As the cakes cool, prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut.
Allow to cool completely before layering in cake. It will thicken even more as it cools. Baker's German's Sweet Chocolate Premium Baking Bar with 48% Cacao delivers quality you can trust. From America's favorite premium baking chocolate since 1780, this bar comes sweetened and ready to use in your favorite desserts.
Made with a creamy blend of sugar, cocoa butter and 48% cacao, this sweet baking chocolate makes the perfect chocolate for baking with its smooth and mild flavor. Use it to whip up your favorite German chocolate cake recipe, or in your favorite rich, chocolate frosting recipe. The new scored bar snaps cleanly into 1/4 ounce pieces, so you can make small batches with the same precision as large recipes.
The 4 ounce bar is wrapped allowing you to keep unused portions for your next baking session. Store it in a cool, dry spot in your pantry. Alternative namesGerman's chocolate cakeTypeLayer cakeCourseDessertPlace of originUnited StatesRegion or stateTexasCreated byMrs. Sweet baking chocolate is traditionally used for the cake's flavor, but few recipes call for it today.
The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in. Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish.
Three layers of rich chocolate cake layered with whipped Carmelia milk chocolate ganache and topped with sweet coconut pecan filling. Hi Latisha, Use this coconut pecan filling to fill a batch of super moist chocolate cupcakes. Half of the filling should be plenty, so you can halve the filling recipe or make the full filling recipe and freeze leftovers for up to 3 months.
You can frost with chocolate buttercream. Hi Leah, Use this coconut pecan filling to fill a batch of super moist chocolate cupcakes. My variation of German chocolate cake is a bit different from the traditional. It's still unapologetically decadent and indulgent, but it starts with my favorite super-moist darker chocolate cake.
We'll use a coconut pecan filling enhanced with toasted pecans and top her off with chocolate buttercream, coconut, and more toasted pecans. Eventually, the possessive title was dropped and the cake became known as "German Chocolate Cake". Since then, it has become a dessert staple in American kitchens, known for its rich chocolate cake layers and decadent caramel, coconut and pecan frosting. Pour the mixture into a bowl and stir in the chopped pecans, coconut and vanilla extract.
Give it a good mix to make sure everything is well incorporated, then let it cool until it is spreadable. It's NEVER a bad idea to double the frosting recipe. I doubled it in the cake pictured so there would be an abundance of that amazing coconut pecan frosting. This classic cake is a towering, triple decker of deliciousness that no one will be able to resist.
German chocolate cake might look difficult, but with this easy recipe you will never buy a pre-made version again. This cake of course starts with the chocolate, which you need to let cool completely before adding it to the other ingredients, so you don't accidently cook the eggs. If you don't have buttermilk on hand, you can substitute one tablespoon of vinegar or lemon juice plus milk to make one cup. Be sure to let both the cakes and the frosting cool separately before assembling to create those unforgettable layers. Do you love cake as much as we do?
Don't miss our full collection of our best quick and easy cakes and cupcakes. If you've tried my tuxedo cake, black forest cake, or regular chocolate cake then you are familiar with the cake itself. It's simply my favorite chocolate cake recipe. Sour cream, oil, eggs, and buttermilk keep it extremely moist.
Cocoa powder supplies all our chocolate flavor, which is enhanced with a little espresso powder. The espresso powder is optional if you don't keep any. You'll also need hot liquid to properly dissolve and bloom the cocoa power. You can use hot water or hot coffee. The cake won't taste like coffee, I promise, but the chocolate flavor will certainly be deep and divine! Whether you're running to the kitchen or store to snag your German chocolate cake on National German Chocolate Cake Day, June 11, we know you're celebrating.
The traditionally chocolate cake features rich chocolate layers coated in sweet and nutty pecan frosting — but the dessert isn't actually German! German chocolate cake was named after an English-American named Sam German, creator of a specific baking chocolate at the Baker's Chocolate Company. Hands down my favorite chocolate cake recipe.
Not even just for German chocolate cake. I use it for any chocolate cake or cupcakes I need. Definitely a recipe I'm keeping for the rest of my life. Will the cake dry out if the sides aren't frosted?
But this cake is so moist, especially with the gooey coconut pecan filling, that it'll take awhile to taste even a smidge dry! If you're still a little nervous about it drying out, give the sides a light swipe of frosting. Lay the first layer of chocolate cake on a cake platter. Pipe the edges with chocolate frosting.
Add ½ of the coconut pecan frosting to the center of the cake. Delicious chocolate cake topped with a coconut, caramel pecan filling and a rich chocolate frosting. To make the frosting, in a mixing bowl, beat butter with unsweetened cocoa powder, powdered sugar, evaporated milk, and vanilla extract. German chocolate cake has a lighter chocolate taste, a delicate, tender crumb, and of course lots of that amazing coconut pecan frosting. This delicious German Chocolate Cake is positively an American delight.
The cake was first created by Sam German in the mid-1800s and became a fan favorite after it was first published in a Dallas newspaper a century later. Every bite contains a perfect mixture of rich chocolate cake, coconut, caramel and pecans for a truly satisfying experience. In our opinion, rich, fudgy cake layers are only improved by nutty & sweet pecan and coconut frosting. German chocolate cake is the ultimate indulgence, and we're grateful there's a whole holiday to excuse the overeating we plan to do. Crave is inspired by fresh ingredients and family recipes.
We believe in not cutting corners and no day-olds – just good old-fashioned fresh baking. Using our Grandmother's chocolate cake and our Mom's vanilla cake recipes we went to work serving the best cupcakes we knew how to bake. The creamy coconut-pecan frosting is the classic flavor used for German chocolate cake frosting. If you're short on time use a coconut pecan ready-to-spread frosting like we do on this recipe for German Chocolate Doughnuts. Easily shareable and gone in moments.
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. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. 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.
To make the buttercream frosting, you will need butter, cocoa powder that is unsweetened, powdered sugar, vanilla extract, and evaporated milk. Once you have both frostings made and the cake has cooled entirely, you can begin layering. I used my favorite chocolate buttercream recipe to frost the top. The filling is pretty sweet, so I didn't want to overdo it with frosting.
(And naked cakes are pretty!) This chocolate buttercream is thick, creamy, and spreads beautifully. The chocolate buttercream recipe was more than enough for the top, but if you want to frost the top AND sides of the cake, use these ratios. Great for sheet cakes, layer cakes, cupcakes, and more. Try topping German chocolate cake with Duncan Hines® Coconut Pecan Frosting.
Compartes Brand NEW German Chocolate Cake Bar, made with chunks of homemade german chocolate cake, tons of pecans and coconut, and German chocolate cake frosting. German chocolate cake — the fudge-y, nutty, and oh-so-sweet dessert that we all thought was German! The treat is defined by its rich chocolate cake layers, which are stuck together with coconut-pecan frosting and often topped with maraschino cherries. While many Americans think German chocolate originates from Germany, you'd be hard-pressed to find a German who knows of it.
Place one cake layer on a serving plate. Top with ⅓ of the coconut pecan frosting. 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.
Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes. German chocolate cake wasn't actually born until around a century later, in 1957. Over time, however, the 's' has been dropped from the recipe. It's rich and chocolatey without being overly sweet, it's incredibly moist and it's the perfect complement to the sweet coconut pecan frosting.
German chocolate cake with a coconut and pecan custard filling and topping, iced in chocolate buttercream. After you're satisfied with the consistency of your frosting, you can begin to add in all of the fun ingredients. This includes your chopped pecans, shredded coconut, and vanilla extract.
Your mixture must cool completely before you start to apply it to your cake. Classic chocolate cake with coconut pecan topping. Rich and indulgent; enjoy with a glass of milk. A regular chocolate cake mix is flavored with milk chocolate. A devil's-food cake is richer and darker, and has a strong cocoa flavor. German chocolate usually is a lighter-colored cake with a flavor of mild chocolate.
This mixture also includes butter, eggs, buttermilk, and vanilla extract. Once all of these ingredients are added together, it creates the perfect German chocolate cake batter. In a medium sized saucepan, combine butter, brown sugar, granulated sugar, room temperature egg yolks, salt, and evaporated milk.
Over medium-low heat, bring the mixture to a low boil. Mix in dry ingredients to the buttermilk mixture. Finally, whisk the chocolate with the water to combine and add to cake batter. Beat just until combined, scraping down the sides of the bowl as needed. Chunky chocolate cake pieces, hints of coconut, and swirls of delicious caramel. It's time to meet ingredients like these again.
On June 3, 1957, a recipe for "German's Chocolate Cake" appeared as the "Recipe of the Day" in The Dallas Morning News. It was created by Mrs. George Clay, a homemaker from 3831 Academy Drive, Dallas, Texas. This recipe used the baking chocolate introduced 105 years prior and became quite popular.
