https://www.tasteofhome.com/recipes/german-chocolate-birthday-cake Also, IT'S VERY IMPORTANT TO MAKE ONE AND A HALF RECIPES OF THE FILLING/FROSTING. This recipe … 1. If you’ve tried my tuxedo cake, black forest cake, or regular chocolate cake then you are familiar with the cake itself. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. It’s NEVER a bad idea to double the frosting recipe. This was the first time I made a cake so involved, but it was well worth it. Add the chopped chocolate and hot coffee into a medium bowl. Preheat the oven to 350 degrees F (180 degrees C). Beat the egg whites in a separate bowl at high speed until soft peaks form. He's a great cook himself, and so is VERY fussy about his food. (The sides of the cake are left bare). 10. It has a wonderful rustic look if you frost ONLY the internal layers. It will usually just have the coconut pecan frosting between they layers and on top, occasionally you will see it around the outside as well. In a small saucepan, melt shortening and 1 ounce of chocolate. Beat only until the ingredients are mixed together. Add more cornstarch to thicken up frosting or add instant Vanilla pudding. Use an offset spatula to give the top a rough smooth. Remove from heat. 2. I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder. Beat until soft peaks form. The chocolate color was not as intense (lighter brown) and cake tasted dry. Also, TOAST THE COCONUT AND PECANS. Cream shortening and sugar together, separate eggs and add egg yolks, one at a time to the shortening and sugar. Stir until smooth and drizzle down the sides of the cake. vanilla, 2 1/3 cup coconut, 1 1/2 cups chopped pecans, and 2 tbsp. Amount is based on available nutrient data. Then add the third cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). Adjust the oven rack to the middle position. For the cake; Preheat the oven to 350 degrees F. Lightly butter, flour and line the bottoms of three 8 x 2 inch pans with parchment paper. It's a must to toast the coconut and pecans. Whip those egg whites up last and lighten the batter by whisking in 1/4 of that fluff into the batter before folding in the rest. Information is not currently available for this nutrient. .. In the bowl of your stand mixer, or with a hand mixer, beat the butter until smooth and creamy. May 23, 2017 - The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. 8. Rotate the pans about halfway through baking to ensure even baking. 6. Beat the egg whites in a separate bowl at high speed. Add the eggs yolks, one at a time, mixing well after each addition. Remove from the oven and let cool for about 15 minutes. A great cake that we will probably make a lot! Beat in 4 egg yolks one at a time. Sign up to receive recipes, recommendations and tips straight to your inbox! Give the German chocolate a rough chop. Toast the coconut and pecans. Lastly, I agreed that the cake was much better the next day..it got even more moist.I would make this cake the day before a special event to maximize the pleasure of this moist cake. Let’s discuss all 3 so you feel prepared and confident when you try it. If you can't find cake flour, try bulk bins or go to your instore bakeries and ask them to sell you some. Make sure the water doesn't touch the bowl. (But it is well worth it!) Upon researching for hours for a German Chocolate cake recipe worth the time to make and choosing this one, I bought the "Bakers" German sweet chocolate bar for use in this cake. Preheat oven to 350 degrees F (175 degrees C). Also, when you make your layers, place parchment paper on the bottom of your pans. COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY. cake frosting II on this site but it makes more which you would need for a proper 3 layer cake. I made a whole post on. This will lighten the batter so don’t worry about deflating this first batch of bubbles. Hope this helps! Your taste testers will be astounded you made this German chocolate cake from scratch when they taste the coconut pecan frosting! Delicious! Topping for German Chocolate Cake Ingredients 735 calories; protein 9.1g; carbohydrates 88.3g; fat 40.6g; cholesterol 187.4mg; sodium 457.9mg. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. 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