Post by Loupy on Jun 11, 2016 13:42:59 GMT -7
BEST EVER GERMAN CHOCOLATE CAKE
By: Sandra @ www.adashofsanity.com
Today’s recipe is a tribute to my Grandpa, who passed away at the age of 80. My Grandpa was one of my biggest cheerleaders, and I honestly can’t think of a time he didn’t praise what I was doing. He especially loved my baking. He had a few favorites – really anything I made – but he would often call and offer to pay me to make biscotti, and on his last few birthdays, I would make him his favorite: German Chocolate Cake.
Rich, moist chocolate cake with smooth and creamy caramel like pecan and coconut frosting. There are many great memories I will cherish, and every time I go to make my biscotti, cookies, and German chocolate cake, and grandpa will be next to me, asking for a bite or offering me 5 bucks for a slice. Oh how I will miss him.
Grandpa’s review: “This is the best damn cake I have ever had!”
Prep Time: 15 minutes
Cook Time: PT30-35Min
Total Time: PT45-55Min
Yield: 12 slices
Ingredients
Chocolate Cake
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil*
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
German Chocolate Frosting
1 cup evaporated milk
1 cup white granulated sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut
1 tablespoon of cornstarch
Directions:
Cake:
Pre-heat oven to 350º F.
Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with flour.
I like to do 3 8x8 pans, and just make a 2 layer, cake but set aside the 3rd cake for the kids that don’t like the German chocolate frosting or for my sisters who have nut allergies.
This is also great in a 9x13.
In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt.
Stir until well combined.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed.
Reduce the speed to low and add boiling water to the cake batter a little bit at a time.
Once the water is all mixed in, beat on high for about 1 minute.
Evenly distribute cake batter between the three 8x8 pans (or two 9x9) prepared cake pans.
Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
Frost cake with frosting.
German Chocolate Frosting:
In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, butter and vanilla.
Cook over low-medium heat until it reaches a slow boil.
Stirring constantly until thick, about 12 minutes from when it starts to slowly boil.
Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools.
Let cool 1 hour then spread on cooled cake.
To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve.
Note if you are layering the cake, I always double the recipe above and have a little extra frosting for later. If you are doing a 9x13 a single recipe should be sufficient.
*Loupy's note: I would use coconut oil here since there is coconut in the frosting.
By: Sandra @ www.adashofsanity.com
Today’s recipe is a tribute to my Grandpa, who passed away at the age of 80. My Grandpa was one of my biggest cheerleaders, and I honestly can’t think of a time he didn’t praise what I was doing. He especially loved my baking. He had a few favorites – really anything I made – but he would often call and offer to pay me to make biscotti, and on his last few birthdays, I would make him his favorite: German Chocolate Cake.
Rich, moist chocolate cake with smooth and creamy caramel like pecan and coconut frosting. There are many great memories I will cherish, and every time I go to make my biscotti, cookies, and German chocolate cake, and grandpa will be next to me, asking for a bite or offering me 5 bucks for a slice. Oh how I will miss him.
Grandpa’s review: “This is the best damn cake I have ever had!”
Prep Time: 15 minutes
Cook Time: PT30-35Min
Total Time: PT45-55Min
Yield: 12 slices
Ingredients
Chocolate Cake
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil*
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
German Chocolate Frosting
1 cup evaporated milk
1 cup white granulated sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut
1 tablespoon of cornstarch
Directions:
Cake:
Pre-heat oven to 350º F.
Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with flour.
I like to do 3 8x8 pans, and just make a 2 layer, cake but set aside the 3rd cake for the kids that don’t like the German chocolate frosting or for my sisters who have nut allergies.
This is also great in a 9x13.
In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt.
Stir until well combined.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed.
Reduce the speed to low and add boiling water to the cake batter a little bit at a time.
Once the water is all mixed in, beat on high for about 1 minute.
Evenly distribute cake batter between the three 8x8 pans (or two 9x9) prepared cake pans.
Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
Frost cake with frosting.
German Chocolate Frosting:
In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, butter and vanilla.
Cook over low-medium heat until it reaches a slow boil.
Stirring constantly until thick, about 12 minutes from when it starts to slowly boil.
Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools.
Let cool 1 hour then spread on cooled cake.
To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve.
Note if you are layering the cake, I always double the recipe above and have a little extra frosting for later. If you are doing a 9x13 a single recipe should be sufficient.
*Loupy's note: I would use coconut oil here since there is coconut in the frosting.
