German Chocolate Cake Frosting For Traditional 3 Layer Cake Recipes

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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

DELICIOUS 3 LAYER GERMAN CHOCOLATE CAKE

This was my favorite dessert when I was a child, my mom's specialty. I requested it every year for my birthday. The Coconut Butter Pecan Frosting is to die for! You can't get that kind of flavor out of a can! =)

Provided by Family Favorites

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 18



Delicious 3 Layer German Chocolate Cake image

Steps:

  • 1. CAKE- Preheat oven to 350 degrees. Grease and flour three 9" round cake pans.
  • 2. Stir together cocoa and water in small bowl until smooth. Set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • 3. Whisk together flour, baking soda and salt. Add to butter mixture alternately with chocolate mixture and buttermilk beating only until blended, no more. Pour batter into prepared pans.
  • 4. Bake 25-30 minutes or until top springs back when lightly touched. Cool for 5 minutes then remove from pans to wire racks. Cool completely.
  • 5. COCONUT BUTTER PECAN FROSTING- Stir together sweetened condensed milk, beaten egg yolks and butter in medium saucepan. Cook gently over low heat stirring constantly, until mixture has thickened and is bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temp. Frosting yield is about 2 2/3 cups.
  • 6. Spread frosting between layers and top only. (Trim inner layers of cake tops with bread knife if cake domes, leaving top layer domed, or as desired.)

GERMAN CHOCOLATE CAKE-
1/2 tsp. salt
2 1/4 cups sugar
1/4 cup cocoa (i like hershey's)
1 cup buttermilk
1 tsp. vanilla
1 tsp. baking soda
2 cups flour
4 eggs
1 cup plus 3 tb. butter, softened
1/2 cup boiling water
COCONUT BUTTER PECAN FROSTING-
1 14 oz. *sweetened* condensed milk, not evaporated milk
3 egg yolks, slightly beaten
1/2 cup butter
1 tsp. vanilla
1 1/3 cups sweetened coconut
1 cup chopped pecans

GERMAN CHOCOLATE LAYER CAKE

Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don't have to take our word for it! More than one reviewers has declared this to be the "best German chocolate cake ever" and we can't argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you'll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 10



German Chocolate Layer Cake image

Steps:

  • Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
  • In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
  • Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
  • With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
  • In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 582, Carbohydrate 60 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 427 mg

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 cups sugar
3/4 cup butter
1 can (12 oz) evaporated milk
4 egg yolks
1 package (7 oz) flaked coconut (2 2/3 cups)
2 cups chopped pecans
3 teaspoons vanilla
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)

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

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 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

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

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

According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. -Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 21



German Chocolate Cake image

Steps:

  • Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. , Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites., Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.

Nutrition Facts : Calories 910 calories, Fat 53g fat (28g saturated fat), Cholesterol 237mg cholesterol, Sodium 511mg sodium, Carbohydrate 103g carbohydrate (76g sugars, Fiber 4g fiber), Protein 11g protein.

4 ounces German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
4 large eggs, separated, room temperature
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1-1/2 cups sugar
1-1/2 cups evaporated milk
3/4 cup butter
5 large egg yolks, room temperature, beaten
2 cups sweetened shredded coconut
1-1/2 cups chopped pecans
1-1/2 teaspoons vanilla extract
ICING:
1 teaspoon shortening
2 ounces semisweet chocolate

GERMAN CHOCOLATE BARS

These mouthwatering bars taste just like German chocolate cake! A great change of pace from the standard brownie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 48

Number Of Ingredients 5



German Chocolate Bars image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan.
  • In medium bowl, mix butter and cake mix with fork until crumbly; reserve 1 cup. Press remaining mixture in bottom of pan.
  • Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into reserved cake mixture. Drop by teaspoonfuls onto frosting layer.
  • Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool 10 minutes. Carefully loosen edges of bars with knife. Cool completely. Refrigerate until firm. For bars, cut into 8 rows by 6 rows. Store loosely covered.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 40 mg, Sugar 7 g, TransFat 0 g

2/3 cup butter or margarine, softened
1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1 cup semisweet chocolate chips
1 container Betty Crocker™ Rich & Creamy coconut pecan frosting
3 tablespoons milk

GERMAN CHOCOLATE CAKE III

A spectacular German Chocolate cake made from scratch, using cake flour.

Provided by Dean

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Time 1h

Yield 12

Number Of Ingredients 20



German Chocolate Cake III image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
  • In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • 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. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
  • To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
  • Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Nutrition Facts : Calories 735.4 calories, Carbohydrate 88.3 g, Cholesterol 187.4 mg, Fat 40.6 g, Fiber 2.9 g, Protein 9.1 g, SaturatedFat 21.7 g, Sodium 457.9 mg, Sugar 62.7 g

½ cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 ½ cups cake flour
1 teaspoon baking soda
½ teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
½ cup butter
3 egg yolks, beaten
1 ⅓ cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
½ teaspoon shortening
1 (1 ounce) square semisweet chocolate

GERMAN CHOCOLATE CAKE

We know you're Betty, you know you're Betty, now show it to the world with this amazing homemade German chocolate cake. There's no cake more special, with its signature coconut-pecan filling and topping. This classic from-scratch German chocolate cake recipe is the best way to bring all the flavor to the table in just 30 minutes and gives you all the Betty bragging rights you could ever ask for. Pick a day, grab the ingredients and start making amazing in your kitchen, like we know you can.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 18



German Chocolate Cake image

Steps:

  • Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
  • Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
  • Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
  • On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
  • Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
  • Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
  • Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
  • In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
  • Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.

Nutrition Facts : Calories 730, Carbohydrate 83 g, Cholesterol 190 mg, Fat 6, Fiber 2 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 62 g, TransFat 1 g

Cooking spray to grease pans
4 oz sweet baking chocolate
1/2 cup water
2 1/4 cups Gold Medal™ all-purpose flour or 2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter (2 sticks), room temperature
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
3 egg yolks
1 cup granulated sugar or packed brown sugar
1/2 cup butter (1 stick)
1 cup evaporated milk (from 12-oz can)
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

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GERMAN CHOCOLATE CAKE FROSTING - LIVE WELL BAKE OFTEN
Web Apr 12, 2023 Instructions. Add the granulated sugar, evaporated milk, and egg yolks to a large saucepan and whisk until fully combined. Slice the butter into tablespoon-sized …
From livewellbakeoften.com


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