© Copyright 2020 Meredith Corporation. This simple recipe has butter, powdered sugar, cocoa powder, salt, vanilla and heavy cream. My cake came out light-colored and tasted like German Chocolate Cake to me. I only ended up using 1 3/4 c powdered sugar because I don’t like super sweet frosting. You want the frosting to be firmed up a little and not sticky before adding the final coat. This cake is a lot of work, but I would definately make it again. I had it with the Coconut-Pecan Frosting and it was excellent. Oh.
When I read microwave chocolate with water, I thought, "surely in separate bowls? You want the drip to be thick but still run a few inches before it stops and hardens. I haven't made this yet because I don't like coconut. Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like. You’ll just have to trust me on this. Followed directions exactly. Chocolate cake is a combination of chocolate cake paired with any delicious frosting. If you don't already know about this - there's an incredible company that will print only one, or as many as you want of your very own custom cookbook.
Do you think I should double or triple the recipe?… Read more ». He RAVED about this recipe! Thanks Lizzy!!! Usually take only 30-60 seconds. Ah well..tasted good :). Double the chocolate, coconut pecan frosting, and drip recipe too. I have 3 children aged 6, 4 & 2. Like kids on the same block! This is the first cake I have ever made.
I find that beating my frosting for about 1 minute gets it to the consistency I like. While mixing the butter and sugar microwave water for 30 seconds then add espresso to it, stirring until dissolved.
I over-toasted the pecans, but that's OK. We feel like it helped cut the sweetness, because they became a little bit bitter. Cool completely on wire racks. Another cake that they like is given on the site : A lot of folks thought the recipe came from the country of Germany. for beachmimi......try this link for the frosting recipe: The coconut-pecan frosting is to DIE for!
Want my latest recipes?! For the Cake: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Cool in pans on wire racks 15 minutes. I ended up pressing the refrigerated icing into the sides of the cake and then smoothing it out with my offset spatula. I've been making a German Chocolate cake for my husband for his birthday for 40 years, and he's had one every year starting at age three. As for the heavy cream, simple add a tablespoon at a time until the frosting is the consistency that you’d like it. beachmimi - if you will notice that in the list of ingredients, the line for the frosting is a different color than all of the other ingredients, that means that it is a link to the recipe for the frosting. Mix and cook over medium heat until you … It had a distinctivene metallic eggy taste that not even the ridiculous amount of sugar covered up. Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. You’ll just have to trust me on this. Place flaked coconut in two bowls, equally (around 3 cups per coconut, a little more or less is okay). Allow to cool before using as frosting or filling.
Necessary cookies are absolutely essential for the website to function properly. Add in oil and mix until fully combined. I followed the recipe exactly. I also made the frosting and it was enough to do all 3 layers plus the sides. Hints for the creamiest, best chocolate frosting recipe around. The picture shows the traditional color of German Chocolate Cake, but this recipes (which calls for 2-4ounce bars of chocolate) is dark and tastes like a chocolate cake. Everyone loved it! It is a 13×9 base, with frosting on top, then topped with a 9×9.
I'm going back to the original classic recipe and won't toast the pecans. In mixing bowl, add flour, sugar, cocoa, baking powder, baking soda, and salt. Would it be possible to make this a day ahead and pipe on cupcakes the next day? Line bottoms of 3 (9-inch) round cake pans with wax paper (cut 3 sheets of waxed paper from box; place all 3 on bottom of cake pan; take back side of butter knife and rub around the edge of the pan creating a crease; cut out circles on crease); butter sides of pan. People have made my cake at lower altitudes with no problems- but I’m not sure about higher.
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I did double the icing recipe to make sure I had plenty of icing to cover the whole cake.
Serve it on something chocolate. )What I ended up with was a perfect, incredible, DELICIOUS German Chocolate cake. Coconut Pecan Frosting for German Chocolate Cake.
Remove from heat and stir in the toasted pecans and coconut. Cake fell apart and had to try and glue it back together with icing. Ew!"
Assemble your cake, frost with a crumb coat, then a final coat, press on toasted coconut, add the drip, then add the top decorations and extra coconut/pecan frosting. I attributed it to my own mess-ups, and my walking away from the batter 900+ times. This is best cake I've ever baked scrumptious !! Preheat oven to Preheat oven to 350°F and move the an oven rack to the second to the lowest position. Spread Coconut-Pecan Frosting between layers and on top and sides of cake.
Very labor intensive for such a mess. This post may contain affiliate links which won’t change your price but will share some commission.
Bake for 20-30 minutes or until toothpick inserted into centers comes out clean (do NOT over-bake, as this will result in a dry cake). I bought 2 containers of coconut frosting and it was just enough.
I cooked the milk/sugar/yolk mixture over medium heat until it was bubbling and reasonably thick, stirring constantly, just as the recipe stated. I've always taken the lazy way out and used a cake mix, but the frosting was always from scratch. The 1 cup will be used when you decorate the cake so set that aside for a while. Your email address will not be published. As far as changing the ingredients to adapt for higher altitudes I haven’t tried. This cake is delicious! Takes a little time but well worth it. What could you change in this recipe to make plain vanilla frosting? A Tasty Recipe: That’s the Best Frosting I’ve Ever Had. With time, the apostrophe s was dropped, and people started calling it German Chocolate Cake.
Or Mama, for that matter.Our Coconut-Pecan Frosting Recipe is the perfect German chocolate cake icing. Traditionally and historically, German Chocolate cake is not actually any chocolate cake, paired with the coconut-pecan frosting.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. I wonder if there is a mistake in the recipe. This is probably the best German Chocolate cake I have ever had. I am getting ready to make this along with your Reese’s cake. I used 8 inch pans and it was perfect, no run over. If you’ve been nervous about tackling this iconic cake, now is the time to lay aside those fears; we’re making the most AMAZING German chocolate cake that’s ever passed your lips.
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