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German Chocolate Cake Recipe

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This is one of our favorite cakes of all time. It's incredibly moist and fluffy! …

This is one of our favorite cakes of all time. It's incredibly moist and fluffy!

Prep time: 2 hours
Serves: 16

Published in Self Improvement
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  • Recipe Main Title (Vertical)
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  • 1. RECIPEGerman Chocolate Cake One of the moistest cakes we’ve ever made! This cake tops the list as one of our all time favorites! Prep time: 2 hours Serves: 16 Adapted from Original Baker’s Recipe
  • 2. INGREDIENTSGerman Chocolate Cake Coconut Pecan Frosting • 1 package (4 oz.) Baker’s German • 4 egg yolks Sweet Chocolate • 1 can (12 oz.) evaporated milk • ½ cup water • 1 ½ teaspoon’s vanilla • 4 eggs separated • 1 ½ cups sugar • 2 cups cake flour • ¾ cups butter • 1 tsp. baking soda • 1 pkg. (7oz.) coconut (approx. 2 ½ cups) • ¼ teaspoon salt • 1 ½ cups chopped pecans • 1 cup butter, softened • 2 cups sugar Chocolate Glaze • 1 teaspoon vanilla • 1 cup heavy whipping cream • ½ cup sour cream • 12 oz. good quality bitter or • 1 cup buttermilk semisweet chocolate Make sure you have the right tool to cut two cakes into 4 layers. We use a cake slicer.
  • 3. { STEP 1 }Prepare Cake
  • 4. {STEP 1} Prepare CakePreheat oven to 350 degrees.Line two 9 inch cake pans with parchment paper and spray or butter toavoid sticking.Melt chocolate in microwave on high for approx. 1 minute to melt, thenstir until completely melted.Beat egg whites in small bowl until stiff, set aside. Mix together flour,soda and salt, set aside. Beat butter and sugar until fluffy in large mixingbowl. Add egg yolks, 1 at a time, beating well after each addition. Blend inchocolate and vanilla.Add flour mixture alternately with buttermilk and sour cream, beatingthoroughly after each addition.Fold in egg whites. Pour batter into prepared cake pans.Bake 30 minutes. Allow to cool 15 minutes in pans. Move to wire racks tocool completely. This is the cake slicer we useOptional: When completely cool, use cake slicer to cut each layer in halfto create 4 layers.
  • 5. {STEP 2 }Prepare Coconut-Pecan Frosting
  • 6. {STEP 2} Prepare Coconut-Pecan FrostingWhisk together egg yolks, milk, and vanilla inlarge saucepan until blended.Add sugar and butter and cook on medium heatapprox. 12 minutes, until thickened and goldenbrown (stirring constantly).Remove from heat.Add coconut and pecans and mix wellCool slightly before frosting.
  • 7. { STEP 3 }Prepare Glaze and Assemble Cake
  • 8. { S T E P 3 } Prepare Glaze and Assemble CakeBring whipping cream to a simmer in a small sauce pan.Pour hot cream over chopped chocolate. Let chocolatemelt for a minute, then stir to melt completely. Let coolslightly.Put one of the bottom cake layers on a serving dish (cutside up), and frost with ¼ of coconut-pecan mixture.Add next cake layer (use top of cut layer with cut sidedown). Frost with ¼ coconut-pecan mixture. Repeatwith next two cake and frosting layer, but save last ¼of coconut-pecan frosting until the end.Pour chocolate glaze over top and sides of cake, makingsure top is not too thick because you will add remainingcoconut-pecan frosting on top at the end.
  • 9. There’s never been a better reason to break out yourKithen-Aid mixers and throw a party!, Susan G. Facebook >>Komen, Kitchen-Aid, and 1000 cooks are throwing Pinterest >>parties and baking cakes to fight breast cancer! Join Twitter >>Cooks for a Cure in the month of July….{READ MORE} SlideShare >> YouTube >>