I made this frosting for a different chocolate cake. My sis-in-law can have butter, but not cream, so I subbed with full fat coconut milk. I also used Truvia brown, since I am allergic to allulose. It was so good! It really tasted like the real thing. Wonderful recipe. Thank you!

Thanks for catching that. It’s 1/2 cup boiling water. I added it.

I went in and changed recipe to my new revised. You can skip the coffee altogether or use some espresso powder. I hope that helps. After making the chocolate cake several hundred times for my bakery, I improved the recipe.

I may be losing my mind, but I still don’t see anything regarding the coffee (dry/liquid, when to add) in the actual recipe instructions. This means that I’ll have to print the recipe and add handwritten notes, or that any time I want to make the cake, I’ll have to scroll down in the notes to the point where you answer these 2 questions. I like to follow a recipe from my laptop or phone. It would be appreciated if you would edit the ingredients list and instructions to make the use of coffee clearly stated. Thanks!

Fixed that.

I’m going to go in and rewrite recipe. I still stand by the COLD butter. I have never had my butter separate. I will make a video of this and hope it helps.

I had the same problem with the better! I did your double recipe for the 9 inch layer cakes. It did perfectly while Bringing it to a boil And then I added in the pecans and coconut and stirred and set it to the side while I went to get the cake ready. Looked perfect until after a few minutes of cooling the butter started separating out. I hurry up and put on the frosting before it cold anymore but ended up having to pour off at least a half a stick of butter that separated. Still turned out yummy! I’m just wondering about the three sticks of butter for the double recipe being too much? Thank you for the recipe! my diabetic husband thoroughly enjoyed having a German chocolate cake for his birthday!

Sorry. you don’t need extra vanilla. I’ll fix that.