Homemade German Chocolate Cake - Everyone's Favorite Chocolate Cake
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Coconut / Pecan Frosting for German Chocolate Cake / Rusty’s Birthday Favorite
German chocolate cake is not a cake without the signature coconut/pecan frosting. This is Rusty’s Favorite!
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Coconut-Pecan Frosting | Southern Living
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This thick, nutty frosting pairs perfectly with Mama's German Chocolate Cake.
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How to Make German Chocolate Cake (moist) with Frosting from scratch The BEST
SUBSCRIBE ???? HERE :
Don't forget to turn ON the BELL ????
Hey guys,
I hope my viewers have been looking to make a German Chocolate Cake from scratch. I've been wanting to make a German Chocolate Cake since forever but I always talk myself out of doing it because I thought it was going to be hard... I was so wrong... can't assume anything. LOL I hope you watching me make it, encourages you to make it... it really is pretty simple to make.
Anyway, I'll add the ingredients and measurements below along with other sweet recipes like the peanut butter cookies that my hubby is munching on!
Ingredients
Preheat oven 350°
Standard 9 baking pans
4oz Bakers German's Chocolate
1/2 cup hot water
2 sticks of room temperature butter
2 cups white sugar
1 teaspoon vanilla
1 teaspoon expresso instant coffee(in the video I add 1 teaspoon but I started adding 1 TABLESPOON) and WOW ???????????????????????????????? AMAZING
4 eggs
1 cup of butter milk or substitute sour cream and water mix or see my butter cake recipe for another substitute
2 cups of flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
FROSTING
1 stick of butter
1 cup brown sugar
1 can evaporated milk
1 teaspoon vanilla
3 egg yokes
1 cup chopped pecans
1 1/2 cups unsweetened coconut flakes
Make the FROSTING WITHOUT EGG
I actually like the frosting better this way!
1 stick of butter
1 cup brown sugar
1 teaspoon vanilla
1 can unsweetened coconut milk
3 tablespoon cornstarch add water on top of the cornstarch until it equals 1 cup
stir butter and brown sugar together just like in the video
add coconut milk and cornstarch mixture in medium low heat and consistently stir until thick
1 cup pecans
1 1/2 coconut flakes
grease and flour pan
bake cake for about 30-35 minutes
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Easy Sweet Treats
OLD SCHOOL GERMAN CHOCOLATE CAKE
2 all-purpose flour, plus more for the pans
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces German's Sweet Chocolate, chopped into 1/2-inch pieces
1/2 cup boiling water
2 cups sugar
1 cup (2 sticks) unsalted butter (see note), plus more for the pans
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Coconut and Pecan Filling
1 (12-ounce) can evaporated milk (about 1 1/2 cups)
1 1/2 cups sugar
4 large egg yolks, slightly beaten
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/3 cups unsweetened flaked coconut (about 7 ounces
1 1/2 cups chopped toasted pecans
Instructions
To make the cake: Place a rack in the center of the oven, and heat the oven to 350 degrees. Lightly grease and flour three 9-inch cake pans, and shake out the excess flour.
In a large bowl, sift together the flour, baking soda and salt. In a small bowl, cover the chocolate with the boiling water. Stir to melt the chocolate.
In a second large bowl, cream together the sugar and butter using an electric mixer on medium spead. Continue to beat until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and buttermilk to the batter, blending on low speed, and beginning and ending with the flour mixture. Fold in the melted chocolate.
In a third large bowl, beat the egg white with clean beaters on high speed until almost-stiff peaks form, about 4 minutes. Fold the egg whites into the batter. Divide the batter between the three reserved pans.
Bake the cakes until they spring back with lightly pressed in the center, 28 to 32 minutes.
Let the cakes cool in the pans for 15 minutes. Run a knife around the edges of the pans, and gently shake to loosen the cakes. Invert the cakes once and then again onto the racks to cool completely right-side up, about 45 minutes.
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To make the filling: In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter, vanilla and salt. Place over medium heat and cook, stirring constantly, until the mixture thickens and is caramel in color, about 15 minutes. Remove from the heat and stir in the coconut and pecans. Let the mixture cool until it is thick enough to spread. (You can refrigerate the filling while the cake layers cool. Or to speed the process along, you can make the filling before you bake the cake.)
To assemble, place one cake layer on a serving plate and cover with 1 cup of filling, spreading it to the edges. Top with the second layer and repeat. Top with the third layer, and pile the remaining filling on top, leaving the sides bare. Refrigerate for 1 hour before serving.