Pro tip: This coconut pecan frosting will stay in the fridge for up to 3 days. Let cool at room temperature until just warm, about 20 minutes. If freezing the cake layers, wrap in plastic wrap and then in aluminum foil. The down fall of this cake pop is that you really need to use a lot of the frosting to get then entire German Chocolate Cake experience. Try topping German chocolate cake with Duncan Hines® Coconut Pecan Frosting. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake … Continue by adding the vanilla and the melted chocolate mixture. With the mixer on low alternate adding the flour mixture and sour cream, starting and ending with the flour. Get Recipe. It starts with a box of german chocolate cake mix and a can of coconut pecan frosting. Pour the cream into the bowl containing the chocolate, and let it sit for a minute before whisking the mixture until glossy and smooth. If you want a super sweet cake, use the German chocolate. This will take 2-3 minutes. Buy Now . If you own a stand mixer it’s way easier to toss the cake and frosting in there and let it go for a few minutes. Cool the cakes. Set aside. Unfortunately, that may have been a tad overboard for most of you. Privacy policy / Terms & Conditions. It’s a classic! How to Make German Chocolate Cake Truffles Prep work first: Start by baking your German chocolate cake base, then crumbling it in a large bowl. https://www.yummly.com/recipes/desserts-with-german-chocolate-cake-mix So here’s how to make this delicious cake, easily and quickly! And it's no surprise that my mom Noni tuned me in to this recipe. This recipe is, and we quote from Chef Grandpa, “the BEST German Chocolate Cake I’ve ever had”. To make chocolate cake from white cake mix is as easy as adding some form of cocoa-derived product to the batter. In a medium sized saucepan, stir the egg yolks, sugars, butter, evaporated milk and vanilla until well … Instructions for the Best Chocolate Cake. Using a stand mixer fitted with a paddle attachment cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Bake according to the directions for your cake mix or until toothpick inserted in the center has a few … Welcome to this delicious corner of the internet! In a small bowl combine the flour, baking soda, and salt. If you want to cover the edges you can 1.5X the coconut pecan frosting recipe and you should have enough to cover the sides. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, 35 Make-Ahead Brunch Recipes That’ll Let You Hit Snooze. This is a classic cake, but classic doesn’t have to mean basic. To complete the subscription process, please click the link in the email I just sent you. Smartlabel Info. Quick and easy German chocolate cake frosting recipe, homemade with simple ingredients. I have attached another way of getting a chocolate cake using baking chocolate. Beat at medium speed for two minutes more. By creaming the butter and sugar together, the sugar is aerating the butter – these air bubbles expand when in the oven and contribute to leavening the cake (helping it rise). Remove the cakes from the pans (discard the parchment) and let cool completely on wire rack. Cover the bowl and refrigerate until cool, about 2 hours. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. A delicious homemade German Chocolate Cake recipe topped with homemade coconut pecan frosting. 4 Comments. My recipe is based on the one on the back of the package of Baker’s German chocolate, which is what we grew up using to make … Place both in a mixing bowl, add water, eggs, and oil. Toasted pecans and sweetened coconut are the signature ingredients in this highly addictive frosting. Once cake is cool, slice the two cakes horizontally to create 4 layers. Grease 2- 9 inch round cake pans, line with parchment paper, and then grease and flour the parchment paper and sides of the pans. Mix together the cake mix and … Happy Baking The first cake that was made with this chocolate was in 1957. A delicious and moist German Chocolate Cake topped with a homemade coconut pecan frosting. Here I share the recipes my family loves. Divide the batter amongst 2 – 9 inch round cake pans, and bake until a toothpick inserted in the center comes out clean. Combine the chopped dark chocolate, remaining teaspoon of espresso and 1 tablespoon of Dutch-processed cocoa powder in a small bowl and set aside. Add moisture and sweetness. If you did not receive an email check your spam folder. // Here are some crucial tips for making your cake … If there was ever going to be a time for speaking in extremes, then that time is now. The trick to this cake, it to make it at least one day before you will be eating, wait…lets not kid ourselves….devouring this cake! Once combined, whisk in the granulated sugar, butter, brown sugar, and salt. In a large bowl, beat cream cheese and butter until fluffy. Subscribe to get my favorite recipes sent to your email: ©2020 Salt & Baker. Mix with a hand mixer until the cake batter is smooth. Nonetheless, this homemade German Chocolate Cake recipe will be one you turn to time and time again. Now, cream the butter and granulated sugar and brown sugar until light and fluffy. After 5 minutes, whisk the chocolate mixture until smooth. Stir to combine and bring the mixture to a low boil over medium heat. After 5 minutes, whisk the chocolate mixture until smooth. As an Amazon Associate I earn from qualifying purchases. Add 1/4 cup of cocoa to the cake mix and add all other ingredients as directed. After the cake has cooled for a few minutes, remove from the pan to continue cooling on a baking … We hold them out for a reason. Pour into two greased and … Remove the pan from the heat, transfer the sauce to a large bowl and stir in the vanilla and coconut. Set aside. Great for sheet cakes, layer cakes, cupcakes, and more. The German chocolate cake frosting will freeze well for up to 3 months too, thaw overnight in the refrigerator and mix well before frosting the cake. Yes you can use a white cake mix and make a chocolate cake. Beat on low speed until moistened, then beat on high speed 2 minutes. Preheat oven to 350 degrees F. Grease two 9-inch round baking pans with baking spray and line bottom with parchment paper circles. You really want to mix this up well. It is not from Germany as the name may make you think that. Add the vanilla and beat on medium high speed until light and fluffy, about 1 minute. Prepare cake mix according to package directions. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Yes, 4 layers. I have attached another way of getting a chocolate cake using baking chocolate. Either one will work great! Cover the bowl and refrigerate until cool, about 2 hours (or up to 3 days). Tell your friends: Featured Recipe. Preheat the oven to 350º F. In a large mixing bowl combine the buttermilk, melted butter, eggs, vanilla extract, devil’s food cake mix, sugar, flour, and cocoa powder, beat with an electric mixer until combined, 1-2 minutes. Stir constantly … Let the chocolate mixture cool to room temperature. Defrost cake at room temperature. Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Add eggs one at a time, beating well after each addition. Made with rich cocoa. And a dang good one. Note, the pecans haven’t been added to the frosting yet. Stir until the cake mix is combined. Remove cake pans from the oven and place on a wire rack for 10 minutes. Baking Tips Before getting started with the cake … Yes you can use a white cake mix and make a chocolate cake. Adding the ingredients in alternating increments ensures the you. Make the cake mix according to directions by adding water, egg and oil. Bring the mixture to a boil, whisking constantly about 6 minutes. Preheat your oven to 350-degrees Fahrenheit. Proper creaming also results in a lighter and tender cake. Available Sizes: 15.25 oz. German created his special chocolate for the Baker's Chocolate Company in 1852, and in 1957, the Dallas Morning News featured a cake using the chocolate, created by … Set aside. Allow chocolate … Mix in the cocoa till it is well incorporated in the batter. After 5 … Frosted cake can be refrigerated for 24 hours, bring to room temperature before you serve it. Add the chocolate mixture, and beat again (about 30-45 seconds). See ingredients, nutrition, and other product information here. The result can taste as good as homemade. When ready to use, simply remove it from the fridge and bring it to room temperature, add the toasted pecans and then frost the cake. New Orleans Native Charlie Andrews Demonstrates on how to make a German Chocolate cake from scratch. This German Chocolate Cake recipe has a rich chocolate cake, with a creamy oh-so-delicious frosting. Divide the batter evenly amongst the two pans. You can make a chocolate buttercream and use that for the sides, or feel free to 1.5X the frosting recipe and use the coconut pecan frosting for the sides too. Scraping down the sides of the bowl so that everything is evenly combined. (The mixture will slightly thicken). Set aside. Add the boiling water to the bowl, cover the bowl and let sit for 5 minutes. I love a good chocolate cake, but I’m also a HUGE fan of frosting. Bring this mixture to a boil, whisking constantly. In a medium saucepan over medium high heat, whisk the egg yolks and evaporated milk. HOW TO MAKE GERMAN CHOCOLATE CAKE. For as long as I can remember she has been the master of the mixmaster. Pour batter into prepared pan. German Chocolate Cake is a sweet chocolate cake that is filled and frosted with rich, sticky coconut, and pecan filling. Coconut pecan frosting, to be exact. Whisk 4 egg yolks and 1 can of evaporated milk in a medium sized saucepan. Preheat your oven to 325*. This cake has been officially dubbed a “family favorite.”. Pour boiling water into the bowl of cocoa powder and chocolate, cover the bowl and let sit for 5 minutes. Stir in the vanilla and sweetened coconut. The difference between semi-sweet and German sweet chocolate is their. All that’s left to do is frost the cake! This is the best German chocolate cake … The recipe debuted in Dallas Morning Star and created by Mrs. George Clay. Also known as coconut pecan frosting. Add another cake layer to the top of the frosting, and continue adding 1 cup of the frosting until you’ve used all of the cake layers and the frosting is gone. This post may include affiliate links. Let cool at room temperature until just warm, about 20 minutes. It is American made. Grease and flour the cake pans necessary, according to the cake mix box instructions. German Chocolate Cookies. Either one will work great! General Foods owned the Baker’s brand. This will help add moisture to the cake and balance the addition of the extra dry ingredient. In a second small bowl combine the cocoa powder and chopped chocolate. When the batter is mixed, add four tablespoons of cocoa powder. This is the best German Chocolate Cake you will ever have … in your lifetime … on this planet … ever. Preheat oven to 350°F. Add 1/4 cup of cocoa to the cake mix and add all other ingredients as directed. Scrape down the sides of the bowl. Craving more? *If you want to frost the sides of the cake, you can. Place a cake layer on a cake stand, add 1 cup of the frosting to the top of the cake layer and spread to the edge of the cake. German Chocolate is a dark baking chocolate developed by Sam German. While the cake bakes, make the frosting so it can cool down before adding it to the crumbs. Pour boiling water into the bowl of cocoa powder and chocolate, cover the bowl and let sit for 5 minutes. Once cakes are cool, gently slice the two cakes horizontally to create 4 cake layers. Spray a 9x13 inch pan with non-stick cooking spray. To the saucepan add granulated sugar, butter, brown sugar, and salt. Remove the coconut frosting from the fridge and stir in the pecans. Despite its name, the cake isn't German at all. Adjust the oven rack to the middle position. Storing: baked cake can be stored at room temperature (wrapped in plastic wrap) for 24 hours, or frozen for up to 1 month. Add the eggs, beating well after each addition. Perfectly moist cake mix. It was first made in 1857 for the Baker’s Chocolate Company. If you are concerned that the cake will be crumbly because of the addition of cocoa, then add 1/4 cup of Greek yogurt. Recipe adapted from America's Test Kitchen. In a small bowl, combine 1 cup of boiling water with a 4 oz package of German Chocolate. (Flour, sour cream, flour, sour cream, flour). You could have ten different slices of German Chocolate Cake made by ten different bakers and you’ll find that each one has its own unique flair. Loaded with butter, brown sugar, toasted pecans and shredded coconut. In a small saucepan, heat the cream until it is boiling. Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. And lucky for the both of us, this frosting only takes about 10 minutes to make. Start by creating the two layers of moist chocolate cake! I used semi-sweet chocolate but feel free to use German sweet chocolate. A full recipe makes almost 16 cups of cake crumbs. Otherwise, add [email protected] to your address book and try again. There are no social login steps defined in Sitecore for this flow! For the boiling water, fill a small saucepan with water, bring to a boil. published on June 26, 2019 How To Make This EASY German Chocolate Cake. Rich, thick, creamy. Boil this mixture for about. Prepare boxed cake mix using ingredients and instructions from box (I made a 9″ two layer cake, but it’s perfectly okay to make a 13×9 one layer cake … In a small bowl combine the flour, baking soda, and salt. Slather a generous amount of frosting between the 4 layers of cake and then dig in! If you do not have a stand mixer, that’s fine too. German chocolate cake, on the other hand, is known for its caramel-flavored icing laced with coconut and pecans. SUBSCRIBE TO SALT & BAKER’S NEWSLETTER to get new recipes delivered straight to your inbox! http://www.bettycrocker.com/recipes/black-and-white-rum-cakes/cc521dd7-82f2-4e2b-ab07-c8b0283ca39a, Asked on 3/16/2013 12:00:00 AM by Mothhair, Answered on 3/16/2013 12:00:00 AM by Betty Kitchen Expert. German chocolate is so well-known that you can make a devil’s food cake, top it with German chocolate cake and many would argue with you that it is a German chocolate cake because of … Add parchment paper to 9-inch pans and spray the pans with cooking spray. I promise! And don’t worry, it’s really not hard to slice a cake horizontally. Or use a chocolate buttercream frosting recipe to cover the sides, it’s up to you! Beat in egg and confectioners' sugar until smooth. German chocolate cake was actually created in America in 1852 and named for Samuel German, the inventor of a type of sweetened chocolate that bears his name and is a key ingredient in this cake. 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