German Chocolate Cake

Save room for our classic BAKER’S Chocolate German Cake layered and topped with a delicious frosting made with chopped pecans and coconut flakes.

Ingredients :


° 5 oz Sweet Chocolate

° 3/4 cup butter ° 1 cups sugar

° 3 whole eggs

° 2 cups flour

° 1 cup baking soda

° 1 cup of buttermilk

Coconut and pecan frosting

° 3 egg yolks

° 1 cup of evaporated milk

° 1 c. vanilla

° 1 cup of sugar

° 1/2 cup butter

° 1 1/2 cups coconut flakes

° 1 cup pecans, chopped

Instructions :

  • Preheat the oven to 350ºF.


  • Cover the bottom of 3 round molds (9 inch) with waxed paper. In large microwave-safe bowl, microwave chocolate and butter on MEDIUM 2 minutes . Stiring until chocolate is totally melted and the blending is soft .
  • Add the sugar. Whisk with electric mixer until well mixed . Add whole eggs, one at a time, beating on low speed after each addition, until well combined. Blend baking soda and flour . Add them to the chocolate mixture, alternating with the buttermilk and beating well after each addition. Pour into the prepared molds.
  • Bake for 26 min directly run a spatula around the cakes, then let them cool for 15 minutes in the molds. Unmold the cakes and place them on wire racks. Remove the waxed paper. Let cool completely.

Coconut Pecan Frosting:

  • Beat egg yolks, evaporated milk and vanilla with a whisk in a large saucepan until well blended. Stir in the sugar. Add the butter; adduce to a boil on medium heat, stirring often. Bake 8 to 10 minutes longer or until frosting is golden, stirring constantly. Remove from fire. Stir in the coconut and pecans. Let cool completely.
  • Stack the cakes in a serving dish. Coat the layers and top of the cake with the coconut and pecan frosting.


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