Combine wet ingredients (eggs, buttermilk, oil and vanilla). Whisk the egg whites when they are room temperature. Line three 9-inch cake pans with wax paper. Before frosting the cakes, the cake should be completely cool. I made the cake and it was perfect! Can you use unsweetened coconut? If so, the only other thing I can think of is testing your baking soda to make sure it is still active. Germans chocolate cake is named after Samuel German, the inventor of a dark sweet chocolate. This cake makes 3 layers and is too much for a 9 x 13 cake pan. Sweetened coconut is what you need. Ive enjoyed this authentic Germans Chocolate Cake for years, and Im not changing a thing. You can also substitute lemon, almond, orange, peppermint, or any extract with the frosting or cake. Place them in the refrigerator while mixing the batter.. Add vanilla and stir constantly until the mixture has cooled slightly. Everyone loved this cake. As the mixture heats up, it will thicken to a consistency that is able to hold together all that nutty coconut goodness to come. Preheat oven to 350 and grease and flour cake pans. Put in the fridge to make it last longer, but it's also fine at room temperature. Nothing beats a chocolate cake that tastes good in your mouth and is covered in frosting. Your self control will definitely be challenged with this! The egg yolks are heated enough to safely consume, but you can always use a thermometer to be certain. How do you melt the chocolate in hot water without it seizingup? Store the remaining frosting in your freezer and wait for the chance to use it. Cocoa Brownies with Coconut Pecan Frosting. If so, leave me a rating and a comment below! Try looking for a different sweet/mild chocolate first, but you can use whatever you have there. Then add the chocolate, egg yolks, some sugar & vanilla. 1. It will keep for a couple of weeks. In a saucepan over medium heat, melt the butter, sugar, evaporated milk, and egg yolks, stirring constantly, until thick and golden brown. Ive always melted chocolate in a double boiler or microwave. If you dont have buttermilk you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then filling it to the 1-cup line with milk. Yeah.it never MADE it to the cake. Its easier to separate cold eggs. If it is too thick, you can add a little milk or water to thin it out. If all else fails, you can make a new batch of frosting and start from scratch. Thats okay. Many bakers today, replace the chocolate bar with dark chocolate. This cake can also be baked in a 9 x 13 pan. Make these German Chocolate Brownies using this icing instead of a cake! Let cool to room temperature before spreading on cake. Keywords: german chocolate frosting, coconut pecan frosting, Tag me on Instagram @mindeescooking and hashtag it #mindeescookingobsession. Most recipes like this, call for tempering the eggs first, but this old-fashioned recipe does not. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Evaporated milk is typically sold in a can in the baking aisle. Youll also need hot liquid to properly dissolve and bloom the cocoa power. Pour batter equally into 3 generously greased 9 inch round cake pans. WHISK THE EGG WHITES: Separate 4 egg whites from the yolks and reserve the yolks for the batter. Crack 3 eggs, yes, the entire egg, into a deep bowl. Your email address will not be published. Transfer to a smaller bowl and refrigerate until ready to fold into the cake batter. Baking times vary, so keep an eye on yours. This thing is very well-balanced. Im confused about the melting chocolate part. The company named it Baker's German's Sweet Chocolate in his honor. 8. Cook over medium heat until the liquid thickens enough to coat the back of a spoon. If a recipe states 30 minutes, I go ahead and test it at 25 minutes. This frosting can be made in conjunction with the matching cake mix. Make the Frosting. Allow the mixture to come to a simmer and continue simmering for about 10 minutes, stirring often. Stick to evaporated milk or half-and-half. Hi James, Yes, you need to place the water in a measuring cup and heat it in a microwave until its very hot, but not boiling. Store leftover frosting in an airtight container. Cream butter and sugar. You can also follow me on Facebook, Pinterest and Instagram! Spray two 9-inch cake pans with nonstick cooking spray, line the bottom of each pan with parchment paper, and set aside. The German Chocolate Cake gets a little extra delicious with layers of caramel icing sandwiched between three layers of chocolate cake. Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans. Use it to top german chocolate cake, brownies, fudge, cheesecake, or chocolate cookies to create a decadent dessert with amazing texture and flavor! I was told by a friend of my aunts that owned a local very upscale restaurant that it was the best cake she ever ate! As far as the icing, I included the original amount, only because I wanted to stick to the original recipe. However, the original recipe doesnt include icing on the sides. The cake and frosting hold up well at room temperature. This variation of Germans chocolate cake has a gooey coconut and toasted pecan filling, a dark and super-moist chocolate cake, and deliciously creamy chocolate buttercream on top! Wax paper is water-resistant but not heat-resistant. Lets discuss all 3 so you feel prepared and confident when you try it. FOLD IN EGG WHITES: Gently fold in the beaten egg whites, using a spatula. Prepare your cake ahead of time, and let it cook before icing. People love it!! For up to five days, the German Chocolate Cake can be stored at room temperature if stored properly. In all honestly, the recipe is simple and easy to follow. I am wondering how this could be stored. Gently fold them in with a spatula. I will remember that in the future for other recipes. This Classic German Chocolate Cake combines rich chocolate cake layers with a sweet coconut pecan filling and a dreamy chocolate buttercream. It is too die for, Hi Mark, So glad it turned out great. Your daily values may be higher or lower depending on your calorie needs. Set aside. Your email address will not be published. I love the combination of coconut and german chocolate. Best Cake ever Spread the batter evenly into the prepared cake pans. Its thick, crunchy, gooey, chewy, and sweet all in one. If you made a cake that you will not be able to serve for several days, it is best to cover and refrigerate it. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see. YES! coconut pecan icing, easy german chocolate cake icing, german chocolate cake frosting, german chocolate cake icing, german chocolate frosting, german chocolate icing, granny's german chocolate cake icing, homemade coconut pecan icing, old fashioned german chocolate cake icing. This should take 3 or so minutes stirring constantly to avoid burning to the bottom of the pan. 4 ounces German sweet chocolate, chopped 1/2 cup water 1 cup butter, softened 2 cups sugar 4 large eggs, separated, room temperature 1 teaspoon vanilla extract 2-1/2 cups cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk FROSTING: 1-1/2 cups sugar 1-1/2 cups evaporated milk 3/4 cup butter Granny knocked it out of the park with this one. There are a few things you can do to fix bought German chocolate cake icing. It should always be moist. Happy baking!! I love seeing that coconut pecan filling peeking out! I must admit I use ALL the tips to ensure it turns out perfect, Your email address will not be published. I prefer a 4 cup measuring cup. Im Kelly Anthony a baker, home chef, and mom with a passion for food and an adoration for entertaining. However, in the instructions, it states to bake until a toothpick comes out clean. Should I add more sugar? This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases. Turns out perfect. Because it has such amazing texture and flavor with the coconut, pecans, caramel and the perfect amount of sweetness, it is so good on a variety of desserts. This usually takes about 12 minutes. Let me know what you thought with a comment and rating below. Its actually best if you do not refrigerate because the frosting can get too cold making it difficult to spread. Do you want to learn how to make the coconut-pecan frosting from scratch? 1 package, Baker's German's sweet chocolate, 4 ounces 1/2 cup boiling water 1 cup (2 sticks) unsalted butter 2 cups granulated sugar 4 egg yolks 4 egg whites 1 teaspoon real vanilla 1 cup buttermilk 2 1/2 cups sifted cake flour (sift then measure) 1/2 teaspoon salt 1 teaspoon soda For the Frosting 1 cup evaporated milk 1 cup sugar 3 egg yolks Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Quickly stir a small amount of the hot liquid from the saucepan into the beaten egg yolks. A couple of things could bemake sure to use cake flour and sift it, then measure it. I suggest doubling it because youll be eating quite a bit with a large spoon. Remove from heat and stir in coconut and pecans. The two are often mistaken. Please see our FAQ page for many answers to common questions. You can also do this step over a ban marie. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. * Percent Daily Values are based on a 2000 calorie diet. This should take about 5 minutes, and you'll want to make sure to stir constantly so that the egg yolks don't become scrambled eggs. Lightly grease and flour three round 8 cake pans, tapping firmly to remove any excess flour once coated. Place the egg whites in a large bowl of a stand mixer and use the whisk attachment to whisk them to stiff peaks. Cook the coconut frosting: In a medium saucepan over medium heat, stir and melt together your sugar, milk, butter, and egg yolks until it thickens and turns golden brown or a light caramel color. In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Some people add a large amount of chocolate chips. Add the sour cream and vanilla extract and mix until well combined. 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