German Chocolate Cake Frosting Ii Recipes

GERMAN CHOCOLATE CAKE FROSTING

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.

GERMAN SWEET CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in melted chocolate and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. When cool, frost between layers and on top of cake.
• To make the Frosting: In a large saucepan, combine evaporated milk, 1 cup sugar, egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
• Add the coconut and pecans, beat until thick enough to spread.

GERMAN CHOCOLATE CAKE FROSTING II

Steps:

• In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

GERMAN CHOCOLATE CAKE ICING / FROSTING

Steps:

• Bake cake according to package directions. I use 2 round pans to layer it.
• Cut the butter into pieces & set aside.
• In a saucepan, stir the flour and sugar over medium heat for 1-2 minutes.
• Add the butter pieces & pour in the milk. Stir well.
• Reduce heat to medium low (usually 3 or 4 on my stove) & allow to come to a rolling boil. Remember to stir every few seconds or it will stick!
• Stir in the coconut & pecans.
• Mix well & remove from the heat.
• Allow to cool for only a minute or so before placing on the cake.

GERMAN CHOCOLATE CAKE FROSTING FOR TRADITIONAL 3 LAYER CAKE

Steps:

• In a medium saucepan place the evaporated milk, sugar, butter, and beaten egg yolks.
• Cook over medium heat, stirring constantly.
• When it starts to bubble and get thick, remove from the heat.
• Add the pecans and coconut and then the vanilla.
• Spread on cooled cake.
• Enjoy!

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• Place everything but nuts and coconut in sauce pan.
• Cook over medium heat, cook for approximately 12 minutes.
• Stir in nuts and coconut.
• Frost cake.

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE

Steps:

• Coconut-Pecan frosting (recipe follows).
• Oven at 350ºF.
• Melt chocolate in water, cool.
• Cream butter and sugar.
• Beat in egg yolks.
• Stir in vanilla and chocolate.
• Mix flour, soda, and salt.
• Beat in flour mixture, alternately with buttermilk.
• Beat egg whites until stiff peaks form; fold into batter.
• Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
• Bake for 30 minutes or until cake springs bake when lightly pressed in center.
• Cool 15 minutes; remove and cool on rack.
• Frost cake.
• COCONUT-PECAN FROSTING.
• Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
• Cook and stir over medium heat until thickened. Remove from heat.
• Stir in shredded coconut and chopped pecans.
• Cool until thick enough to spread.
• Makes 4-1/4 cups.

EASY GERMAN CHOCOLATE CAKE ICING

Steps:

• Melt butter in a large saucepan over medium-high heat. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Cook, stirring constantly, until thick and bubbling, about 3 minutes.