Frosting For German Chocolate Cake Recipes

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GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING

Provided by Bobby Flay

Categories     dessert

Time 3h25m

Yield one 4-layer cake

Number Of Ingredients 30



German Chocolate Cake With Coconut-Pecan Cajeta Frosting image

Steps:

  • Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.
  • Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.
  • Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.
  • Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.
  • Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
  • To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.
  • Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.
  • Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
  • Slice the cake and top with a dollop of Coconut Whipped Cream.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups firmly packed light muscovado sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
1 3/4 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat's milk or additional whole milk
3/4 cup plus 1 tablespoon granulated sugar
Seeds scraped from 1/2 vanilla bean
2 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces, cold
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 teaspoons coconut rum (optional)
1 1/4 cups coarsely chopped pecans, toasted
1 1/4 cups sweetened shredded coconut, toasted
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
1/2 cup sweetened shredded coconut, toasted, for garnish
1/4 cup chopped pecans, toasted, for garnish
Coconut Whipped Cream, for serving

GERMAN CHOCOLATE CAKE

This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 10h55m

Yield 12 servings

Number Of Ingredients 20



German Chocolate Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
  • Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
  • Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
  • Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
  • For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
  • For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
  • To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
  • Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

1 cup vegetable oil, plus more for greasing the pans
2 1/2 cups all-purpose flour, spooned and leveled, plus more for dusting the pans
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
4 ounces semisweet chocolate, roughly chopped
2 cups granulated sugar
3 large eggs, at room temperature
1 cup milk
1 1/2 cups pecans
1 cup milk
3 large egg yolks
3/4 cup packed light brown sugar
4 tablespoons unsalted butter
1/4 cup corn syrup
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1 1/2 cups sweetened shredded coconut
8 ounces semisweet chocolate, chopped
1 cup plus 2 tablespoons heavy cream

GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 12 servings

Number Of Ingredients 16



German Chocolate Cake with Butterscotch Frosting image

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add the warm milk and stir until smooth. Set the chocolate aside to cool.
  • Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the flour, baking soda and salt.
  • Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
  • In the mixer bowl, cream the remaining 1 1/2 sticks of butter and the sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.
  • With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with the flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
  • Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool the layers in the pans for about 8 minutes.
  • Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting.
  • For the frosting: Place the butterscotch morsels in a heatproof bowl set over a pan of simmering water or in the top of a double boiler. Stir until melted, then remove from the heat.
  • In an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. Add the butter and confectioner's sugar, and continue mixing. Add the melted butterscotch morsels and the heavy cream and vanilla, and mix until fully combined.
  • To assemble the cake: Place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.

4 ounces sweet dark chocolate
1 cup (2 sticks) butter, room temperature
1/4 cup warm milk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium eggs, separated
2 cups sugar
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken
One 11-ounce bag butterscotch morsels
1 pound cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups confectioner's sugar
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract

GERMAN CHOCOLATE CAKE FROSTING II

German chocolate cake frosting that is cooked on top of the stove and put on warm cake while frosting is warm.

Provided by Carol B

Categories     Desserts     Frostings and Icings     Chocolate

Time 30m

Yield 12

Number Of Ingredients 7



German Chocolate Cake Frosting II image

Steps:

  • In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 23.5 g, Cholesterol 57.3 mg, Fat 18.4 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 129.5 mg, Sugar 21.5 g

1 cup evaporated milk
1 cup white sugar
3 egg yolk, beaten with 1 teaspoon water
½ cup margarine
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut

FROSTING FOR GERMAN CHOCOLATE CAKE

This is a yummy frosting to top a German chocolate cake with. It is a traditional recipe with coconut and walnuts.

Provided by Sierra

Categories     Desserts     Frostings and Icings     Chocolate

Time 30m

Yield 12

Number Of Ingredients 7



Frosting for German Chocolate Cake image

Steps:

  • In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch. Bring to a boil over medium heat. Remove from the heat and stir in the coconut and walnuts. Cool to room temperature before frosting cake.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 22.2 g, Cholesterol 79 mg, Fat 16 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 82.5 mg, Sugar 19.1 g

1 cup half-and-half
½ cup butter
1 cup white sugar
3 egg yolks
1 tablespoon cornstarch
1 cup flaked coconut
½ cup chopped walnuts

GERMAN CHOCOLATE CAKE ICING

I created this icing while searching for a German chocolate icing that did not include evaporated milk or eggs. I find this recipe has more of a caramel flavor that the traditional recipes. Yummy!

Provided by Cindi L

Categories     Desserts     Frostings and Icings     Chocolate

Time 15m

Yield 12

Number Of Ingredients 5



German Chocolate Cake Icing image

Steps:

  • Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes. Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 14.5 g, Cholesterol 21.1 mg, Fat 14.7 g, Fiber 1.5 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 64.9 mg, Sugar 12.9 g

1 cup brown sugar
½ cup milk, or more as needed
½ cup butter
1 cup flaked coconut, or more to taste
¼ cup chopped pecans, or more to taste

GERMAN CHOCOLATE CAKE FROSTING

Make and share this German Chocolate Cake Frosting recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 25m

Yield 2 1/2 cups (one cake's worth)

Number Of Ingredients 7



German Chocolate Cake Frosting image

Steps:

  • In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
  • Add the coconut and pecans, beat until thick enough to spread.

1 cup evaporated milk
1 cup sugar
1 egg yolk (I don't use it but the recipe calls for it)
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups flaked coconut
1 cup chopped pecans

GERMAN CHOCOLATE CAKE FROSTING

With how easy and delicous this recipe is, there is no excuses for anyone to rely on canned German Chocolate frosting anymore. This recipe is tried and true courtesy of my favorite cook...my mom. My husband loves German chocolate cake, and this frosting is what makes it. Once again, I hope you enjoy this as much as we do.

Provided by Johnsdeere

Categories     Dessert

Time 15m

Yield 2 1/2 Cups

Number Of Ingredients 7



German Chocolate Cake Frosting image

Steps:

  • Place everything but nuts and coconut in sauce pan.
  • Cook over medium heat, cook for approximately 12 minutes.
  • Stir in nuts and coconut.
  • Frost cake.

Nutrition Facts : Calories 1346.7, Fat 90.2, SaturatedFat 44.7, Cholesterol 353.4, Sodium 844.9, Carbohydrate 123.7, Fiber 6.6, Sugar 99.9, Protein 20.9

1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter or 1/2 cup margarine
3 egg yolks
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped nuts, typically walnuts or 1 cup pecans, slivered almonds work as well

GERMAN CHOCOLATE CAKE FROSTING

Make it homemade, it's so much better than the can. This is a yummy frosting to top a German chocolate cake or plain chocolate cake. It is a traditional recipe with coconut and walnuts.

Provided by Vseward Chef-V

Categories     Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 7



German Chocolate Cake Frosting image

Steps:

  • In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch.
  • Bring to a boil over medium heat.
  • Remove from the heat and stir in the coconut and walnuts.
  • Cool to room temperature before frosting cake.

Nutrition Facts : Calories 234.5, Fat 16.2, SaturatedFat 8.7, Cholesterol 75, Sodium 80.5, Carbohydrate 21.9, Fiber 0.6, Sugar 19.5, Protein 2.2

1 cup half-and-half
1/2 cup butter
1 cup white sugar
3 egg yolks
1 tablespoon cornstarch
1 cup flaked coconut
1/2 cup chopped walnuts

THROWDOWN'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN-CAJETA FROSTING, CHOCOLATE GANACHE AND COCONUT WHIPPED CREAM

Provided by Bobby Flay

Categories     dessert

Time 4h45m

Yield 1 (9-inch) cake

Number Of Ingredients 36



Throwdown's German Chocolate Cake with Coconut-Pecan-Cajeta Frosting, Chocolate Ganache and Coconut Whipped Cream image

Steps:

  • For the cajeta filling/frosting:
  • Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
  • Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
  • Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
  • For the ganache:
  • Bring the cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
  • For the chocolate cake:
  • Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
  • Whisk together the flour, baking powder, baking soda and salt in a large bowl.
  • Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the flour mixture until combined.
  • Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
  • For the coconut whipped cream:
  • Combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.

2 cups whole milk
1 3/4 cups unsweetened coconut milk (recommended: Mount Thai brand)
1 cup goat's milk
3/4 cup plus 1 tablespoon pure cane sugar
1/4 cup water
1/2 vanilla bean, split and seeds scraped
2 tablespoons light corn syrup
2 tablespoons very cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 teaspoons coconut rum, optional
1 1/4 cups toasted, coarsely chopped pecans
1 1/4 cups sweetened coconut
8 ounces heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
12 tablespoons unsalted butter, at room temperature, plus more for pans
1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)
1 1/2 cups muscavado light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
Cajeta filling, recipe above
Ganache, recipe above
1 1/2 cups cold heavy cream
1/4 cup coconut milk (recommended: Cocoa Lopez)
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract
1/2 cup lightly toasted sweetened coconut

GERMAN CHOCOLATE CAKE FROSTING

Coconut Pecan Frosting for German Chocolate Cake.

Provided by Denise

Categories     Desserts     Frostings and Icings     Chocolate

Time 30m

Yield 12

Number Of Ingredients 7



German Chocolate Cake Frosting image

Steps:

  • In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 25.8 g, Cholesterol 77.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 107.3 mg, Sugar 23.4 g

1 cup evaporated milk
1 cup brown sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 ⅓ cups flaked coconut

GERMAN CHOCOLATE CAKE ICING / FROSTING

I never liked German Chocolate cake until I met my husband and got this recipe from my mother in law. It is soooo good! It's also horribly unhealthy for you but sometimes it's worth it to indulge! I always have to make it for my hubby's birthday and now my dad's birthday as well! As a note, this recipe is for the icing & we just buy a box of mix for the cake. Please note a few things: 1) Be sure to stir the mix every few seconds on the stove to avoid sticking 2) Be sure the mix comes to a strong, rolling boil to provide a smooth texture by reducing those sugar grains 3) This is a caramel type icing and won't adhere to the sides of the cake well 4) I usually premeasure the milk, coconut, & pecans to help things move along quickly. Enjoy!!

Provided by Kit Katchen

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10



German Chocolate Cake Icing / Frosting image

Steps:

  • Bake cake according to package directions. I use 2 round pans to layer it.
  • Cut the butter into pieces & set aside.
  • In a saucepan, stir the flour and sugar over medium heat for 1-2 minutes.
  • Add the butter pieces & pour in the milk. Stir well.
  • Reduce heat to medium low (usually 3 or 4 on my stove) & allow to come to a rolling boil. Remember to stir every few seconds or it will stick!
  • Stir in the coconut & pecans.
  • Mix well & remove from the heat.
  • Allow to cool for only a minute or so before placing on the cake.

Nutrition Facts : Calories 1069.2, Fat 73.9, SaturatedFat 32.6, Cholesterol 132.9, Sodium 776.9, Carbohydrate 102.8, Fiber 8.4, Sugar 74.4, Protein 9.9

1 (18 ounce) box betty crocker German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup butter (not margarine)
1/2 cup milk
1 1/2 cups brown sugar
2 tablespoons flour
2 cups coconut
2 cups chopped pecans

GERMAN CHOCOLATE CAKE FROSTING FOR TRADITIONAL 3 LAYER CAKE

This recipe makes a lot of frosting so that you will have plenty to put between each of the 3 layers of round cake. If you are a lover of this frosting like I am then even if you place them on a large single layer cake you will have enough. In my humble opinion it is the frosting which makes German Chocolate Cake so special. Substitutions don't work for me when it comes to this frosting. Especially NOT those canned versions.

Provided by CarrolJ

Categories     Dessert

Time 30m

Yield 1 large cake, 12 serving(s)

Number Of Ingredients 7



German Chocolate Cake Frosting for Traditional 3 Layer Cake image

Steps:

  • In a medium saucepan place the evaporated milk, sugar, butter, and beaten egg yolks.
  • Cook over medium heat, stirring constantly.
  • When it starts to bubble and get thick, remove from the heat.
  • Add the pecans and coconut and then the vanilla.
  • Spread on cooled cake.
  • Enjoy!

Nutrition Facts : Calories 506.3, Fat 37.2, SaturatedFat 15.7, Cholesterol 108.8, Sodium 191.9, Carbohydrate 41.4, Fiber 4, Sugar 32.9, Protein 6

1 1/2 cups evaporated milk
1 1/2 cups granulated sugar
5 egg yolks (beaten)
3/4 cup butter (not margarine)
2 1/2 cups broken pecans
2 2/3 cups flaked coconut (not shredded)
2 teaspoons vanilla

EASY GERMAN CHOCOLATE CAKE ICING

This is a very quick, easy icing recipe for German chocolate cake. It's the best and quickest. My grandmother passes it to my mom, my mom to me, and me to you. You can substitute walnuts for pecans, if desired.

Provided by BESTHEN

Categories     Desserts     Frostings and Icings     Chocolate

Time 15m

Yield 12

Number Of Ingredients 5



Easy German Chocolate Cake Icing image

Steps:

  • Melt butter in a large saucepan over medium-high heat. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Cook, stirring constantly, until thick and bubbling, about 3 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 29 g, Cholesterol 21.1 mg, Fat 16.7 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 7.2 g, Sodium 83.1 mg, Sugar 26.9 g

½ cup butter
1 ⅓ cups brown sugar
1 cup flaked coconut
1 cup chopped pecans
½ cup milk

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GERMAN CHOCOLATE CAKE FROSTING EVAPORATED MILK …
German Chocolate Cookies The Recipe Critic. brown sugar, semi sweet chocolate chips, egg yolk, large eggs and 14 more. German Chocolate Brownies! Sweet Tea and Cornbread. evaporated milk, vanilla, sugar, flaked …
From yummly.com
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GERMAN CHOCOLATE CAKE WITH BUTTERCREAM FROSTING - CREATIVE …
To Make the Cake: Heat oven to 350°F. Cover bottoms of 3 (9-inch) round pans with parchment; butter sides of pans and parchment and dust with cocoa. Warm chocolate and …
From creative-culinary.com


GERMAN CHOCOLATE CAKE RECIPE - ALI LARTER | FOOD & WINE
Toast the pecans on a rimmed baking sheet until golden, 8 to 10 minutes. Let cool slightly, then coarsely chop. In a large saucepan, combine the butter, condensed milk and brown sugar and …
From foodandwine.com


GERMAN CHOCOLATE CAKE {WITH CAKE MIX} - CAKEWHIZ
German Chocolate Cake (With Cake Mix) Prep Time: 10 mins. Cook Time: 40 mins. Decorating time/Assembly: 20 mins. Total Time: 1 hr 10 mins. Easy German chocolate …
From cakewhiz.com


GERMAN CHOCOLATE CAKE FROSTING - COOKSOOK
The name German chocolate cake is not actually from German. The name may be a little deceiving. This cake is actually named after the sweet ‘German chocolate’ blend which is …
From cooksook.com


EASY GERMAN CHOCOLATE CAKE WITH HOMEMADE FROSTING
Once you put the cake in oven, make the homemade frosting: Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Cook for a full 12 …
From thegratefulgirlcooks.com


GERMAN CHOCOLATE BUNDT CAKE RECIPE USING CAKE MIX REFERENCES
It turned out very moist and delicious. Nutella, german chocolate cake mix, milk, vanilla, nutella, chocolate frosting and 6 more red velvet cupcakes with cream cheese filling …
From davidahrens.us


GERMAN CHOCOLATE CAKE FROSTING RECIPE - BAKER RECIPES®
1 c Evaporated milk 1 c Sugar 3 Egg yolks 1/2 c Butter 1 c Pecan pieces 1 1/3 c Coconut 1 ts Vanilla. Cook milk, sugar, egg yolks, butter and vanilla over medium heat. Stir …
From bakerrecipes.com


THE MOST AMAZING GERMAN CHOCOLATE CAKE
Cake. Preheat oven to 350 degrees. Butter two 9-inch cake rounds and line the bottom with parchment paper. In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, …
From thestayathomechef.com


GERMAN CHOCOLATE CAKE WITH A CREAM CHEESE FROSTING
Make the frosting by beating the softened cream cheese and condensed milk until smooth (1 minute.) Beat in the Cool Whip and mix well. Assemble the cake. Trim off the …
From alyonascooking.com


GERMAN CHOCOLATE CAKE WITH COCONUT PECAN FROSTING | LIL' LUNA
Preheat oven to 350°. Spray two 9" round cake pans with non-stick spray. Place a piece of parchment paper in the bottom of each pan. Spray parchment. Whisk together flour, …
From lilluna.com


GERMAN CHOCOLATE CAKE RECIPE - THE SPRUCE EATS
Place the pan over medium heat. Cook, stirring constantly until the butter melts and the mixture thickens, about 12 to 15 minutes, Remove the pan from the heat and add the …
From thespruceeats.com


MAMAW’S FAMOUS GERMAN CHOCOLATE CAKE & FROSTING
Bake the Cakes. Add sour cream, chocolate pudding, 8 eggs, water and canola oil to 2 boxes of German Chocolate Cake mix. Mix all the ingredients just until blended, then on …
From southerndiscourse.com


KETO GERMAN CHOCOLATE CAKE (SO RICH & MOIST!) | WHOLESOME YUM
Line 3 9-inch cake pans with parchment paper and grease the inner sides. In a medium bowl in the microwave, or a double boiler on the stove, melt the chocolate chips. Set …
From wholesomeyum.com


WHAT KIND OF FROSTING FOR GERMAN CHOCOLATE CAKE?
Preheat the oven to 350F. Butter two 8 inch x 2 inch round cake pans. Line with parchment paper, then butter and flour the pans. In a medium mixing bowl, combine all of the …
From cheesecakecaffe.com


GERMAN CHOCOLATE CAKE - TASTES BETTER FROM SCRATCH
For the Cake: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. …
From tastesbetterfromscratch.com


GERMAN CHOCOLATE FROSTING - FROM MICHIGAN TO THE TABLE
Finally add the vanilla and continue to stir. Bring the frosting back up to 195° Fahrenheit making sure to stir constantly. Stage 1 is when coconut, pecan pieces and vanilla …
From frommichigantothetable.com


AIP FROSTING FOR GERMAN “CHOCOLATE” CUPCAKES - FOOD COURAGE
If you’re needing a relatively simple AIP frosting recipe for german “chocolate” cupcakes or cake, this is it! If you’re wanting a super easy way to make cupcakes or cake, Eat …
From foodcourage.com


GERMAN CHOCOLATE CAKE FROSTING RECIPE - BAKER RECIPES®
1 ts Vanilla. Cook milk, sugar, egg yolks, butter and vanilla over medium heat. Stir. constantly until thick. Add 1-1/3 cup coconut and 1 cup chopped. pecans. Beat until thick to …
From bakerrecipes.com


WHAT IS GERMAN CHOCOLATE CAKE FROSTING? - COFFEE HOUSE AND …
Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over …
From cheesecakecaffe.com


GERMAN CHOCOLATE CAKE ICING - THESE OLD COOKBOOKS
Instructions. In a medium saucepan over medium heat, bring evaporated milk, sugar, egg yolks and margarine to a boil. Cook, stirring constantly until the icing thickens and …
From theseoldcookbooks.com


GERMAN CHOCOLATE FROSTING RECIPE - RECIPETIPS.COM
20 mins. READY IN. 45 mins. Combine evaporated milk, sugar, egg yokes, and shortening in a saucepan. Over medium heat, bring the mixture to a full boil. Stir while cooking. After mixture …
From recipetips.com


AWESOME RECIPE GERMAN CHOCOLATE CAKE FROSTING SWEETENED …
Step 1. Place the butter, egg yolks, and condensed milk in a medium-sized saucepan set over medium heat. Step 2. Simmer for 10 minutes while constantly stirring until bubbles start to …
From cakedecorist.com


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