Wednesday, January 23, 2013

German Chocolate Cake

I must confess, I only make German Chocolate Cake once a year.
On my husband's birthday.

Having not been a huge fan of the frosting, each year I try a different recipe hoping for something a bit better.
This was the year.
The frosting wasn't too dry nor too runny.
Since we aren't huge fans of nuts in our desserts I usually leave them out of the recipe, but this year I tried candied pecans and what a difference!
And to avoid the overly sweet effect, I used a chocolate cake recipe using cocoa instead of a milk chocolate recipe.
And the result was delicious!

German Chocolate Cake Recipe

1 c. butter
1/3 c. cocoa
1 c. water
2 c. flour
2 c. sugar
1/2 c buttermilk
1 1/2 tsp soda
1 tsp vanilla
1 tsp salt
3 eggs

Grease pans. Bring butter, cocoa, and water to boil. Cool. Mix in flour and sugar.  Then add buttermilk, soda, vanilla, salt and eggs. Bake 25 min. at 375 degrees.


1 c. sugar
1 c. evaporated milk
1/2 c. butter, cubed (not margarine)
3 egg yolks, lightly beaten
1 tsp. vanilla
3-4 c. coconut
1 c. candied pecans, chopped

In a sauce pan, combine sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160 degrees, or is thick enough to coat the back of a metal spoon.  Remove from the heat.  Stir in vanilla. Fold in coconut about a half of a cup at a time, until desired thickness.  Fold in chopped pecans.  Refrigerate leftovers.

Tip: Want to make beautiful cake decorating all that easier?  
Try a revolving round cake stand.  The sides come out smooth!  And you don't need to be a professional.

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