Garth Brooks German Chocolate Cake With Coconut Frosting Recipes

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GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING



German Chocolate Cake With Coconut-Pecan Cajeta Frosting image

Provided by Bobby Flay

Categories     dessert

Time 3h25m

Yield one 4-layer cake

Number Of Ingredients 30

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups firmly packed light muscovado sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
1 3/4 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat's milk or additional whole milk
3/4 cup plus 1 tablespoon granulated sugar
Seeds scraped from 1/2 vanilla bean
2 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces, cold
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 teaspoons coconut rum (optional)
1 1/4 cups coarsely chopped pecans, toasted
1 1/4 cups sweetened shredded coconut, toasted
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
1/2 cup sweetened shredded coconut, toasted, for garnish
1/4 cup chopped pecans, toasted, for garnish
Coconut Whipped Cream, for serving

Steps:

  • Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.
  • Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.
  • Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.
  • Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.
  • Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
  • To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.
  • Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.
  • Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
  • Slice the cake and top with a dollop of Coconut Whipped Cream.

GERMAN CHOCOLATE CAKE FROSTING



German Chocolate Cake Frosting image

Coconut Pecan Frosting for German Chocolate Cake.

Provided by Denise

Categories     Desserts     Frostings and Icings     Chocolate

Time 30m

Yield 12

Number Of Ingredients 7

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

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

THROWDOWN'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN-CAJETA FROSTING, CHOCOLATE GANACHE AND COCONUT WHIPPED CREAM



Throwdown's German Chocolate Cake with Coconut-Pecan-Cajeta Frosting, Chocolate Ganache and Coconut Whipped Cream image

Provided by Bobby Flay

Categories     dessert

Time 4h45m

Yield 1 (9-inch) cake

Number Of Ingredients 36

2 cups whole milk
1 3/4 cups unsweetened coconut milk (recommended: Mount Thai brand)
1 cup goat's milk
3/4 cup plus 1 tablespoon pure cane sugar
1/4 cup water
1/2 vanilla bean, split and seeds scraped
2 tablespoons light corn syrup
2 tablespoons very cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 teaspoons coconut rum, optional
1 1/4 cups toasted, coarsely chopped pecans
1 1/4 cups sweetened coconut
8 ounces heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
12 tablespoons unsalted butter, at room temperature, plus more for pans
1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)
1 1/2 cups muscavado light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
Cajeta filling, recipe above
Ganache, recipe above
1 1/2 cups cold heavy cream
1/4 cup coconut milk (recommended: Cocoa Lopez)
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract
1/2 cup lightly toasted sweetened coconut

Steps:

  • For the cajeta filling/frosting:
  • Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
  • Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
  • Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
  • For the ganache:
  • Bring the cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
  • For the chocolate cake:
  • Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
  • Whisk together the flour, baking powder, baking soda and salt in a large bowl.
  • Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the flour mixture until combined.
  • Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
  • For the coconut whipped cream:
  • Combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.

GARTH BROOK'S GERMAN CHOCOLATE CAKE WITH COCONUT FROSTING



Garth Brook's German Chocolate Cake With Coconut Frosting image

Trisha Yearwood says every February, when it's Garth Brooks birthday, she makes this beautiful and delicious cake for him. She says last fall, Garth made a sad statement like only three more months until you make me that awesome German chocolate cake again! She made the cake the next day. She doubles the frosting recipe to frost the entire cake, because Garth likes extra frosting, but one recipe will frost the tops of the layers and do the trick just fine- unless you are Garth! If you have some frosting left over, it's good spread on graham cracker or on brownies. Okay, it's also good right off the spoon! Enjoy!

Provided by Sharon123

Categories     Dessert

Time 1h34m

Yield 1 3 layer cake, 12 serving(s)

Number Of Ingredients 18

4 ounces sweet dark chocolate
1 cup butter, room temperature (2 sticks)
1/4 cup warm milk
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium egg whites
2 cups sugar
5 medium egg yolks, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken
1 cup sugar
4 medium egg yolks
1 cup evaporated milk
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
10 ounces fresh grated coconut (or frozen)
1 1/2 cups pecans, finely ground (or walnuts or almonds)

Steps:

  • Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. add 1/4 cup of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool.
  • Preheat the oven to 350*F.
  • Line the bottoms only of 3 9" cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt.
  • Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
  • In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yoks one at a time, beating well after each addition(Trisha says separated egg yolks will slide easily and individually from a small bowl if the bowl is rinsed with water first). Add the melted, cooled chocolate and the vanilla. Mix well.
  • With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it inches Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
  • Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4" clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes.
  • Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting.
  • To make the frosting:.
  • Combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil. Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. cool.
  • To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.
  • Note:.
  • You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches easily. Also, you MUST use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easlily.
  • Another note from Trisha's sister, Gwen:.
  • Refrigerate the cake after it's frosted. Before serving, touch up any frosting that may have run down the sides.
  • Hint: Trisha says if you use a lot of sweet baking chocolate, you can purchase it in bulk online at www.cocoasupply.com. Choose La Equatoriale-Dark Chocolate Coverture. The cost, including postage, is half what you would probaly pay in grocery stores. Share the large bar with your friends who bake. I haven't checked this out, but you might want to.

Nutrition Facts : Calories 881.6, Fat 58.3, SaturatedFat 34.3, Cholesterol 192.9, Sodium 485.7, Carbohydrate 86.3, Fiber 7.2, Sugar 53.4, Protein 12.1

BOBBY FLAY'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING



Bobby Flay's German Chocolate Cake with Coconut-Pecan Cajeta Frosting image

Yield one 4-layer cake

Number Of Ingredients 35

2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups firmly packed light muscovado sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
1 3/4 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat's milk or additional whole milk
3/4 cup plus 1 tablespoon granulated sugar
Seeds scraped from 1/2 vanilla bean
2 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces, cold
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine salt
2 teaspoons coconut rum (optional)
1 1/4 cups coarsely chopped pecans, toasted
1 1/4 cups sweetened shredded coconut
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
1/2 cup sweetened shredded coconut, toasted, for garnish
1/4 finely chopped pecans, toasted, for garnish
Coconut Whipped Cream (recipe follows), for serving
1 1/2 cups heavy cream, very cold
1/4 cup cream of coconut, such as Coco Lopez
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract

Steps:

  • To bake the cake, position a rack in the center of the oven and preheat the oven to 325°F. Butter two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  • Melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars, and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs, and vanilla, and continue whisking until smooth. Add the dry ingredients and whisk until just combined.
  • Divide the batter evenly between the 2 prepared cake pans, and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Then invert the cakes onto the wire rack and let cool for at least 1 hour before frosting.
  • To make the frosting, combine the milk, coconut milk, and goat's milk in a small saucepan, and bring to a simmer over low heat. Keep warm while you prepare the caramel.
  • Combine the sugar and 1/4 cup water in a medium saucepan over high heat, and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture, and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and has the consistency of a caramel sauce, about 55 minutes.
  • Remove from the heat and whisk in the butter, vanilla extract, salt, and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
  • To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round, and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, and then top with the remaining cake layer, top side up.
  • To make the ganache, bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup, and let sit for 30 seconds. Then gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
  • Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip off down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
  • Slice the cake, and top each slice with a dollop of Coconut Whipped Cream.
  • Combine all the ingredients in a mixer fitted with the whisk attachment, and whisk until soft peaks form.

GERMAN CHOCOLATE CAKE WITH COCONUT FROSTING



German Chocolate Cake with Coconut Frosting image

Categories     Cake     Chocolate     Side     Bake     Coconut     Fall     Spring     Simmer     Boil

Yield serves 12

Number Of Ingredients 19

4 ounces sweet dark chocolate (see Shopping Hint, page 173)
1 cup (2 sticks) butter, at room temperature
1/4 cup warm milk
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium egg whites
2 cups sugar
5 medium egg yolks, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken
Coconut Frosting
1 cup sugar
4 medium egg yolks
1 cup evaporated milk
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
10 ounces fresh or frozen and thawed grated coconut
1 1/2 cups finely ground pecans, walnuts, or almonds

Steps:

  • Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool.
  • Preheat the oven to 350°F.
  • Line the bottoms only of 3 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt.
  • Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
  • In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition (see "From Trisha," opposite). Add the melted, cooled chocolate and the vanilla. Mix well.
  • With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
  • Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes.
  • Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting.
  • To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil (see Note). Simmer for 12 to 15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool.
  • To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.
  • From Gwen
  • Refrigerate the cake after it's frosted. Before serving, touch up any frosting that may have run down the sides.
  • From Trisha
  • Separated egg yolks will slide easily and individually from a small bowl if the bowl is rinsed with water first.
  • Shopping Hint
  • For those cooks who use a lot of sweet baking chocolate, the chocolate used in this recipe can be purchased in bulk online at www.cocoasupply.com. Choose La Equatoriale-Dark Chocolate Coverture. The cost, including postage, is half what you would probably pay in grocery stores. Share the large bar with your friends who bake.
  • Note
  • You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily.

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From pinterest.com


TRISHA YEARWOOD'S GERMAN CHOCOLATE CAKE WITH COCONUT FROSTING
I made the cake the next day. (I know, I'm a sucker). I double the frosting recipe to frost the entire cake, because my husband likes extra frosting, but one recipe will frost the tops of the layers and do the trick just fine -- unless you're Garth, of course! If you have some left over, the frosting is also good spread on a Graham Cracker or ...
From rachaelrayshow.com


GARTH BROOK'S GERMAN CHOCOLATE CAKE WITH COCONUT FROSTING …
Sep 5, 2017 - Trisha Yearwood says every February, when it's Garth Brooks birthday, she makes this beautiful and delicious cake for him. She says last fall, Garth
From pinterest.com


GARTH BROOKS GERMAN CHOCOLATE CAKE WITH COCONUT FROSTING RECIPE
Garth Brook's German Chocolate Cake With Coconut Frosting ... trend www.pinterest.com. Sep 5, 2017 - Trisha Yearwood says every February, when it's Garth Brooks birthday, she makes this beautiful and delicious cake for him. She says last fall, Garth made a sad statement like only three more months until you make me that awesome German chocolate cake again!
From recipeschoice.com


HOW TO MAKE THE ORIGINAL BAKER’S GERMAN SWEET CHOCOLATE CAKE …
2020-05-09 Melt Baker's German sweet chocolate in the 1/2 cup of boiling water. Cool. Cream butter and sugar until light and fluffy. Add 4 egg yolks, one at a time, beating after each. Add vanilla and melted chocolate. Mix until blended. Sift together sifted cake flour, baking soda, and salt. Add flour mixture to the chocolate mixture alternately with 1 ...
From clickamericana.com


GERMAN CHOCOLATE CAKE FROSTING (COCONUT PECAN FROSTING)
2020-09-25 Place the saucepan back on medium heat. Continue cooking on medium heat, while mixing constantly until mixture thickens and coats the back of the spoon. Remove from heat and mix in coconut and pecans. Let it cool completely as it will thicken slightly more as it cools. Then, enjoy it on a layered German chocolate cake.
From cakewhiz.com


GARTH BROOK'S GERMAN CHOCOLATE CAKE WITH COCONUT FROSTING
Ingredients. 4 ounces sweet dark chocolate; 1 cup butter, room temperature (2 sticks) 1/4 cup warm milk; 2 1/2 cups sifted cake flour; 1 teaspoon baking soda
From plain.recipes


GARTH BROOK'S GERMAN CHOCOLATE CAKE WITH COCONUT FROSTING
Recipe. 1 prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. add 1/4 cup of the butter and stir until it is melted and blended. add 1/4 cup of warm milk and stir until smooth. set the chocolate aside to cool. 2 preheat the oven to 350*f.
From worldbestcoconutrecipes.blogspot.com


AUTHENTIC GERMAN'S CHOCOLATE CAKE - MY COUNTRY TABLE
2019-05-12 Separate the egg yolks from the egg whites, placing the yolks in a small bowl and the whites in the large mixing bowl of a stand mixer, or use a hand mixer. Sift the cake flour into a bowl. Remeasure and place back into a sifter or wire mesh strainer. Add the salt and baking soda and sift again. Set aside.
From mycountrytable.com


GARTH BROOK'S GERMAN CHOCOLATE CAKE WITH COCONUT …
Nov 11, 2018 - Trisha Yearwood says every February, when it's Garth Brooks birthday, she makes this beautiful and delicious cake for him. She says last fall, Garth made a sad statement like only three more months until you make me that awesome German chocolate cake again! She made the cake the next day. She doubles the frosting recipe to frost the entire cake, …
From pinterest.ca


THE MOST AMAZING GERMAN CHOCOLATE CAKE
Preheat oven to 350 degrees. Butter two 9-inch cake rounds and line the bottom with parchment paper. In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, baking powder, and salt until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.
From thestayathomechef.com


GARTH BROOK'S GERMAN CHOCOLATE CAKE WITH COCONUT FROSTING …
Dec 30, 2017 - Trisha Yearwood says every February, when it's Garth Brooks birthday, she makes this beautiful and delicious cake for him. She says last fall, Garth made a sad statement like only three more months until you make me that awesome German chocolate cake again! She made the cake the next day. She doubles the frosting recipe to frost the entire cake, …
From pinterest.co.uk


GERMAN CHOCOLATE CAKE RECIPE - SUGAR & SPARROW
2021-10-06 In a medium saucepan, combine the sugars, evaporated milk, egg yolks, cubed butter, and salt. Cook over medium heat, whisking constantly, until the mixture begins to boil and thicken, about 5-10 minutes. Remove from heat and stir …
From sugarandsparrow.com


GARTH BROOK'S GERMAN CHOCOLATE CAKE WITH COCONUT FROSTING …
Feb 28, 2018 - Trisha Yearwood says every February, when it's Garth Brooks birthday, she makes this beautiful and delicious cake for him. She says last fall, Garth made a sad statement like only three more months until you make me that awesome German chocolate cake again! She made the cake the next day. She doubles the frosting recipe to frost the entire cake, …
From pinterest.co.uk


FOOLPROOF GERMAN CHOCOLATE FROSTING - THE ANTHONY KITCHEN
2022-06-06 Make the Frosting. Add the butter, milk, and sugar to a large saucepan over medium heat and allow to melt, stirring occasionlly. Add the egg yolks to a small bowl and ladle in about 2 tablespoons of the warm stovetop mixture. Stir, and repeat once more. Then, add the egg mixture to the saucepan and stir.
From theanthonykitchen.com


GERMAN CHOCOLATE CAKE (WITH MAKE AHEAD TIPS!) - THE RECIPE REBEL
2020-01-14 Set the oven to 350 degrees F. In a large bowl, whisk together sugar and oil until combined. Add milk, eggs and vanilla and whisk until smooth. Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined. Slowly stir in hot coffee until batter is smooth — it will be thin.
From thereciperebel.com


GERMAN CHOCOLATE CAKE - MOORE OR LESS COOKING
Instructions. Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes. Pour into well-greased and floured 13 x 9-inch baking pan.
From mooreorlesscooking.com


GREAT GRANDMA’S GERMAN CHOCOLATE CAKE WITH BROILED COCONUT …
2022-05-12 Preheat oven to 350°F and prepare 3 9-inch cake pans. Melt chocolate in boiling water. Cream together butter and sugar until fluffy. Add egg yolks and beat until well mixed. Beat in melted chocolate and vanilla. In a separate bowl, mix together flour, baking soda and salt.
From cookingwithcarlee.com


GERMAN CHOCOLATE CAKE RECIPE (WITH HOW TO VIDEO) - GRANDBABY …
2019-12-09 In a bowl, add chopped chocolate to boiling water and whisk until smooth then set aside to cool. To the bowl of your stand mixer, add butter and both sugars and beat on medium high speed until light and fluffy. Next add egg yolks, one at a time, then add in cooled chocolate and mix until incorporated.
From grandbaby-cakes.com


GERMAN CHOCOLATE CAKE + COCONUT PECAN FILLING (HOMEMADE)
2018-12-22 Combine your sugar, eggs, vanilla, butter and milk and whisk over medium heat for 12 minutes until golden and thickened. Fold in coconut and pecans and let cool. Divide your filling evenly between three cake layers and reserve about 1 cup for the top of the cake. Smooth out the sides of the cake.
From sugargeekshow.com


GARTH BROOK'S GERMAN CHOCOLATE CAKE WITH COCONUT FROSTING …
Jun 29, 2012 - Official site of Dr. Seuss and the Cat in the Hat featuring games, printable activities, the complete illustrated character guide, information about creator Theodor Geisel and his books for kids, parent and teacher resources, and a photo gallery of his artwork.
From pinterest.ca


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