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Tuesday, July 5, 2011

German Chocolate Cake Recipe


German Chocolate Cake w/frosting Recipe
Frosting Recipe:
Ingredients:
1 cup evaporated milk
1/2 cup sugar
1/2 cup dark brown sugar (packed)
3 beaten egg yolks (beat by hand before you add to other ingredients)
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans (roasted)

Step one:
Roast Pecans:
The easiest way to roast pecans is to place them on a plate and microwave them for 1 minute, then take them out of microwave and toss to turn and put back into the microwave for another minute. If they are still not roasted enough put them back in for about 10 seconds and check again, repeat till roasted. Now chop them into small pieces (about 4 pieces per pecan half)

Step 2:
Mix the following ingredients on a stove set on medium heat for 12 minutes:
1 cup evaporated milk
1/2 cup sugar
1/2 cup dark brown sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla

Step 3:
Once you are done stirring in the above ingredients and have cooked the mixture for the 12 minutes  add the coconut and roasted pecans and cook another 5 minutes. Cool the frosting until it is firm and easy to spread.



Now for the Cake:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 cup milk
1 cup espresso coffee or very strong coffee (hot)
3/4 cup vegetable oil (do not substitute for a low cal oil)
2 large eggs

Preheat oven to 350 degrees. Grease and flour 3- 9 inch round cake pans.

In large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt and mix well. Add milk, Oil, and eggs. Beat at med speed till mixed well. Add hot coffee and starting on low beat till mixed in and then turn back to medium and mix till smooth.

Pour mixture evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Let cakes cool completely on wire racks.



To frost the cake divide the frosting into three separate, but equal parts. If you made a double batch make sure you divide your frosting in half before doing this. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered.
To add other layers carefully slide them onto the last frosted one.  Once all the layers are built then frost the top of the last layer and then place one glob at a time on the edge of the cake and work it down to the side covering one area at a time as you turn the cake and add globs to the top edge.  The frosting is rather chunky so be patient.  I frosted the cakes above so I know you can too :) .

Enjoy!








14 comments:

  1. Can you use splenda to replace the sugar ? Will it have a different outcome ???

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    1. Pamela, I am not sure, I have never tried it. I think it would be worth a try though. Supposedly splenda measures like sugar 1 for 1. Good luck and let me know how it goes.

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  2. Is this cake really sweet?

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    1. As sweet as any German Chocolate cake...or any cake for that matter. Leave the frosting off if you want something less sweet. The cake itself is DELICIOUS :)

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    1. You are welcome. If you want to try the moistest chocolate cake EVER try the the chocolate pound cake recipe. If you don't over cook it.... It's to die for. Doesn't need frosting at all :)

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  4. Eager to make this! Thank you for sharing!

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    1. You are welcome. It's my second favorite cake. Enjoy!

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  6. Oh my goodness this cake came out soooo well...nice and moist...i had a slightly hard time getting my frosting on the sides but it really wasn't a big deal...thanks so much...definitely saving this!

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    1. Great job! Yes the frosting is super chunky and is a bit hard to get on...I'm no an expert by no means and with patients I made the two cakes pictured. I was so pleased with myself. So now that you have made this cake...the chocolate mouse cake should be your next cake to make. It is my FAVORITE and is so super decadent and moist...OMG Make it for the Holidays and you will be praised for YEARS ;)

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  7. Hi. Can I ask why you use espresso coffee or very strong coffee for the cake mix? I don't know that I've seen this used before. Thank you!

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    1. You can use hot water if you prefer however coffee enhances the flavor of chocolate in recipes without making those recipes have a coffee flavor or taste like coffee. The chocolate in this recipe greatly enhances it's very chocolate flavor. :) I use several shots of hot espresso (1 cup) rather than 1 cup of standard coffee and LOVE :)

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