(German) 1/2 c Boiling Water 1 c Butter 2 c Sugar 4 Eggs :
separated 1 t Vanilla 2 c All-Purpose Flour 1 t Baking Soda 1/2 ts Salt 1 c Buttermilk Coconut-Pecan Frosting
12 oz Can 1 1/2 c Sugar 4 Egg Yolks 3/4 c Butter 1 1/2 ts Vanilla 2 c Coconut Flakes 1 1/2 c Pecans :
chopped Evaporated Milk Slightly Beaten Melt chocolate in water; cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with butter milk. Beat egg whites until stiff peaks form; fold into batter. Pour into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350F for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove from pans, finish cooling on racks. Spread Coconut-Pecan Frosting between layers and over top of cake. Coconut Pecan Frosting: Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut flakes and chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups frosting. 12 servings. Recipe By : Susan Getgood <sgetgood@bilbo. iii. net>
How To make German Sweet Chocolate Cake Getgood's Videos
How To Make Classic Eclairs Recipe + Chocolate Ganache
You haven't enjoyed an eclair until you've tried a fresh homemade eclair filled to the brim with pastry cream and topped with chocolate ganache. __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
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INGREDIENTS FOR CHOUX PASTRY:
1/2 cup water 1/2 cup whole milk 8 Tbsp unsalted butter 1 tsp granulated sugar 1/4 tsp salt 1 cup all-purpose flour 4 large eggs
INGREDIENTS FOR PASTRY CREAM CUSTARD:
2 cups whole milk 1/2 vanilla bean, split lengthwise and scraped (or 2 tsp vanilla extract) 3/4 cup granulated sugar 1/4 cup cornstarch 1 pinch of salt 4 large egg yolks 4 Tbsp unsalted butter room temperature
FOR THE CHOCOLATE GLAZE:
4 oz semi-sweet chocolate chips * 1/2 cup heavy cream
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How to pour wine like a pro!
How to pour wine like a pro!
Fold a napkin 4 times.
Wrap around the neck.
Twist the napkin and insert your little finger into the punt.
Tip the bottle over to pour the wine
Wipe the excess wine off and fold one end of the napkin under like this, and leave the bottle on the table
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Full Recipes at acooknamedmatt.com
1950s Brownie Recipe
This is the recipe we used in Home Economics in the l950's. It's very moist and chewy, a super rich brownie.
Here's the recipe: 1 cup softened butter 2 cups sugar 3 large eggs 1 teaspoon vanilla extract 4 ounces semi-sweet baking chocolate bar 1 1/4 cups of sifted all-purpose flour (measure flour after sifting) 1/2 teaspoon salt
Optional: add 1 cup of chopped pecans or walnuts. dark chocolate can be used
Preheat oven to 350 degrees Use 13 x 9 pan, greased and floured Bake 40-45 minutes until toothpick inserted in center comes out clean. Allow to cool in pan before slicing. These brownies freeze very well, they will keep for months.
Makes 15 - 2 1/2 square brownies
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