OATMEAL CAKE WITH BROILED COCONUT FROSTING RECIPES

Name: German Chocolate Cake with Coconut-Pecan Frosting
Prep time: 30 min
Total time: 2 h 50 min
Yield: 16
Cuisine: German
Ingredients: 4 oz sweet baking chocolate, cut into pieces; 1/2 cup water; 2 cups sugar; 1 cup butter or margarine, softened; 4 eggs; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1 teaspoon vanilla; 1 cup sugar; 1 cup evaporated milk; 1/2 cup butter or margarine; 3 eggs, beaten; 1 1/3 cups flaked coconut; 1 cup chopped pecans or walnuts; 1 teaspoon vanilla

GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING RECIPE ...

German Chocolate Cake with Coconut-Pecan Frosting Recipe ... image

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

Ingredients

4 oz sweet baking chocolate, cut into pieces
1/2 cup water
2 cups sugar
1 cup butter or margarine, softened
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine
3 eggs, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans or walnuts
1 teaspoon vanilla

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

OLD-FASHIONED OATMEAL CAKE WITH BROILED TOPPING RECIPE ...

Old-Fashioned Oatmeal Cake with Broiled Topping Recipe ... image

This delicious oatmeal cake topped with coconut and nuts mixture is perfect for anytime dessert.

Provided by Pillsbury Kitchens

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 18

Ingredients

1 1/2 cups quick-cooking oats
1 1/4 cups boiling water
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup packed brown sugar
1/4 cup butter or margarine, melted
3 tablespoons half-and-half or milk
1 cup coconut
1/2 cup chopped nuts

Steps:

In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

Nutrition Facts : Calories 360 , CarbohydrateContent 52 g, CholesterolContent 65 mg, FatContent 3 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 37 g, TransFatContent 1/2 g

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How to Store Oatmeal Cake. Store oatmeal cake covered at room temperature for up to 2 days; Ir cover and chill in the refrigerator for about 5 days, bring to room temperature before serving. Cake can also be frozen for 2 months in an airtight container. Thaw overnight in the refrigerator. Possible Variations. If you hate coconut it can be omitted.
From cookingclassy.com

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