COCONUT PECAN FROSTING SWEETENED CONDENSED MILK RECIPES
GERMAN CHOCOLATE CAKE FROSTING SWEETENED WITH CON…
Have you ever tried German chocolate cake frosting sweetened condensed milk before? If you haven’t, then I suggest you try this recipe. It is a beloved treat, unlike any other. What separates it from regular cakes is that it is occasionally decorated with maraschino cherries and sometimes frosted with chocolate buttercream. German chocolate cake does not contain a strong cocoa flavor. So, indulge in a layered chocolate cake topped and filled with coconut pecan frosting. Also, sweet baking chocolate is traditionally used to enhance the cake’s flavor.
Provided by cakedecorist.com
Categories Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Yield 12
Number Of Ingredients 19
Steps:
- German Chocolate Cake
- Coconut-Pecan Frosting Sweetened With Condensed Milk
COCONUT-PECAN FROSTING RECIPE - MARTHA STEWART
Use this frosting on our Chocolate Cake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes enough for one 9-inch 3-layer cake
Number Of Ingredients 8
Steps:
- Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
- Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.
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- Preheat the oven to 350˚. Line a rimmed baking sheet with foil. Roll out the pie dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully transfer the dough to a 9-inch pie pan. Gently press the dough against the sides of the pan. Tuck the overhanging dough underneath itself, then crimp the edges with your fingers. Place the chocolate chips and butter in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring between each, until melted. Scrape the melted chocolate into a large bowl. Add the eggs and whisk until combined. Add the condensed milk, salt and vanilla and whisk until combined. Stir in the pecans and coconut. Pour the chocolate mixture into the crust. Put the pie on the baking sheet and bake until the filling puffs a little and the top is set but the center is still slightly jiggly, 35 to 40 minutes. Transfer to a rack and let cool completely, about 2 hours. Top with whipped cream, chopped pecans, coconut and shaved chocolate.
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