I have made it for years but couldnt find my recipe and its not on the germans chocolate package anymore. Your baking soda could have been expired and no longer active or if you didnt whip your egg whites until they formed stiff peaks and gently fold them in. I am so excited to use this recipe for my brothers birthday . I make 1 1/2 batches of the frosting and I dont frost the sides. Save my name, email, and website in this browser for the next time I comment. Heat ingredients in saucepan until smooth- This includes butter, brown sugar, evaporated milk. Cook it over medium heat, stirring constantly until the mixture thickened. If this is the case, use a tablespoon or two of powdered sugar as a thickening agent to chill the frosting in the fridge to see if it can come together. If you mix them with the mixer, youll deflate them, and you want them to remain fluffy. The chocolate buttercream recipe was more than enough for the top, but if you want to frost the top AND sides of the cake, use the ratios from this marble cake. If you make this recipe, please rate it and leave a comment on how it turned out. Variations may occur for various reasons, including product availability and food preparation. This is the recipe that I have been wanting. Pour the mixture back into the pot and return it to the stovetop. Preheat oven to 350F (176C). The frosting recipe is meant to frost the top and in between the layers of the cake. I definitely misinterpreted your answer, start checking at 20 but it should take longer. The cake and frosting hold up well at room temperature. Beat the egg whites until they are stiff, then just gently fold them back in. Cook, stirring constantly, at a low boil until mixture turns a light caramel color and thickens, about 10 minutes. Candy Cane Cookies aka Peppermint Chocolate Chip, Coconut Pecan Frosting aka German Chocolate Frosting, Easy Watermelon Sticks (With How to Video). Its name after Mr. German. Forget the cake, Im eating this German Chocolate Frosting on a graham cracker, over my ice cream, on a spoon or maybe just right off my finger. Happy baking! It should still taste fine and the texture should still be smooth so go ahead and stir in the pecans and coconut. Split Your Wedding Cake For An Extra Special Ceremony! This probably is the recipe your mom and grandmother used. The company named it Baker's German's Sweet Chocolate in his honor. I want to make a mix of cupcakes and toppings and know I wont use all of this recipe. Cake Size Choose an option 5-Inch Mini 7-Inch Medium 9-Inch Signature The 12 minute rule worked perfectly! Pour evaporated milk, sugar, egg yolks, and margarine into a medium-sized saucepan. Once the mixture is noticeably thicker and golden brown in color, remove it from the heat and stir in vanilla extract and salt. When the mixture has begun to boil and thicken, vigorously whisk it over medium heat. Cook over medium heat until the liquid thickens enough to coat the back of a spoon. I only had about 3/4 C of evaporated milk so I supplemented whole milk to reach the one cup. Hi Debbie, Im so glad it was a hit. In a large bowl, cream your butter and sugar together until light, about 4 minutes. Aside from the cakes sweet and delicious flavor, the icing is also unique and delicious. Put in the fridge to make it last longer, but it's also fine at room temperature. It's what differentiates this nutty coconut confection of a cake from your standard chocolate cake recipe. Now, Im not afraid to admit that I used a boxed German Chocolate Cake. It can be used to make a decadent dessert, such as brownies, fudge, cheesecake, or chocolate cookies, by combining it with other ingredients. Beat in vanilla. Thank you for sharing this authentic recipe. After cooling, it is best to spread it out for 30-60 minutes. Set aside. It's perfect for a traditional German chocolate cake. It sets me into a state of panic when this happens. Gently fold them in with a spatula. Well, for one, the ingredients are simple and no extra preservatives! Run a sharp knife around the inside edges of each cake pan. If so, for how long? You can use more heating time or vigorously whisk the frosting after adding evaporated milk to dissolve the sugar in it. I would appreciate any tips on how make the cake ahead of time and have it readyfor a New Years Eve birthday. Such a fun cake to make!! Your email address will not be published. This is the closest recipe I have found to the original Bakers German chocolate cake recipe that was inside of the German chocolate bar, the only difference is it used sifted all purpose flour and 2 sticks of butter in the icing and that extra 1/2 stick of butter does make for a tastier frosting for sure, soooooo good. Uses a technique that guarantees success! Required fields are marked *. Even though my two 8 cake pans couldnt handle all the batter and they ran over in my oven, there was enough cake left to get a good taste. My daughter and I agreed this is the best frosting we've ever tasted. STEP 2: Spread chocolate buttercream frosting around the sides of the cake. Sticks is a measurement you only find in the US, and I ended up second guessing myself and triple checking when trying to do 1.5 times the frosting with European butter that comes in a 8oz block. Please see our FAQ page for many answers to common questions. The egg yolks are the thickener in German Chocolate Frosting, also adding a great deal of richness to the recipe. Mix together and stir in boiling water. Let cool slightly, then finely chop. Store in an airtight container until ready to serve. This will cook the eggs without scrambling them. Combine butter, milk, and sugar in a saucepan and stir occasionally until melted. Thank you for this easy recipe. Put in the fridge to make it last longer, but it's also fine at room temperature. Cake Perfection, a cookbook written by the DIY Queen, contains hundreds of cake recipes. Using the whisk attachment, mix the egg whites on high speed for a couple of minutes until they form stiff peaks. Simply flavoring one teaspoon of vanilla extract will make any flavor much more aromatic. Thinking 2 9 by 2 layers and 2 4.5 by 2 layers on top. Not just for cake, this rich, nutty German Chocolate Cake Frosting is loaded with coconut, pecans, and caramel notes with a balanced sweetness that has so many uses it deserves it's own post! If you have trouble getting the proper thickness with your frosting, you should make it several hours before the cake. Hi Mercy, Sorry your cake turned out dry. Do we stir the chocolate into the water you melted it into? Remove the cakes from the oven and set on a wire rack. Why this took several hours because we read and reread your instructions over and over so that we wouldnt mess it up was also part of the fun! If the frosting contains dairy products, eggs, or other perishable items, it should be refrigerated. Its easier to separate cold eggs. You might be surprised to learn it's a little more custard than it is frosting, and although custard can be a great big scary word in the world of baking, it's really not a difficult thing to make. This name is derived from an English chocolate maker who founded it in the United States. Repeat this process once more, and consider your egg yolks tempered! Believe it or not, making this coconut pecan frosting at home is incredibly easy. It has nothing to do with the country. Should I add more sugar? Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes. Yes, it can serve 12 people. If you double the recipe, it takes 3 to 4 minutes longer. When this cake recipe first came out, microwaves were not a common appliance. German Chocolate Frosting is all things buttery and sweet, with the perfect amount of pecans and coconut to round out the flavor and texture! This should take about 5 minutes, and you'll want to make sure to stir constantly so that the egg yolks don't become scrambled eggs. I made the frosting and put in the fridge overnight. This rich, tender German chocolate cake is studded with a delectable coconut pecan frosting that is completely addictive and delicious. Heat the granulated sugar, brown sugar, evaporated milk, butter, and egg yolks in a medium saucepan over medium heat, stirring constantly, until thick and golden brown, about 5 minutes. My batch is currently cooling right now but I tasted a tablespoon of it straight out of the pot warm and it is SOOO GOOD!! I decorated it naked cake style. Chop up your pecans while your oven preheats to 350 degrees. Preheat oven to 350 degrees. Gently fold in the beaten egg whites with a spatula. The best way to avoid a curdled batter is to let all of your ingredients come to room temperature first. Tempering eggs keeps them from scrambling in hot liquids. Hi Sherri, I dont suggest making this in a 9 x 13 pan. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. The first thing you'll do to kick off your German chocolate frosting is combine room temperature unsalted butter, evaporated milk, and sugar in a large saucepan over medium heat. 6. It all started in 1852 when American baker Samuel German (who worked for Bakers Chocolate Company) created a type of dark baking chocolate that was sweeter than the average semi-sweet baking chocolate. Some people add a large amount of chocolate chips. Carrying on the family traditions, I make this cake (the original recipe only) both in three layer cake form or in cupcakes. It is too die for, Hi Mark, So glad it turned out great. These syrups are infused with flavor and are intended for use as coffee drinks. I love seeing that coconut pecan filling peeking out! Lets discuss all 3 so you feel prepared and confident when you try it. Im not sure where youre seeing the 20 minutes. We only doubled by half and wished we had more for in between the layers because it would look even prettier and because this icing tastes Ah-mazing! You can also use half-and-half. All my family could say was Wow! This was the best chocolate cake I have ever had. To avoid scrambling the eggs, make sure you cook on medium heat and constantly whisk the mixture. Most recipes include bake time in the step by step instructions, so Ive never gone by the time estimates at the top of any recipe. Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. While it is easy enough to pick up a premade container of frosting from the store, using this homemade German chocolate cake frosting recipe to make your own at home is approximately 1 million times better! Add the salt and baking soda and sift again. Your favorite cake covered with a smooth ombre finish in various shades of St. Patrick's Day green. I must admit I use ALL the tips to ensure it turns out perfect, Your email address will not be published. Are you spooning the flour into a measuring cup and leveling? Beat the eggs with a whisk really well and set aside. I followed the recipe on the box. This takes about 12 minutes for a single batch, and 3 to 4 minutes longer if you make 1 1/2 batches. Hi James, Yes, you need to place the water in a measuring cup and heat it in a microwave until its very hot, but not boiling. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Thanks for stopping by! A toothpick came out clean at 20, but theyre definitely not right. Microwave on high for 15 seconds at a time, stirring after each heating interval, until the chocolate is melted. Remove from heat and cool slightly. Preheat the oven to 350 degrees, grease and flour three 82 inch round pans. Add the butter. Ive been baking from scratch many years and I specialize in cupcakes. MIX THE BATTER: Melt the chocolate bar in some hot water until it melts. Add the melted chocolate and vanilla and mix until they are fully incorporated. Once the mixture is melted and warmed through, you'll begin tempering your eggs. This usually takes about 12 minutes. Bakers Germans Sweet Chocolate, a chocolate brand in his honor, is named after him. Its still unapologetically decadent and indulgent, but it starts with my favorite super-moist darker chocolate cake. Cook, stirring constantly until the icing thickens and turns a light brown color, approximately 12 minutes. Im assuming youre using the baking as listed in the recipe and not chocolate chips. The homemade frosting is made on the stove-top and is truly the "icing" on the cake. Finding The Perfect Cake For 100 Guests: Understanding The Cost And Factors Involved, How To Calculate The Amount Of Candy Melts For A Dozen Cake Pops. Step 1. Cool in pans for ten minutes, then remove from pans and cool completely on a wire rack. Remove from heat and stir in coconut and pecans. If it is too runny, you can add more powdered sugar to thicken it up. Good Morning, Yes, bring the water to a boil, then break up the chocolate bar into the water. Allow to cool completely in the pan. For this recipe, you will need four egg yolks. I have been looking for this exact recipe for years.Although I made it every year, I had to rely on my 76 yr old memory , I was more than happy when i found this. However, in the instructions, it states to bake until a toothpick comes out clean. Add the sour cream and vanilla extract and mix until well combined. Cover leftover caketightly and store in the refrigerator for 5 days. Will the cake dry out if the sides arent frosted? Let cool to room temperature before spreading on cake. With its old-fashioned flavor and long shelf life, Grannys German Chocolate Cake Icing is a recipe that has stood the test of time. Remember the difference between dutch-process vs. natural cocoa powder? Thanks for pointing that out, well update the recipe with that note. Notes About Easy German Chocolate Cake Frosting: This coconut pecan frosting is made on the stove-top. This recipe is no longer on the chocolate box. AND, a 1015 is too big ? Also, please list the butter measurements in cups instead of sticks! There are numerous variations to this recipe, which is a classic. Pour the hot egg mixture back into the pot and return to the stove. If that doesnt work, you can try adding a bit of milk or cream to the frosting and whisking it again. The frosting will continue to thicken as it cools. 7. There is no definitive answer to this question as it depends on the ingredients used in the frosting. Cream together the butter and sugar in a large mixing bowl. This coconut-pecan icing begins with toasted pecans. I wish you had listed the bake time in the recipe steps! For the Cake: Preheat oven to 350F. How to Make German Chocolate Cake: 1. This recipe is a keeper! When I make cupcakes with this recipe it literally shrinks in the liner and most pull fully away from the liners. This is the authentic recipe from the back of the Bakers chocolate baking bar wrapper from years ago. The cake wont taste like coffee, I promise, but the chocolate flavor will certainly be deep and divine! Whisk the eggs until they are well beaten. . The filling and frosting for a German Chocolate Cake are made up of egg yolks, sugar, evaporated milk, and butter, in addition to filling and frosting. Doubled the frosting and they turned out just right. I made this for my Brothers birthday and he loved it. Im making a cakes for my grandsons birthday. I like the look of not icing the sides. Substitute butter for margarine, if desired. They often lump all time spent cooking, so it might be bake time AND stovetop time. All ovens vary. I prefer a 4 cup measuring cup. Learn how your comment data is processed. My cakes came out flat! The third cake layer should be frosted and the remaining frosting piped over the top (sides of the cake are not frosted). If you want to frost the sides, simply make 1 1/2 batches or even double the recipe. How many will this cake serve? Also, I dont understand why people make it a sheet cake. Thanks for the recipe. Spread the batter evenly into the prepared cake pans. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! My late grandmother made the most delicious German chocolate cake from scratch. Its as simple as spending a few minutes in front of your stove and melting some ingredients together in a pot. There are a variety of factors that can contribute to a cake falling out. 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