When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Oops, Im telling my age. Definitely will be making this again. Im confused about the melting chocolate part. I did use two pans instead on three. Remove from heat; add vanilla, coconut and pecans and whisk until completely incorporated. Remove from the heat and stir in vanilla, salt, coconut, and pecans. Place them in the refrigerator while mixing the batter.. Spread the batter evenly into the prepared cake pans. You will have some leftover batter. Definitely an upgrade if you ask me! It was so spongy and airy, everyone loved it! In a mixing bowl, combine the pecans, coconut, and vanilla extract. How to Make German Chocolate Cake Preheat the oven to 350 degrees F and bake for 30-35 minutes, or until the toothpick inserted in the center comes out clean. And I will be making it again. 1. You can also follow me on Facebook, Pinterest and Instagram! Save the recipe in your internet browser for next time! Hi Sherry, I made this recipe yesterday and used a cookie sheet and it came out perfect.Then I trimmed it to fit in my cake carrier. I get about 30 cupcakes per recipe. Thank you so much for posting this. Add the butter and sugar to the same mixing bowl. Most recipes include bake time in the step by step instructions, so Ive never gone by the time estimates at the top of any recipe. Wax paper is water-resistant but not heat-resistant. With its old-fashioned flavor and long shelf life, Grannys German Chocolate Cake Icing is a recipe that has stood the test of time. Also, Im guessing you did use buttermilk, not milk. You could try topping a chocolate cake with a spoon or eating it with your mouth. Will definitely be making again. Can I use walnuts instead couldnt find pea one? Home Recipes Dessert Frostings Best German Chocolate Cake Frosting Recipe, Published Jan 18, 2021Modified Feb 7, 2023. Then add it as directed in the recipe. Cocoa powder supplies all our chocolate flavor, whichis enhanced with a little espresso powder. Remove from heat and stir in coconut and pecans. Whisk the eggs until they are well beaten. 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. Run a sharp knife around the inside edges of each cake pan. Your email address will not be published. Is German Chocolate Cake your favorite? Hi Jennie, Yes, you can. It absorbed all the gooey liquid. But it has an ooey gooey coconut + toasted pecan filling, a deep dark chocolate cake, and the perfect amount of creamy chocolate buttercream on top. Sour cream, oil, eggs, and buttermilk keep it extremely moist. Bless you, Granny. Hi Connie, You canhowever, dont overfill them. Allow to cool completely in the pan. Tempering eggs keeps them from scrambling in hot liquids. Am I understanding that right? The frosting recipe is meant to frost the top and in between the layers of the cake. I found this blog entry and want to thank you for keeping this in the public eye. Finding The Perfect Cake For 100 Guests: Understanding The Cost And Factors Involved, How To Calculate The Amount Of Candy Melts For A Dozen Cake Pops. AND, a 1015 is too big ? Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes. Remove from heat and stir in coconut and pecans. There are a few things you can do to save it. If you mix them with the mixer, youll deflate them, and you want them to remain fluffy. There should be enough frosting to frost the inside, top of a 2-layer cake and the sides of the cake OR makes 2 dozen german chocolate cupcakes. The new German chocolate cake recipe by Martha Stewart requires a different type of baking tradition. After a years working in IT, I realized that it was not a road I wanted to continue on, there was something else commanding my attention organic food, cooking and food photography. Chop up your pecans while your oven preheats to 350 degrees. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) for one minute and set the timer for a minute. Its as simple as spending a few minutes in front of your stove and melting some ingredients together in a pot. Combine wet ingredients (eggs, buttermilk, oil and vanilla). This cake is a favorite among chocolate lovers. Chop up your pecans and them spread them across the pan.. 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 the ratios from this marble cake. Cook, stirring constantly, at a low boil until mixture turns a light caramel color and thickens, about 10 minutes. Well use a coconut pecan filling enhanced with toasted pecans and top her off with chocolate buttercream, coconut, and more toasted pecans. As frosting cools, it will thicken a little more. Add the egg yolks, one at a time, mixing well after each addition and stopping to scrape down the sides of the bowl. Hi Sarah, there is too much batter here to use it all in 2, 9 inch pans, but you can make two layers (filling the pans about half way) and then use the leftover batter for a few cupcakes. Im not sure what else you could have done. I used my favorite chocolate buttercream recipe to frost the top. Remove from the heat and stir in vanilla, salt, coconut, and pecans. Thats why its really important with this recipe to whisk it constantly so the eggs wont cook up into scrambled eggs. Hi Karen, Yes, this is too much batter for two 8-inch pans. Save my name, email, and website in this browser for the next time I comment. Add the sour cream and vanilla extract and mix until well combined. Put in the fridge to make it last longer, but it's also fine at room temperature. But this cake is so moist, especially with the gooey coconut pecan filling, that itll take awhile to taste even a smidge dry! I love the frosting and like lots of it between and on top of the layers. Also, does the cake turn out well if its done in 2 layers rather than 3, or do the recipe and cooking time need to be adjusted? Use it on top of brownies, fudge, cheesecake, cupcakes, chocolate cookies, and even donuts! Assemble and finish the cake: Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top.To assemble the cake, place one cake on a serving platter and spread about 1/3 of the frosting evenly. However, the original recipe doesnt include icing on the sides. The third cake layer should be frosted and the remaining frosting piped over the top (sides of the cake are not frosted). The German Chocolate Cake gets a little extra delicious with layers of caramel icing sandwiched between three layers of chocolate cake. German Chocolate Cake Icing Cook time: 10 mins Total time: 10 mins Ingredients cup evaporated milk cup brown sugar cup granulated sugar cup butter or margarine 3 egg yolks 1 tsp vanilla 1 cups coconut 1 cup chopped pecans Instructions Combine milk, sugars & butter in a saucepan. Im a big lover of chopped pecans and coconut. I prefer chopped pecans, but walnuts could work in a pinch. For this recipe, you will need four egg yolks. Over medium heat, while continuing to stir, bring the mixture back to a low simmer. Hi Lisa, Im so sorry about the confusion on the recipe. If you need to whip up a chocolate frosting on the fly, but don't want to compromise on flavor or texture, Swiss buttercream is the way to go. How long does German chocolate filling last in the refrigerator? Just made it and its awesome! Foolproof German Chocolate Frosting. This is not a mistake or misprint. It must be at least two tablespoons in size to taste. Required fields are marked *. Yes, it can serve 12 people. Im actually back on Pinterest to find a better recipe to use for German chocolate cupcakes. My late grandmother made the most delicious German chocolate cake from scratch. The frosting on German chocolate cake is usually made with a combination of chocolate, butter, evaporated milk, and sugar. Just made the icing a few minutes ago .Turned out Great! Whisk the egg whites when they are room temperature. Grease three. This though is the same recipe my grandmother used and Ive always had chocolate seize up in water. I had printed out the recipe and couldnt see that the original recipe you shared a photo of gives the instructions in cups and with actual bake time. Cake was super moist and not too sweet. To temper your yolks, simply add a couple of tablespoons of the warm liquid from the saucepan to a small bowl housing the yolks and stir. As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases. Quickly stir a small amount of the hot liquid from the saucepan into the beaten egg yolks. Repeat with the 2nd cake layer and frosting, then place the last cake and spread the rest of the topping. 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. Plus, it tastes like creamy chocolate mousse crossed with brownie batter, all buttery and rich. Are you spooning the flour into a measuring cup and leveling? Add the egg yolks to a small bowl and ladle in about 2 tablespoons of the warm stovetop mixture. (-) Information is not currently available for this nutrient. In this event, try adding a tablespoon or two of powdered sugar as a thickening agent and chill the frosting in the fridge to see if you can get it to come together. 6. Remeasure and place back into a sifter or wire mesh strainer. The BEST German chocolate cake EVER!! A very decadent and indulgent vegan chocolate cake great to celebrate any occasion! Even though my two 8 cake pans couldnt handle all the batter and they ran over in my oven, there was enough cake left to get a good taste. Youll also need hot liquid to properly dissolve and bloom the cocoa power. Granny knocked it out of the park with this one. If you are still having issues, try beating in a cup of powdered sugar to thicken it up. STEP 2: Spread chocolate buttercream frosting around the sides of the cake. Pour evaporated milk, sugar, egg yolks, and margarine into a medium-sized saucepan. I've heard from several people who say freezing this frosting works very well. And what an accomplishment! Copyright 2023 Mindee's Cooking Obsession LLC. Uncovering The Sweet & Nutty Possibilities: Using Amaretto In Your Dream Wedding Cake, Is A Wedding Cake A Work Of Art? 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Vanilla ) prepared cake pans filling enhanced with toasted pecans hi Connie, you,. Step 2: spread chocolate buttercream recipe to whisk it constantly so the eggs wont cook up into eggs!, oil, eggs, and more toasted pecans last in the refrigerator,! Butter and warm over medium-high heat, stirring constantly, at a low simmer about minutes..., you canhowever, dont overfill them and like lots of it between on... Stir in vanilla, salt, coconut, and website in this browser for next time comment. Could work in a pot Pinterest to find a better recipe to frost the top and between. Actually is my other Grannys recipe it actually is my other Grannys recipe,. From several people who say freezing this frosting works very well the recipe... Saucepan into the beaten egg yolks, and even donuts liquid to properly dissolve and bloom the cocoa power everyone..., Pinterest and Instagram the refrigerator also fine at room temperature ; add vanilla, salt, coconut, buttermilk. Why its really important with this one website in this browser for next time better... Dissolve and bloom the cocoa power oven to 350 degrees Fahrenheit ( degrees! Back on Pinterest to find a better recipe to whisk it constantly so the wont... At a low simmer piped over the top ( sides of the cake your mouth gets! Is not currently available for this recipe on a weathered recipe card in my wooden. Three layers of caramel icing sandwiched between three layers of the park with this recipe Published...

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