OLD SCHOOL GERMAN CHOCOLATE CAKE
2 all-purpose flour, plus more for the pans
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces German's Sweet Chocolate, chopped into 1/2-inch pieces
1/2 cup boiling water
2 cups sugar
1 cup (2 sticks) unsalted butter (see note), plus more for the pans
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Coconut and Pecan Filling
1 (12-ounce) can evaporated milk (about 1 1/2 cups)
1 1/2 cups sugar
4 large egg yolks, slightly beaten
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/3 cups unsweetened flaked coconut (about 7 ounces
1 1/2 cups chopped toasted pecans
Instructions
To make the cake: Place a rack in the center of the oven, and heat the oven to 350 degrees. Lightly grease and flour three 9-inch cake pans, and shake out the excess flour.
In a large bowl, sift together the flour, baking soda and salt. In a small bowl, cover the chocolate with the boiling water. Stir to melt the chocolate.
In a second large bowl, cream together the sugar and butter using an electric mixer on medium spead. Continue to beat until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and buttermilk to the batter, blending on low speed, and beginning and ending with the flour mixture. Fold in the melted chocolate.
In a third large bowl, beat the egg white with clean beaters on high speed until almost-stiff peaks form, about 4 minutes. Fold the egg whites into the batter. Divide the batter between the three reserved pans.
Bake the cakes until they spring back with lightly pressed in the center, 28 to 32 minutes.
Let the cakes cool in the pans for 15 minutes. Run a knife around the edges of the pans, and gently shake to loosen the cakes. Invert the cakes once and then again onto the racks to cool completely right-side up, about 45 minutes.
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To make the filling: In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter, vanilla and salt. Place over medium heat and cook, stirring constantly, until the mixture thickens and is caramel in color, about 15 minutes. Remove from the heat and stir in the coconut and pecans. Let the mixture cool until it is thick enough to spread. (You can refrigerate the filling while the cake layers cool. Or to speed the process along, you can make the filling before you bake the cake.)
To assemble, place one cake layer on a serving plate and cover with 1 cup of filling, spreading it to the edges. Top with the second layer and repeat. Top with the third layer, and pile the remaining filling on top, leaving the sides bare. Refrigerate for 1 hour before serving.
How to make Coconut Pecan frosting (Eggless)
Charlie Andrews demonstrates on how to make his delicious Coconut Pecan frosting for German Chocolate Cake! Unlike all those other frostings that calls for eggs to be added. This recipe uses no eggs, and you can make this frosting and decorate your cake within 1 to 2 hours. No need to store overnight in the fridge and no need to wait until next year to frost your cake. Once you make this recipe, you can decorate your cake within 1 to 2 hours.
Coconut Pecan Frosting (Eggless) recipe link
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Earthquake Cake - Swirls of Cream Cheese & Coconut - Mama's Southern Recipes
Earthquake Cake - Easy German Chocolate Cake - Mama's Southern Recipes - Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Earthquake Cake taste like mama made it? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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EARTHQUAKE CAKE (recipe is in our Vol. 4 Cookbook)
1 GERMAN CHOCOLATE CAKE MIX (PREPARE BATTER AS PER BOX DIRECTIONS)
1 STICK BUTTER (ROOM TEMPERATURE)
1-8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
2 CUPS POWDERED SUGAR
1 1/2 CUPS FLAKED COCONUT
1 CUP CHOPPED PECANS
Preheat oven to 350 degrees. Prepare cake mix and set batter aside.
Combine butter, cream cheese, and sugar. Blend with an electric mixer until creamy.
Spray a 13x9x2” cake pan well with baking spray (or grease and flour). Sprinkle coconut evenly
across bottom of pan. Next,sprinkle nuts evenly over coconut. Pour cake batter over coconut and pecans. Drop cream cheese mixture over top of batter, using a tablespoon, in dollops evenly across top. Take your spatula and carefully run it through top of cake to marble cream cheese in a little. (NOT TOO MUCH or it will not make craters while baking)
Bake at 350 degrees for 1 hour. Take out and enjoy hot or cool
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HEIRLOOM RECIPE Pound Cake
Moist, tender Pound Cake is a cannot-miss favorite that is easy with these quick tips and tricks from the Betty Crocker Cookbook.
MY Old Fashioned German Chocolate Cake Recipe - STEP BY STEP | Cooking With Carolyn
How to Make My Old Fashioned German Chocolate Cake Recipe Step By Step
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How to Make German Chocolate Cake
A decadent German Chocolate Cake Recipe, made with an extra moist and fudgy chocolate cake, a rich caramel/coconut frosting, and iced with a sweet and simple chocolate frosting.
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Full Printable Recipe:
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Chocolate Cake
1 3/4 cup all-purpose flour 215g
1 cup light brown sugar, firmly packed 200g
1 cup sugar 200g
3/4 cup natural cocoa powder 75g
1 ½ teaspoons instant coffee
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup canola or vegetable oil 120ml
1/2 cup unsalted butter melted (113g)
2 large eggs room temperature preferred
1 large egg yolk room temperature preferred
1 1/2 teaspoons vanilla extract
1 cup buttermilk¹
1/2 cup very hot or boiling water 120ml
Coconut Caramel Filling
4 large egg yolks
1 cup evaporated milk 236ml
8 Tablespoons unsalted butter cut into 8 pieces
1/2 cup granulated sugar 100g
1/2 cup light brown sugar firmly packed (100g)
¼ teaspoon salt
1 teaspoon vanilla extract
1 cups chopped pecans preferably toasted, 125g
2 cups sweetened shredded coconut 160g
Chocolate Frosting²
1 cup salted butter softened (226g)
3 1/2 cups powdered sugar 440g
½ cup natural cocoa powder 50g
1 teaspoon vanilla extract
2 Tablespoons evaporated milk³
Instructions
00:00 Introduction
Chocolate Cake
01:02 Preheat oven to 350F (175C) and prepare two 9 round cake pans by lightly greasing and flouring. I also recommend lining the bottom of each pan with a round of parchment paper. Set aside.
01:07 Combine flour, sugars, cocoa powder, instant coffee, baking soda, and salt in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to stir until well-combined.
01:58 Add oil and melted butter and stir well (mixture will be very thick), then stir in eggs, egg yolk, and vanilla extract.
03:11 Gradually add buttermilk, stirring until completely combined.
03:26 Slowly add hot water (be careful not to splash yourself!), stirring until ingredients are well-combined. Pause occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
04:22 Evenly divide batter into prepared pans. Transfer to oven and bake on 350F (175C) for 25-30 minutes and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool for 15 minutes before inverting onto cooling rack to cool completely before filling and frosting.
Coconut Caramel Filling
05:37 Once your cake is in the oven, begin preparing your coconut/caramel German Chocolate Cake Filling. In a medium-sized saucepan, combine egg yolks and evaporated milk and whisk until eggs are lightly beaten.
06:23 Add butter, sugars, and salt and place saucepan over medium/low heat. Stir frequently until mixture is a light golden brown and thickened (about 10 minutes). Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.
08:27 Allow to cool before spreading over cake.
Chocolate Frosting
09:35 In the bowl of a stand mixer OR in a large bowl using an electric mixer, beat butter until creamy. Gradually add powdered sugar and cocoa powder until completely combined. Stir in vanilla extract and milk.
Assembly:
11:17 Once your cake layers have cooled and your coconut/caramel filling is no longer warm to the touch, you can assemble your German Chocolate Cake!
11:31 Place one cake round on serving tray or cake platter. Use your chocolate frosting to spread or pipe a border around the edge of the cake. Fill the border with half of your coconut/caramel filling.
12:20 Top with second cake round. Frost top and sides of entire cake with remaining chocolate frosting.
13:02 Top off cake with remaining half of coconut/caramel frosting.
13:15 Slice, serve, and enjoy!
Notes
¹If you don’t have buttermilk on hand, please see my easy buttermilk substitute.²This makes enough to lightly but entirely cover the cake without much left over for decorations. Since this is such a rich cake, this amount of frosting will be sufficient for most people. However, if you intend to decorate, please increase the frosting recipe by 50%.³I recommend evaporated milk because you will likely have some over from your coconut filling if you purchased a 12 oz can. However, regular milk will work just as well!
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