Easy German Chocolate Cake Icing Food

GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
• Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
• In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
• Add the coconut and pecans, beat until thick enough to spread.

GERMAN CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Melt chocolate in microwave and set aside to cool.
• In large mixing bowl, beat cream cheese for about 30 seconds.
• Add melted chocolate and blend on low for about 30 seconds until well mixed.
• Add milk, vanilla and 3 1/2 cups sugar and blend on low speed until well incorporated, about 30 seconds.
• Add more sugar if necessary and beat on medium for 1-2 minutes more, or until fluffy.
• Use to frost and fill cake.

GERMAN CHOCOLATE CAKE (WITH CAKE MIX)

Steps:

• In a large mixing bowl, add eggs butter, buttermilk and mix until fluffy.
• Add chocolate cake mix, cocoa powder and mix until just combined. There might be a few lumps and that's perfectly fine. Don't over-mix!
• Pour this batter into two greased and floured round cake pans (Dimensions: 8x2), lined with parchment paper.
• Bake at 350 degrees for 40 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cakes to cool to room temperature.
• While the cakes are baking and cooling, prepare coconut pecan frosting and ganache.
• Trim sides of the cake (optional) and if there is a dome, trim the top so that the cake is flat (required).
• Place one cake on a serving dish.
• Use a spatula to spread frosting on top.
• Drizzle spoonfuls of chocolate ganache.
• Then, place the other cake on top and press gently to secure it into place.
• Use a spatula to spread frosting on top again.
• Drizzle spoonfuls of chocolate ganache again. Enjoy!

GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease and flour 13x9-inch baking pan.
• In a large mixing bowl, combine cake mix, water, 3 eggs, oil, and 1/3 cup Eagel Brand. Beat at low speed of electric mixer untl moistened; beat at high speed 2 minutes.
• Pour into prepared pan. Bake 40-45 minutes or until a wooden pick inserted in center comes out clean.
• In small saucepan over medium heat, combine remaining Eagle Brand, butter and egg yolk. Cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store covered in refrigerator.

EASY GERMAN CHOCOLATE CAKE

Steps:

• Sprinkle the coconut and pecans into a greased and floured 13x9-in. baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan. , In a large bowl, beat cream cheese and butter until fluffy. Beat in egg and confectioners' sugar until smooth. Drop by tablespoonfuls over the batter. Carefully spread to within 1 in. of edges. , Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a serving plate.

GERMAN BUTTERMILK CHOCOLATE CAKE

Steps:

• Grease the bottom of 3 (9") pans or one 9x13 pan.
• In a microwave proof bowl melt the chocolate and water on high for 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted.
• Mix flour, baking soda, and salt; set aside.
• Beat butter and sugar in large bowl with electric mixer till light and fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• Stir in chocolate mixture and vanilla.
• Add flour mixture alternately with buttermilk, beating well after each addition.
• In another bowl, beat the egg whites until stiff peaks form.
• Gently stir into batter and pour evenly into pans.
• Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
• Cool for 15 minutes and remove from pans.
• Frost with Coconut-Pecan Frosting.

GERMAN CHOCOLATE CAKE

Steps:

• Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• Place everything but nuts and coconut in sauce pan.
• Cook over medium heat, cook for approximately 12 minutes.
• Stir in nuts and coconut.
• Frost cake.

GERMAN CHOCOLATE CAKE

Steps:

• Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
• Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
• Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
• On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
• Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
• Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
• Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
• In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
• Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.

GERMAN CHOCOLATE CAKE

Steps:

• Crack the eggs into a medium size saucepan and whisk to combine. Slowly pour in the evaporated milk, whisking it into the eggs as you pour. Add the brown sugar and salt and whisk to combine.
• Add the butter and set the pan over medium-high heat. Bring the mixture to a boil, stirring constantly. Turn the heat down to medium and continue to cook, stirring constantly, until the filling is slightly thickened, about 6-8 minutes.
• Pour the filling into a bowl and stir in the vanilla and coconut. Let cool to room temperature then cover and refrigerated until completely cool - at least 2 hours, and up to 3 days.
• Put the chocolate chips into a small bowl. Heat the cream in a saucepan or in the microwave until small bubbles start to appear around the edges. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until the chocolate and cream are completely blended. Refrigerate for at least 1 hour and up to 3 days.
• Stir the toasted pecans into the filling.
• Place one layer of Devil's Food Cake onto a serving platter or cake plate. Spread the cake with 1/3 of the coconut pecan filling, spreading the filing to within a half inch of the edges of the cake. Top with a second layer of Devil's Food Cake. Spread the second layer with another third of the coconut pecan filling. Top with the third layer of cake and spread the top with the remaining filling.
• Drizzle the milk chocolate ganache over the top of the cake. If you're using frozen cake layers, let the cake sit out at room temperature for 1-3 hours before serving. The assembled cake can be stored covered in the refrigerator for up to 24 hours. Bring the cake to room temperature before serving.

EASY GERMAN CHOCOLATE CAKE ICING

Steps:

• Melt butter in a large saucepan over medium-high heat. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Cook, stirring constantly, until thick and bubbling, about 3 minutes.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

GERMAN CHOCOLATE CAKE ICING

Steps:

• Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes. Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.

GERMAN CHOCOLATE CAKE ICING

Steps:

• Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes. Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.n