I bake and cook a lot, but I never leave comments. I HAD to leave one for this recipe. My mom's favorite desert is german chocolate cake so I just made this for her for her birthday tomorrow. This is maybe the BEST recipe I have ever made for any desert. The topping is spectacular and the cake is delicious and moist!
I did sub out almond milk in the cake. Is there a good substitute for the evaporated milk in the frosting that is non-dairy? I can't wait for the family to try this. Whisk the egg yolks with the evaporated milk, sugar, vanilla, and salt in a heavy-duty, nonreactive 4-quart saucepan.
Set over medium heat and stir constantly with a heatproof spatula, scraping the bottom and corners of the pot. When the mixture starts to boil, adjust the heat so that it boils actively but not furiously, and cook, stirring constantly, until golden and thickened, 3 to 4 minutes. Off the heat, stir in the coconut and pecans. In a medium saucepan, bring butter, evaporated milk, sugar, and egg yolks to a boil. Boil for 10 minutes until thicken (almost pudding-like), stirring frequently.
Remove from heat and stir in vanilla extract, coconut and pecans. Set aside and allow to cool completely. I found your recipe by searching for a german chocolate cake. Loved how this cake came together, baked and served. I didn't get to taste the finished product because it was for a niece's birthday, but she LOVED it.
This recipe is easy to follow and has a beautiful chocolate color with great texture and body. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt. In a large bowl, beat the 1 1/2 sticks of butter with the sugar until light and fluffy, 3 minutes. Beat in the eggs and egg yolk, one at a time, then beat in the vanilla. At low speed, beat in the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture.
Fold in the melted chocolate until incorporated. Our perfectly moist Swiss chocolate cake mix is made with rich cocoa for a delicious chocolatey taste in every bite. Great for sheet cakes, layer cakes, cupcakes, and more. Try topping with whipped cream and Duncan Hines® Cherry Pie Filling. Toast the pecans on a rimmed baking sheet until golden, 8 to 10 minutes.
Let cool slightly, then coarsely chop. In a large saucepan, combine the butter, condensed milk and brown sugar and cook over moderately low heat, whisking frequently, until smooth. Add the egg yolks and cook over moderately low heat, whisking frequently, until thickened, 8 to 10 minutes.
Transfer the frosting to a large bowl and stir in 3 cups of the pecans and the coconut, vanilla and salt; let cool. 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.
In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine, and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools.
Chocolate Chip Pecan Pie Bars are a must make treat. Texas Sheet Cake brings together your favorites in one amazing dessert. If you can't get enough of the german chocolate cake frosting, then you'll probably love these Caramel Pecan Rolls.
If chocolate cake is your favorite, don't miss my Chocolate Sheet Cake, Mississippi Mud Cake, Hershey's Chocolate Cake and my quick and easy Chocolate Bundt Cake recipe. 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.
This all-time classic dessert combines rich chocolate cake with a distinctive coconut-pecan as the perfect complement. In fact, for many people, it's the German Chocolate Cake frosting that really makes this a dessert worth the indulgence. This German chocolate cake recipe is one of Betty Crocker's most popular desserts, and for good reason. The step-by-step instructions clearly walk you through the process you need to create a homemade masterpiece. For a baking challenge that's impressive yet truly achievable, there's no better recipe to start with than German Chocolate Cake.
Chocolate butter cake filled and frosted with your choice of salted caramel buttercream, dark chocolate ganache or German chocolate icing. Our four layer cakes stand approximately four inches tall. Add the coconut sugar, maple sugar, butter, and salt over medium heat, until the sugar is smooth. Add the egg yolks and cook over medium-low heat, whisking frequently, until thickened, 8 to 10 minutes. Transfer the frosting to a large bowl and stir in the pecans and the coconut, vanilla, and salt; let cool overnight.
The frosting will thicken as it cools to room temperature. Beat the butter for a few seconds in a stand mixer fitted with the paddle attachment on medium-low speed. Add the sugar in a steady stream and then beat on medium speed, scraping the bowl as necessary, until the mixture is lightened in color and fluffy, 4 to 5 minutes. Still on medium speed, add the eggs a little at a time, taking a full 1-1/2 minutes to add them all. Add the melted chocolate and vanilla and beat just until blended. With the mixer turned off, add a quarter of the flour mixture.
Mix on medium-low speed just until incorporated. Add a third of the buttermilk and mix until blended. Repeat, each time adding another quarter of the flour, then a third of the buttermilk, until the last of the flour is added. Scrape the bowl as necessary and mix each addition only until it is incorporated. We know you're Betty, you know you're Betty, now show it to the world with this amazing homemade German chocolate cake. There's no cake more special, with its signature coconut-pecan filling and topping.
Pick a day, grab the ingredients and start making amazing in your kitchen, like we know you can. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time.
Once the water is all mixed in, beat on high for about 1 minute. Our moist vanilla crème fraîche cake filled and frosted with vanilla Swiss meringue buttercream. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. Best Ever German Chocolate Cake a moist chocolate cake and traditional coconut pecan frosting, layer upon layer of goodness.
Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Baker's German Chocolate Cake combines a mild, sweet chocolate cake with a decadent coconut pecan frosting to create an absolutely irresistible dessert. Our classic chocolate cake filled and frosted with a classic mixture of coconut and pecans. German chocolate cake is really fascinating and tempting.
Cake and frosting is really good and whole family loved it. It's not german chocolate cake because you don't use german chocolate. Made it last night and it tastes amazing. I'm sorry for your loss, but just because you put coconut pecan icing on a cake doesn't make it German chocolate. The cake isn't made with cocoa, but with real "German's sweet chocolate".
It's a totally different flavor & texture. I do recommend REAL German chocolate cake however. When you send a cake, we know you aren't just sending dessert.
You are sending a moment of celebration, joy, healing and togetherness. Our experienced bakers mix all of our batters and frostings by hand, just like grandma used to make. We always bake with whole buttermilk, fresh eggs and real butter – never a cake mix or commercially made frostings. I increased the recipe by half and baked using two 8 inch pans along with a small Bundt pan. I had no issues with the center falling and not cooking. I followed the recipe, allowing eggs, butter, and buttermilk to get to room temperature.
I also alternated the buttermilk and flour as stated in the recipe. I baked in a gas oven at 350 for 35 minutes. Both the round pans had nice domes when done. Miss Hulling's German Chocolate Cakes are moist layers of chocolate cake sandwiched with coconut pecan icing topped with chocolate curls!
Choose from a smaller 7 inch cake or full size 9 inch cake. We never use artificial flavors, colors, preservatives or trans fats. Moist, light carrot cake with currants, filled and frosted with traditional cream cheese frosting.
Garnished with house made carrot marmalade. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake. Whisk together the arrowroot, almond flour, cocoa powder, coconut flour, baking soda, and salt in a small bowl. Alternate adding the dry mixture and the coconut milk-chocolate mixture to the mixer bowl until fully incorporated, mixing after each addition on medium-high speed.
Gently fold in the egg whites with a rubber spatula. I've made this cake twice, and I love it. However, the coconut mixture isn't much to cover the cake, and I don't really find it appetizing to look at. I have a friend who's a maitre patissier, and she just uses the coconut mixture for laying the cake, and topping it.
She decorates it with chocolate ganache. Also, what would happen if I omit the boiling water? How much cocoa powder can I add if I want a richer chocolate feel? Thank you for sharing your recipe. I just finished your recipe and my husband is already picking at it and eating the icing. The best German chocolate he's ever had.
Followed your instructions to the letter and so easy to understand. So sorry about grandpa but we feel he was blessed with a beautiful family, and able to enjoy this delicious cake. Cake delivery with Just Bake is completely reliable.
Enriched with the goodness of love and decorated in unique ways, our cakes are party stoppers. The thing that sets us apart is using the flavors from the fresh fruits. We do not endorse artificial flavor and taste enhancers but use flavors only from the real fruits. This frosting recipe was easy and turned out fabulous.
Make sure you cook over medium to medium heat while stirring constantly to obtain a thick consistancy. This recipe is well worth the little extra effort. 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.
