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Tuesday, August 28, 2018

German Sweet Chocolate Cake

German Chocolate Cake is a classic made-from-scratch cake. The delicious layers of moist light chocolate cake topped with a signature coconut-nut filling frosting.

Made from scratch layered German Sweet Chocolate Cake. A light chocolate cake with a creamy coconut and pecan frosting.

German Chocolate Cake takes me back to family dinners at my grandma's house. She is always baking up yummy desserts! German Chocolate Cake is definitely a popular favorite at family occasions.

Made from scratch layered German Sweet Chocolate Cake. A light chocolate cake with a creamy coconut and pecan frosting.

The cake itself is moist, dense and a light chocolate flavor. It pairs wonderfully with the filling and frosting. The frosting is packed full of flavors!! Sweet with a creamy, milky texture, nutty with the tastes of coconut and pecans, and a sweet hint of vanilla.

Made from scratch layered German Sweet Chocolate Cake. A light chocolate cake with a creamy coconut and pecan frosting.

Grab a glass of milk or cup of coffee and enjoy a slice!

Made from scratch layered German Sweet Chocolate Cake. A light chocolate cake with a creamy coconut and pecan frosting.

Made from scratch layered German Sweet Chocolate Cake. A light chocolate cake with a creamy coconut and pecan frosting.


German Sweet Chocolate Cake 

Ingredients for German Chocolate Cake 

Cake: 

4 oz. German Sweet Chocolate 
2 1/3 cups cake flour, sifted
1 1/2 cups sugar
1/2 tsp. Clabber Girl Baking Powder 
1/2 tsp. salt 
2/3 cups butter or margarine
1 cup butttermilk
1 tsp. vanilla extract
2 large eggs

Coconut Pecan Filling and Frosting: 

2 cups evaporated milk 
2 cups sugar
6 egg yolks, slightly beateb
1 cup butter or margarine
2 tsp. vanilla
2 1/2 cups pecans, chopped
2 cups flaked coconut

Directions for German Chocolate Cake 

1. Preheat oven to 350 degrees F. Line bottoms of three 9-inch round pans with parchment paper, set aside

To make the cake: 

2. Break the chocolate bar into pieces and melt over low heat, and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Set aside. 

3. In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 cup of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs, and remaining buttermilk. Beat for 1 minutes more, making sure mixed well together. 

4. Pour batter into prepared layer pans. Bake at 350 degrees F for 35 minutes, or toothpick inserted in center comes out clean. Remove cake layers and set aside to cool for 15 minutes. Remove from pans and cool the rest of the way on wire racks. 

To make the frosting: 

5. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter, and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally. 

To assemble: 

6. When the cake layers are cooled completely, spread the frosting on top of each layer and stack together.

Made from scratch layered German Sweet Chocolate Cake. A light chocolate cake with a creamy coconut and pecan frosting.



This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own



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