german chocolate cake frosting

So, let's move on to the making of a German Chocolate Cake. There are a lot of recipes for this cake with the most popular being the one on the box of Baker's® German's®Sweet Chocolate. While this is an excellent recipe it seems redundant for me to give you that exact same recipe. So I was very pleased when I found a German Chocolate Cake recipe in Matt Lewis & Renato Poliafito excellent cookbook "Baked". So we end up with a cake that has a rich chocolate flavor that is not overly sweet. The cake can be frosted with a variety of icings, but for a German Chocolate Cake it needs the classic Coconut Pecan Frosting.

This is a baked frosting that heats butter, cream or evaporated milk, sugar, and egg yolks just until thickened. The mixture is removed from the heat and vanilla extract, coconut, and toasted and chopped pecans are folded in. The frosting is left to cool until thick enough to spread between, and on top of, the cake layers. The filled and frosted cake can be served immediately or stored at room temperature for a few days. As the cakes cool, prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat.

Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools.

Sure, a moist German chocolate cake is rich and decadent on its own, but no chocolate cake is complete without frosting. Or Mama, for that matter.Our Coconut-Pecan Frosting Recipe is the perfect German chocolate cake icing. Once your base is bubbling and becomes caramel in color, remove from heat, stir in your other few ingredients, and let it sit.The best part? A small amount of this homemade chocolate cake frosting goes a long way, so you won't have to worry about having enough for every bite.

You will want to make sure you've got a glass of milk on hand, though. Alternative namesGerman's chocolate cakeTypeLayer cakeCourseDessertPlace of originUnited StatesRegion or stateTexasCreated byMrs. Sweet baking chocolate is traditionally used for the cake's flavor, but few recipes call for it today. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in. Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish.

This moist, from scratch, german chocolate layer cake is filled with coconut pecan filling, then covered in rich german chocolate buttercream frosting. It's the perfect chocolate cake recipe for any birthday or celebration. To make this unbelievable German chocolate frosting, combine cream, brown sugar, butter, egg yolks, and a dash of salt in a small pot. Cook the mixture over low heat, stirring constantly, until it comes to a bubble. Allow the filling to boil for about a minute, until you notice it's thickened a little.

Then remove it from the heat, and stir in the coconut, pecans, and vanilla. Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes.

Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans. Quick and easy German chocolate cake frosting recipe, homemade with simple ingredients. Also known as coconut pecan frosting. Loaded with butter, brown sugar, toasted pecans and shredded coconut.

A few extra notes on ingredients. Cake flour is made from a soft wheat flour and gives this cake a tender and delicate texture. If you cannot find it you can make your own.

One cup cake flour can be substituted with 3/4 cup all-purpose flour plus 2 tablespoons "packed" cornstarch . I like to use Dutch processed unsweetened cocoa powder in the recipe. But if you cannot find it you can use regular unsweetened cocoa powder. The recipe does call for one cup lukewarm coffee.

You can substitute with water if you do not want a coffee flavored cake. Buttermilk helps to make this cake wonderfully tender. Let stand at room temperature for about 10 minutes before using.

Another option is to use buttermilk powder which can be found in some grocery stores or in specialty food stores. For the frosting you can use either evaporated milk, light cream or heavy cream. The coconut can be sweetened or unsweetened, keeping in mind that if you use unsweetened the frosting will not be as sweet tasting. I have used shredded sweetened coconut in the picture, but you can also use flaked coconut. Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.

Combine 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, vanilla and rum. Add flour mixture alternately with buttermilk, beating until well blended after each addition. For the chocolate cake layers, we'll be using my homemade chocolate cake recipe. Because it's delicious and it's easier to make. You can mix everything for the cake layers up in one bowl and it uses simple ingredients that you likely have on hand. For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly.

Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition.

Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.

Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans. If you've tried my tuxedo cake, black forest cake, or regular chocolate cake then you are familiar with the cake itself. It's simply my favorite chocolate cake recipe. Sour cream, oil, eggs, and buttermilk keep it extremely moist. Cocoa powder supplies all our chocolate flavor, which is enhanced with a little espresso powder.

The espresso powder is optional if you don't keep any. You'll also need hot liquid to properly dissolve and bloom the cocoa power. You can use hot water or hot coffee.

The cake won't taste like coffee, I promise, but the chocolate flavor will certainly be deep and divine! 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.

I made the dark brown sugar Swiss butter cream and first added vanilla. I had torted 2 layers of golden cake and put that sumptuous slightly molasses-y buttercream between 2 of the 3 layers and a chocolate ganache between the 3rd. I was scouring the web for a german chocolate cake recipe two weeks ago and found the same to be true. Some frost the sides with choc buttercream, and some don't. This filling seems to be universal -- and the evaporated milk improves the browning of the topping. Doesn't look like the cake I grew up with, because that one came from a Duncan Hines box, and we we only had a sheet pan.

Seems strange to think there is one definitive recipe, as I'm sure no one wants to go back to what was actually printed on that box 100 years ago. Beat on low speed until combined. In a medium sized saucepan, add the egg yolks, sugars, butter and evaporated milk.

Slowly bring it to a low boil and then let it simmer for about 10 minutes until it thickens. Take as long as possible and heat it slowly. If you heat it too quickly, your eggs will scramble and your filling will get chunky.

Once it's boiled and thickened a bit, remove from the heat and add the extract, coconut and pecans and stir. Set it to the side and allow it to come to room temperature before adding to the cake. For frosting, combine sugar, evaporated milk, egg yolks and butter in medium saucepan. Cook and stir over medium heat until mixture comes to a boil. Add coconut, 1 cup pecans and vanilla extract. 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. Pour the mixture into a bowl and stir in the chopped pecans, coconut and vanilla extract. Give it a good mix to make sure everything is well incorporated, then let it cool until it is spreadable. It's NEVER a bad idea to double the frosting recipe.

I doubled it in the cake pictured so there would be an abundance of that amazing coconut pecan frosting. 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. Have your chocolate cake layers, coconut pecan frosting, and chocolate buttercream frosting out and ready to use. To make the coconut pecan frosting you will need egg yolks, evaporated milk, sugar, butter, vanilla extract, coconut flakes, and chopped pecans. 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.

Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans. This classic cake is a towering, triple decker of deliciousness that no one will be able to resist.

German chocolate cake might look difficult, but with this easy recipe you will never buy a pre-made version again. If you don't have buttermilk on hand, you can substitute one tablespoon of vinegar or lemon juice plus milk to make one cup. Be sure to let both the cakes and the frosting cool separately before assembling to create those unforgettable layers.

Do you love cake as much as we do? Don't miss our full collection of our best quick and easy cakes and cupcakes. In a large bowl, cream your butter until nice and smooth .