GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING RECIP…
Serve up a winner to the chocolate lovers in your family. This towering German chocolate cake needs three layers to show off its sweet chocolate cake and creamy coconut-pecan frosting. It's a tower of delicious homemade German Chocolate Cake that will make eyes go wide when you add it to the table. This dessert reaches new heights as the must-make cake for every celebration.
Provided by Pillsbury Kitchens
Total Time 2 hours 50 minutes
Prep Time 30 minutes
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool.
- In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
- In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes.
- Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.
Nutrition Facts : Calories 560 , CarbohydrateContent 63 g, CholesterolContent 145 mg, FatContent 6 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 46 g, TransFatContent 1 g
THE BEST GERMAN CHOCOLATE CAKE - AN AFFAIR FROM THE HEART
This traditional Homemade German Chocolate Cake Recipe can be described in one word; perfection. Spoonfuls of creamy, sweet coconut pecan frosting nestled between rich chocolate cake layers, all made completely from scratch. This old-fashioned cake recipe is the ideal dessert for all of your dessert cravings and special occasions.
Provided by Michaela Kenkel
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Grease and flour three 9” round cake pans or line with parchment paper for easy release. Set Aside.To a medium sized bowl, add the chopped chocolate. Pour the boiling hot water over the chocolate and stir gently until it is melted and smooth. Set aside to cool slightly.Using your stand mixer or hand mixer, cream butter and sugar together for about 4 minutes, until light and fluffy. Scrape the sides and bottom of the bowl about halfway through.Separate egg whites from yolks, reserving the egg whites. Add each of the yolks, one at a time, to the butter and sugar, mixing after each addition.Add in the vanilla and the melted chocolate and mix until combined. Scrape the sides and bottom of the bowl and mix again.Add the flour, baking soda, and salt alternately with the buttermilk. Mixing until just combined. Scraping the sides of the bowl after each addition. Beat egg whites until stiff peaks form, then gently fold into the batter.Divide the cake batter evenly between three prepared 9-inch round cake pans and bake for 24-28 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool slightly before inverting onto wire racks to cool completely.For the frosting, heat the granulated sugar, brown sugar, evaporated milk, butter, and beaten egg yolks in a saucepan over medium heat until thick and golden brown. Takes about 5 minutes. Make sure to stir constantly so as not to scramble the eggs. Remove from the heat and add in the vanilla, shredded coconut and chopped pecans. Cool for at least 30 minutes. The frosting will continue to thicken as it cools. To assemble the cake, set the first cake layer on a cake plate and frost just the top with ⅓ of the frosting. Repeating with the next two layers, leaving the sides of the cake bare.
Nutrition Facts : Calories 900 calories, CarbohydrateContent 98 grams carbohydrates, CholesterolContent 238 milligrams cholesterol, FatContent 52 grams fat, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SaturatedFatContent 28 grams saturated fat, ServingSize 1, SodiumContent 605 milligrams sodium, SugarContent 70 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 21 grams unsaturated fat
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