2 Scoops chocolate ice cream 2 c Milk 2 tb Chocolate syrup 1 oz Cream of coconut Canned whipped cream 1 tb Chopped pecans Blend milk, syrup and cream of coconut. Add ice cream and blend until smooth (about 30 seconds).Pour into a stein and top with whipped cream. Sprinkle with chopped pecans.
How To make German Chocolate Delight's Videos
The BEST Plant-Based German Chocolate Cake » Let cake be thy medicine!
My husband Jeffrey loved German Chocolate Cake for his birthdays when he was young and I love recreating healthy plant-based versions of classic cakes. So today we have this scrumptious two layer, whole food, plant-based Vegan German Chocolate Cake that will knock your socks off! The dark chocolate cake layers are topped with a creamy, coconut and pecan frosting that is pure heaven and the entire cake is refined sugar-free, oil-free, eggless, and gluten-free.
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German Chocolate Cake Recipe || Chocolate Cake Recipe || Cake Recipe in Urdu - Hindi
Learn German Chocolate Cake Recipe || Chocolate Cake Recipe || Cake Recipe in Urdu - Hindi By Chef @faizarif786 ( Cook With Faiza )
Written Recipe in English Only On My Website, Link Below
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German chocolate Decadent Delight Crafting the Perfect German Chocolate Cake! ????????????
Indulge your sweet tooth with the art of baking a luscious German Chocolate Cake. From the rich cocoa flavors to the coconut-pecan frosting, learn the step-by-step process of creating this delicious masterpiece. Subscribe for more baking inspiration!#BakingDelight #GermanChocolateCake #HomemadeTreats #SweetIndulgence
UPSCALE GERMAN CHOCOLATE CAKE FROM A BOX.
See how I make a German Chocolate Cake from a box taste like it came from a bakery. #cooking #baking #homsteading
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Heaven Help Me Chocolate Cake
Heaven Help Me Chocolate Cake
3 cups all-purpose flour 3 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1 cup unsweetened cocoa powder 2 cups granulated sugar 1 cup light brown sugar 3/4 cup oil 4 eggs 2 teaspoons vanilla extract 1 1/2 cups buttermilk 1 1/2 cups hot coffee
Preheat oven to 350°.
Grease and flour three 9-inch cake pans. Set aside. Placed parchment paper on the bottom of the cake pans to make the cakes come out easier.
Whisk or sift together the flower, baking soda, baking powder, salt, and cocoa . Set aside.
In a mixer bowl, cream together the sugar, brown sugar, and oil. Mix in the eggs one at a time. Add in the vanilla, buttermilk, and coffee.
Mix the dry ingredients into the wet ingredients. The batter will be very runny. Evenly divide the batter into the three prepared pans. Bake for 30 to 45 minutes until the center of each cake is done. The cakes should still look moist on top. Cool in the pans for 15 minutes then turn out onto cooling racks until completely cooled. Once completely cooled, cakes can be frosted for wrapped tightly in plastic wrap to be frosted the next day. 
Whisk together the powdered sugar and cocoa. Add the room temperature butter and blend until mixed in well. While mixing, drizzle in the heavy whipping cream, vanilla, and salt. A few extra spoons of cream or milk may be needed to make the frosting of spreading consistency. Beat well for 1 to 2 minutes. Frost your cakes as desired.