GERMAN CHOCOLATE CAKE
Light in texture and rich in flavor, this moist, German chocolate cake recipe is a slice of heaven! It is perfectly paired with coconut pecan frosting and creamy, heavenly chocolate swiss meringue buttercream! A true labor of love, but oh SO worth it!
Provided by Elizabeth Marek
Categories Dessert
Number Of Ingredients 25
Steps:
- Preheat the oven to 350ºF (177ºC).
- Prepare three 8″x2″ cake pans with cake goop or another preferred pan spray.
- Melt your chocolate in a heatproof bowl in 15-second increments until just melted. Do not overheat or you could burn your chocolate.
- Then, add your warm water to the chocolate and whisk to combine. Set aside.
- Next, place the room temperature egg whites in a separate bowl with the whisk attachment and whip until you reach firm but moist peaks. They shouldn't look broken or crumbly. Set aside.
- Combine the room temperature buttermilk and the vegetable oil and then set aside.
- Whisk together the flour, baking soda, and salt and then set aside.
- Then, in the bowl of your stand mixer, cream together the room temperature butter and sugar until it is light and fluffy in color.
- Add in your egg yolks one at a time, letting each mix in fully before adding in the next.
- While mixing on low, add in your melted and cooled chocolate and vanilla and then mix until it's combined.
- Next, while mixing on low, add in 1/3 of the flour mixture, and then 1/3 of the buttermilk mixture. Repeat two more times with the remaining flour and buttermilk.
- Gently fold in your egg whites until they are blended.
- Pour the batter into your prepared pans.
- Bake the cakes immediately at 350ºF (177ºC) for 30 minutes, or until a toothpick comes out from the center clean.
- Let the cakes cool for 10 minutes inside of the pan before flipping them out.
- Flip the cake onto a cooling rack and let it cool completely. I chill my cakes before handling them, or you can wrap them in plastic wrap and freeze them to trap moisture in the cake.
- Thaw the cake on the countertop while it's still wrapped before frosting.
- In a medium-sized saucepan, whisk together the evaporated milk, egg yolks, and vanilla over medium heat until blended.
- Add in your butter and sugar and continue to cook over medium heat until the mixture begins to thicken (this will take about 12 minutes). Whisk continuously or you risk overcooking your eggs. The mixture will be thick and golden brown when it's ready.
- Remove the mixture from the heat and fold in your coconut and pecans.
- Transfer the filling to a heat-proof bowl and cool it completely. You can make this a day ahead and refrigerate it for up to 4 days.
- Bring 2″ of water to a boil in a medium saucepan then reduce the heat until it's just simmering.
- Next, place your metal or glass mixing bowl on top. The bowl should not be touching the water.
- Then, pour the egg whites and sugar in the bowl and whisk occasionally to dissolve the sugar and keep the egg whites from cooking. Once the mixture reaches 110ºF or you can no longer feel any granules of sugar in between your fingers, it's ready.
- Place the bowl on your stand mixer and whip on high speed (setting 4 on my Bosch Mixer, setting 8-10 on a KitchenAid) until you reach VERY stiff peaks. This can take between 10-15 minutes. The tips should stand straight up when you touch them and the meringue should feel very thick and dense.
- Pour your meringue out into a shallow dish and pop it into the fridge for about 10 minutes to cool the meringue. You can also put your entire bowl of meringue into the fridge, but it will take longer to cool. If you don't cool the meringue it will melt your butter. Then you'll have buttercream soup. You can also place a large bag of ice under the bowl as you're mixing to cool the meringue down faster.
- Reduce the speed to low, then slowly add in your butter in small chunks (remove this part about the salt, chocolate and vanilla) followed by your salt, melted and cooled chocolate, and vanilla extract.
- Whip it on high for 8 to 10 minutes until the color is light and fluffy. Give it a taste and if it still tastes buttery, keep whipping.
- Reduce the speed to low again and then drizzle in your cooled chocolate, salt, and vanilla and mix until it's smooth.
Nutrition Facts : ServingSize 1 serving, Calories 645 kcal, Carbohydrate 61 g, Protein 5 g, Fat 44 g, SaturatedFat 27 g, Cholesterol 80 mg, Sodium 201 mg, Fiber 2 g, Sugar 48 g
GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING
Provided by Bobby Flay
Categories dessert
Time 3h25m
Yield one 4-layer cake
Number Of Ingredients 30
Steps:
- Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.
- Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.
- Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.
- Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
- To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.
- Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.
- Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
- Slice the cake and top with a dollop of Coconut Whipped Cream.
GERMAN CHOCOLATE CAKE WITH EASY COCONUT - PECAN FILLING AND FROSTING
This is another one of my Grandma's Delicious cakes. If I could I would give it a 10 star rating ...YUMMY :)
Provided by Karla Everett @Karla59
Categories Cakes
Number Of Ingredients 20
Steps:
- FOR THE CAKE :
- Melt chocolate over low heat and cool.
- Sift flour with sugar,soda,baking powder and salt.
- Soften butter ; Add flour mixture , 3/4 cup buttermilk and vanilla. Mix to dampen flour ; beat for 2 minutes @ medium speed of electric mixer , scraping bowl occasionally.
- Add chocolate , eggs and the remaining 1/4 cup of buttermilk ; Beat 1 minute with mixer.
- Pour into two 9" layer pans , lined on bottom with paper .
- Bake @ 350° for about 35 minutes , or until cake tested with a toothpick inserted in the center comes out clean.
- Cool in pans for 15 minutes ; remove from pans and cool on rack....Frost.
- FOR THE COCONUT - PECAN FILLING AND FROSTING :
- Combine milk , sugars , butter and vanilla. Bring to a FULL boil , stirring constantly , Remove from heat ( Mixture may appear curdled ).
- QUICKLY stir small amount of hot mixture into egg yolks ; then stir into hot mixture.
- Return to boil , stirring constantly ; Remove from heat ; Add coconut and pecans.
- Cool to spreading consistency , beating occasionally.
GERMAN CHOCOLATE CAKE WITH COCONUT PECAN FROSTING
This cake is not for people watching their calories or fat!! But, boy is it good. The recipe came from the Kraft website, and from a recipe I found on the side of a bar of baking chocolate. I made this cake for my parent's birthdays and it was a big hit. Extremely rich, moist and decadent. For the birthdays, I splurged, and used 4 oz. of imported European dark chocolate that I got at Whole Foods, but the regular Bakers chocolate works wonderful as well. I, personally, am not a huge fan of coconut, but the people I made the cake for are. I used "light coconut" which has less fat and looks more finely shredded than regular shredded coconut. I also only used just about 2 cups instead of the full amount the recipe called for. Hope you enjoy!
Provided by Kozmic Blues
Categories Dessert
Time 1h10m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
- Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
- Stir until chocolate is completely melted.
- Sift flour, baking soda and salt; set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each addition.
- Stir in chocolate and vanilla.
- Add flour mixture alternately with buttermilk, beating well after each addition.
- Beat egg whites with electric mixer on high speed until stiff peaks form.
- Fold into your batter.
- Pour evenly into prepared pans.
- Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
- Immediately run spatula between cakes and sides of pans.
- Cool 15 minutes; remove from pans.
- Remove wax paper and cool completely on wire racks.
- For the frosting:.
- Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
- Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
- Remove from heat.
- Stir in coconut and pecans.
- Cool to room temperature and of spreading consistency.
- Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.
Nutrition Facts : Calories 852.9, Fat 53, SaturatedFat 28.6, Cholesterol 197.6, Sodium 514.6, Carbohydrate 91.1, Fiber 4.2, Sugar 67.3, Protein 10.9
GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FILLING
A spin on a classic adapted from Cook's Illustrated | Cooking at Home with America's Test Kitchen 2006 | America's Test Kitchen, 2005.
Provided by gailanng
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Make the pecan filling:.
- 1Whisk the yolks in a medium saucepan off the stove. Gradually whisk in the evaporated milk. Add the sugars, butter, and salt and cook over medium-high heat, whisking constantly, until the mixture is boiling, frothy, and slightly thickened, about 6 minutes.
- Pour the mixture into a bowl, whisk in the vanilla, then stir in the coconut. Let cool until room temperature. Cover with plastic wrap and refrigerate until cool, at least 2 hours or up to 3 days. (Do not add the pecans now or they'll turn soggy. Have a little patience.).
- Preheat the oven to 350°F (175°C). Toast the pecans on a rimmed baking sheet until fragrant and browned, about 8 minutes. Transfer to a plate to cool.
- Make the German chocolate cake:.
- Keep your oven at 350°F (175°C) and adjust an oven rack to the lower-middle position. Combine the chocolate and cocoa in a small bowl and then add the boiling water over. Let stand to melt the chocolate, about 2 minutes. Whisk until smooth and let stand until room temperature.
- Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray and then line the bottoms with parchment or waxed paper rounds cut to fit. Spray the paper rounds, dust the pans with flour, and tap out any excess flour. Sift the flour and baking soda into a medium bowl or onto a sheet of parchment or waxed paper.
- (Liner instructions: Tear off a piece of wax paper a couple of inches larger than your cake pan. Put your cake pan on the wax paper and with your scissors or a knife "draw" a line around the base of your cake pan. Next, cut your wax paper just slightly inside the line just drawn. This will make the wax paper liner slightly smaller than the base of your cake pan.).
- In the bowl of a standing mixer, beat the butter, sugars, and salt at medium-low speed until the sugar is moistened, about 30 seconds. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 minutes, scraping down the bowl with a rubber spatula halfway through. With the mixer running at medium speed, add the eggs one at a time, beating well after each addition and scraping down the bowl halfway through. Beat in the vanilla, then increase the speed to medium-high and beat until light and fluffy, about 45 seconds. With the mixer running at low speed, add the chocolate mixture, then increase the speed to medium and beat until combined, about 30 seconds, scraping down the bowl once. (The batter may appear broken; this is okay.) With the mixer running at low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients. Beat in each addition until barely combined. After adding the final flour addition, beat on low until just combined, then stir the batter by hand with a rubber spatula, scraping the bottom and sides of the bowl. The batter will be thick. Divide the batter evenly between the prepared cake pans, spreading the batter to the edges of the pans with the rubber spatula and smoothing the surface.
- Bake the cakes until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool in the pans 10 minutes, then invert the cakes onto a greased wire rack; peel off and discard the paper rounds. Cool the cakes to room temperature before filling, about 1 hour. (The cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.).
- Assemble the German chocolate cake:.
- Stir the toasted pecans into the chilled filling. Set 1 cake layer on a serving platter or cardboard round that's cut slightly smaller than the cake. Place the second cake on a work surface or leave it on the wire rack. Hold a serrated knife held so the blade is parallel with the work surface and use a sawing motion to cut each cake into 2 equal layers. Carefully lift the top layer off each cake.
- Using an icing spatula, distribute about 1 cup filling evenly on the cake layer on the serving platter or cardboard round, spreading the filling to the very edge of the cake and evening the surface. Carefully place the upper cake layer on top of the filling. Repeat using the remaining filling and cake layers. Dust any crumbs from the platter and serve. (The cake may be refrigerated, covered loosely with foil, up to 4 hours. If the cake has been refrigerated longer than 2 hours, let it stand at room temperature for 15 to 20 minutes before slicing and serving.).
Nutrition Facts : Calories 769.5, Fat 47.1, SaturatedFat 24.8, Cholesterol 185, Sodium 374.4, Carbohydrate 83.9, Fiber 4.9, Sugar 58.8, Protein 10.9
EASY COCONUT-PECAN FILLING & FROSTING
Add some extra flavor to your sweets with our delicious Easy Coconut-Pecan Frosting and Filling recipe. This Coconut Pecan Frosting and Filling is sure to be the perfect addition to your favorite cake or cupcake recipe.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 36 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Whisk eggs and milk in large saucepan until blended.
- Add sugar and butter; cook and stir on medium heat 8 to 10 min. or until thickened and bubbly. Remove from heat.
- Stir in vanilla, then coconut and nuts. Cool to desired spreading consistency.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GERMAN-CHOCOLATE CAKE WITH COCONUT-PECAN SAUCE
After the "cooking spray" in the ingredients, the rest of the ingredients are for the sauce, Z would not let me post it that way or I am too blonde to figger it out. LOL At the other site, this got rave reviews, especially the sauce. Prep time is approximate. Can't wait to try it! This is posted for ZWT 2010. Recipe from Southern Living, September, 2005.
Provided by Scoutie
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°.
- Place butter and chocolate in a large microwave-safe bowl, and microwave at high 1 minute or until melted, stirring until smooth.
- Stir in sugar, water, and vanilla.
- Add egg whites and egg, stirring with a whisk.
- Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, and add to chocolate mixture, stirring with a whisk until smooth.
- Coat bottom of a 13 x 9-inch baking pan with cooking spray; pour batter into pan.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack.
- Serve cake with Coconut-Pecan Sauce.
- Coconut-Pecan Sauce:.
- Combine sugar and cornstarch in a medium, heavy saucepan.
- Add milk; stir with a whisk.
- Add butter. Bring to a boil over medium heat; cook 1 minute. Stir constantly.
- Remove from heat; stir in pecans, coconut, and vanilla. Serve warm over cake.
Nutrition Facts : Calories 420.9, Fat 14.7, SaturatedFat 7.9, Cholesterol 38.8, Sodium 128.3, Carbohydrate 70.6, Fiber 1.5, Sugar 51.9, Protein 4.1
COCONUT-PECAN FILLING AND FROSTING
This is, of course, the best reason to eat German chocolate cake. A sweet, caramely mix of coconut and pecans that can make you forget there's a whole dessert underneath it.
Provided by My Food and Family
Categories Frosting & Icing
Time 20m
Yield 36 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Whisk egg yolks and milk in large saucepan until blended.
- Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.
- Add remaining ingredients; mix well. Cool to desired spreading consistency.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GERMAN CHOCOLATE LAYER CAKE WITH COCONUT PECAN FROSTING
A delicious German chocolate cake from scratch, with a coconut pecan frosting and filling. Recipe is from Diana Rattray's Guide to Southern U.S. Cuisine. Pretty Easy to make.. tastes awesome.
Provided by DamiansMummy
Categories Dessert
Time 1h
Yield 1-2 layer cake, 10 serving(s)
Number Of Ingredients 18
Steps:
- Grease two 9-inch layer cake pans and line bottoms with waxed paper.
- Sift together flour, sugar, baking soda, baking powder, and salt.
- Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
- Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
- Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
- In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
- Remove from heat (mixture might appear a bit curdled).
- Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
- Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
- Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.
Nutrition Facts : Calories 756.7, Fat 40.5, SaturatedFat 21.2, Cholesterol 162.4, Sodium 506.9, Carbohydrate 93.9, Fiber 2.7, Sugar 62.6, Protein 8.9
EASY GERMAN CHOCOLATE CAKE ICING
This is a very quick, easy icing recipe for German chocolate cake. It's the best and quickest. My grandmother passes it to my mom, my mom to me, and me to you. You can substitute walnuts for pecans, if desired.
Provided by BESTHEN
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 29 g, Cholesterol 21.1 mg, Fat 16.7 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 7.2 g, Sodium 83.1 mg, Sugar 26.9 g
KAY'S GERMAN CHOCOLATE LAYER CAKE WITH COCONUT-PECAN FILLING
I finally got it!! The recipe for THE BEST GERMAN CHOCOLATE CAKE I HAVE EVER EATEN. It is so decadent without being too sweet (if that makes sense). My co-worker's girlfriend gave me this recipe. I usually don't eat the frostings on cakes because they are too sweet but I eat every morsel of THIS cake! It's a bit of work but worth it if you have the time.
Provided by BeansnRice
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- CAKE.
- Pre-heat oven to 350 degrees. Adjust an oven rack to the middle position.
- Generously grease two 8" round cake pans and cover the bottoms with parchment or waxed paper. Grease the paper and dust the pans with flour, tapping out the excess.
- Mix the cocoa, espresso (or coffee) powder and add boiling water. Mix until smooth.
- Cool the mixture to room temperature and stir in the buttermilk and vanilla.
- With an electric mixer on medium-high speed, beat the butter until smooth and shiny (about 30 seconds).
- Gradually add the sugar and beat until mixture is fluffy and almost white (3-5 minutes).
- Add the eggs 1 at a time beating for 1 full minute after each egg.
- In another bowl, whisk the flour, baking soda and salt.
- With the mixer at the lowest speed, add 1/3 of the dry ingredients to the butter mixture.
- Add 1/3 of the cocoa mixture. Alternate until all ingredients are mixed in and batter appears satin-like.
- Divide the batter evenly between the two pans and bake until toothpick inserted in centers comes out clean (23-30 minutes).
- Transfer the pans to wire racks and cool for 10 minutes.
- Invert the cakes onto another rack and peel off the paper liners. Cool completely before frosting.
- FILLING.
- Mix the egg yolks, sugar and salt.
- Beat in the butter.
- Gradually beat in the cream and vanilla.
- Pour mixture into a saucepan and cok over low heat, stirring constantly until the mixture is puffy and just begins to thicken (15-20 minutes).
- Pour the mixture into a bowl to cool to room temperature.
- Stir in pecans and coconut.
- TO ASSEMBLE.
- Cut each layer of cake in half horizontally so that each cake forms 2 layers.
- Place 1 of the cake halves on a serving platter and spread about 1 cup of filling over the cake half.
- Repeat the layers and frost the entire cake when done.
Nutrition Facts : Calories 651.4, Fat 44.9, SaturatedFat 23.4, Cholesterol 186.3, Sodium 277.1, Carbohydrate 59.1, Fiber 2.7, Sugar 45.3, Protein 6.7
GERMAN CHOCOLATE CAKE
This is the traditional light chocolate cake with the coconut and pecan icing that we remember from our childhood. Note: if you are making the 3 tiered version, I highly recommend you make more of the icing. (It also doesn't hurt to do that if you are making the 2 layered version. Ha ha!) Please use the ingredient amounts in parentheses to increase the yield by about 50%. In response to the one-star review: Yes, it *was* originally called German's Chocolate Cake but most of the mixes, recipes and ads for selling a cake like this, that I see, call it "German Chocolate Cake". That is also what everybody I know calls it and what I would search for if I was looking for the recipe. Therefore, that's what I'm calling mine.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Line bottom of pans with wax paper.
- Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
- Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
- Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
- Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.
Nutrition Facts : Calories 678.9, Fat 36.6, SaturatedFat 19.6, Cholesterol 164.8, Sodium 595.9, Carbohydrate 82, Fiber 2.3, Sugar 55, Protein 8.4
COCONUT PECAN FROSTING FOR GERMAN CHOCOLATE CAKE
I cheat by baking the cake from a box, but nobody will ever know it's not homemade when you use this recipe. I usually double this recipe for a 9" cake. My husband's very favorite.
Provided by Melissa Spangler
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cook the condensed milk, egg yolks and butter for about 10 minutes over medium heat in a 2 qt heavy saucepan, stirring constantly until bubbly.
- Remove from heat and stir in the coconut, pecans, and vanilla.
- Allow to cool for about 15 minutes before spreading on cake.
Nutrition Facts : Calories 319.3, Fat 24.4, SaturatedFat 13.1, Cholesterol 79.5, Sodium 104.6, Carbohydrate 22.8, Fiber 2.4, Sugar 20.3, Protein 5
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GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING
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3/5 (31)Category DessertCuisine GermanTotal Time 2 hrs 50 mins
- Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool.
- In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
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