milk

1 cup white sugar

3 egg yolk, beaten with 1 tsp water

1/2 cup butter

1 tsp vanilla extract

1 cup chopped pecans

1 cup flaked coconut

Directions

In a large saucepan combine evaporated milk, sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm. Let cool a bit if using for cupcakes or layer cake.