German Chocolate Cake Icing Frosting Recipes

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GERMAN CHOCOLATE CAKE ICING



German Chocolate Cake Icing image

I created this icing while searching for a German chocolate icing that did not include evaporated milk or eggs. I find this recipe has more of a caramel flavor that the traditional recipes. Yummy!

Provided by Cindi L

Categories     Desserts     Frostings and Icings     Chocolate

Time 15m

Yield 12

Number Of Ingredients 5

1 cup brown sugar
½ cup milk, or more as needed
½ cup butter
1 cup flaked coconut, or more to taste
¼ cup chopped pecans, or more to taste

Steps:

  • Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes. Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 14.5 g, Cholesterol 21.1 mg, Fat 14.7 g, Fiber 1.5 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 64.9 mg, Sugar 12.9 g

GERMAN CHOCOLATE CAKE FROSTING



German Chocolate Cake Frosting image

Make and share this German Chocolate Cake Frosting recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 25m

Yield 2 1/2 cups (one cake's worth)

Number Of Ingredients 7

1 cup evaporated milk
1 cup sugar
1 egg yolk (I don't use it but the recipe calls for it)
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups flaked coconut
1 cup chopped pecans

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 ICING / FROSTING



German Chocolate Cake Icing / Frosting image

I never liked German Chocolate cake until I met my husband and got this recipe from my mother in law. It is soooo good! It's also horribly unhealthy for you but sometimes it's worth it to indulge! I always have to make it for my hubby's birthday and now my dad's birthday as well! As a note, this recipe is for the icing & we just buy a box of mix for the cake. Please note a few things: 1) Be sure to stir the mix every few seconds on the stove to avoid sticking 2) Be sure the mix comes to a strong, rolling boil to provide a smooth texture by reducing those sugar grains 3) This is a caramel type icing and won't adhere to the sides of the cake well 4) I usually premeasure the milk, coconut, & pecans to help things move along quickly. Enjoy!!

Provided by Kit Katchen

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 (18 ounce) box betty crocker German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup butter (not margarine)
1/2 cup milk
1 1/2 cups brown sugar
2 tablespoons flour
2 cups coconut
2 cups chopped pecans

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.

Nutrition Facts : Calories 1069.2, Fat 73.9, SaturatedFat 32.6, Cholesterol 132.9, Sodium 776.9, Carbohydrate 102.8, Fiber 8.4, Sugar 74.4, Protein 9.9

EASY GERMAN CHOCOLATE CAKE ICING



Easy German Chocolate Cake Icing image

This is a very quick, easy icing recipe for German chocolate cake. It's the best and quickest. My grandmother passes it to my mom, my mom to me, and me to you. You can substitute walnuts for pecans, if desired.

Provided by BESTHEN

Categories     Desserts     Frostings and Icings     Chocolate

Time 15m

Yield 12

Number Of Ingredients 5

½ cup butter
1 ⅓ cups brown sugar
1 cup flaked coconut
1 cup chopped pecans
½ cup milk

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.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 29 g, Cholesterol 21.1 mg, Fat 16.7 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 7.2 g, Sodium 83.1 mg, Sugar 26.9 g

GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING



German Chocolate Cake with Butterscotch Frosting image

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 12 servings

Number Of Ingredients 16

4 ounces sweet dark chocolate
1 cup (2 sticks) butter, room temperature
1/4 cup warm milk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium eggs, separated
2 cups sugar
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken
One 11-ounce bag butterscotch morsels
1 pound cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups confectioner's sugar
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • 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 the warm milk and stir until smooth. Set the chocolate aside to cool.
  • Line the bottoms only of three 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 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 the sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. 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 the 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 the 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 the layers completely before frosting.
  • For the frosting: Place the butterscotch morsels in a heatproof bowl set over a pan of simmering water or in the top of a double boiler. Stir until melted, then remove from the heat.
  • In an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. Add the butter and confectioner's sugar, and continue mixing. Add the melted butterscotch morsels and the heavy cream and vanilla, and mix until fully combined.
  • 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.

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

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 CUPCAKES



German Chocolate Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 1h50m

Yield 14 to 15 cupcakes

Number Of Ingredients 22

1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups sweetened flaked coconut
1 cup blanched sliced almonds, toasted
1 cup chopped pecans
1/4 teaspoon kosher salt
2/3 cup granulated sugar
2/3 cup light brown sugar, lightly packed
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons freshly brewed coffee
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder, such as Pernigotti
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter
1 (12-ounce) can evaporated milk
1 1/4 cups light brown sugar, lightly packed
4 extra-large egg yolks

Steps:

  • Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.
  • Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
  • Coconut Frosting:
  • Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.

GERMAN CHOCOLATE CAKE ICING



German Chocolate Cake Icing image

My mom taught me to make the icing from scratch for my favorite cake in the whole world. I've also been known to make some just to satisfy my sweet tooth.

Provided by MISSJ1978

Categories     Dessert

Time 15m

Yield 1 cake

Number Of Ingredients 8

1 (6 ounce) can evaporated milk
2/3 cup sugar
1/4 cup butter or 1/4 cup margarine
1 slightly beaten egg
1 teaspoon vanilla
1 1/2 cups flaked coconut
1/2 cup chopped pecans
salt

Steps:

  • Combine first four ingredients and a dash of salt.
  • Cook and stir over medium heat until mixture thickens and bubbles, about 12 minutes.
  • Cool slightly; add remaining ingredients.
  • Cool.
  • Frosts two 8-inch layers or one 9x13-inch cake.

Nutrition Facts : Calories 2192.7, Fat 138.6, SaturatedFat 75.5, Cholesterol 357.3, Sodium 1021.6, Carbohydrate 225, Fiber 17.9, Sugar 182.9, Protein 27.3

GERMAN CHOCOLATE CAKE ICING



German Chocolate Cake Icing image

Yummy! No need to say more. Just put on top of German Chocolate Cake Mix (made by directions on box of course)! This recipe is smaller than some, and don't worry if it kind of drips down.

Provided by Mamas Recipes

Categories     Dessert

Time 10m

Yield 1 batch, 12 serving(s)

Number Of Ingredients 6

2/3 cup evaporated milk
2/3 cup sugar
2 egg yolks
1/3 cup butter
1 teaspoon vanilla
1 cup unsweetened coconut

Steps:

  • Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan.
  • Cook over low-medium heat until mixture comes to a full boil, about 5 minutes.
  • Continue boiling, stirring constantly, about 2 more minutes or until mixture turns caramel color.
  • Add coconut. Cool.
  • Frost your cake!

Nutrition Facts : Calories 240.9, Fat 19, SaturatedFat 14.9, Cholesterol 49.1, Sodium 59.4, Carbohydrate 17.1, Fiber 3.1, Sugar 12.6, Protein 2.7

GERMAN CHOCOLATE CAKE FROSTING II



German Chocolate Cake Frosting II image

German chocolate cake frosting that is cooked on top of the stove and put on warm cake while frosting is warm.

Provided by Carol B

Categories     Desserts     Frostings and Icings     Chocolate

Time 30m

Yield 12

Number Of Ingredients 7

1 cup evaporated milk
1 cup white sugar
3 egg yolk, beaten with 1 teaspoon water
½ cup margarine
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut

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.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 23.5 g, Cholesterol 57.3 mg, Fat 18.4 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 129.5 mg, Sugar 21.5 g

FROSTING FOR GERMAN CHOCOLATE CAKE



Frosting for German Chocolate Cake image

This is a yummy frosting to top a German chocolate cake with. It is a traditional recipe with coconut and walnuts.

Provided by Sierra

Categories     Desserts     Frostings and Icings     Chocolate

Time 30m

Yield 12

Number Of Ingredients 7

1 cup half-and-half
½ cup butter
1 cup white sugar
3 egg yolks
1 tablespoon cornstarch
1 cup flaked coconut
½ cup chopped walnuts

Steps:

  • In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch. Bring to a boil over medium heat. Remove from the heat and stir in the coconut and walnuts. Cool to room temperature before frosting cake.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 22.2 g, Cholesterol 79 mg, Fat 16 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 82.5 mg, Sugar 19.1 g

GERMAN CHOCOLATE ICING



German Chocolate Icing image

This is a recipe from my mom and the cake has always been a real hit when I make it. I do double this when I make it as I like a lot of icing on my cake.

Provided by Jo McClanahan

Categories     Dessert

Time 25m

Yield 1 Nine inch two layer cake

Number Of Ingredients 7

1 cup canned evaporated milk
1 cup sugar
3 egg yolks, slightly mixed with a whisk
1/2 cup butter (real butter)
1 teaspoon vanilla
1 1/2 cups coconut
1 cup chopped pecans

Steps:

  • Put butter in a sauce pan and let it melt.
  • Add milk, sugar, vanilla and whisk in egg yolks.
  • Cook and stir over medium heat until mixture starts to bubble and then cook for about nine (9) minutes stirring constantly.
  • Pour over coconut and pecans and mix.
  • I usually put the nuts and coconut in a metal bowl and then poor the hot mixture over them to help with cooling.
  • If you are in a hurry, put the mixture in the refrigerator stirring occasionally until it is cool and thick enough to ice your cake.
  • I find that box cakes are just fine for this.

Nutrition Facts : Calories 3682, Fat 284.2, SaturatedFat 154.1, Cholesterol 815.1, Sodium 1149.2, Carbohydrate 272.8, Fiber 31.3, Sugar 214.2, Protein 44.2

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From thespruceeats.com


GERMAN CHOCOLATE CAKE FROSTING RECIPE - A GIRL WORTH SAVING
2021-06-30 Remove from heat and mix in the vanilla, sea salt, and coconut flakes. Stir and let sit for 5 minutes. The coconut flakes will absorb some of the water and thicken it. Lastly add in the chopped pecans and remove from the stove top to let cool. Frost or eat with a spoon!
From agirlworthsaving.net


GERMAN CHOCOLATE CAKE - CLEVER HOUSEWIFE
Instructions. Combine milk, sugars & butter in a saucepan. Bring to a full boil, stirring constantly. Remove pot from heat (may look curdled). String a small amount of mixture into the egg yolks (to temper), then add back into the mixture. Return sauce to a boil.
From cleverhousewife.com


CREAMY GERMAN BUTTERCREAM FROSTING RECIPE | WILTON
In a medium bowl, beat butter with an electric mixer fitted with a paddle attachment at medium speed 5 minutes or until fluffy and light in color. Stir cooled custard base until smooth. Add custard into butter, one tablespoon at a time, mixing thoroughly until each is combined, scraping sides and bottom bowl often.
From wilton.com


UPGRADED GERMAN CHOCOLATE CAKE - SALLY'S BAKING ADDICTION
2018-04-09 Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
From sallysbakingaddiction.com


GERMAN CHOCOLATE LAYER CAKE - FLAVOR MOSAIC
2022-05-06 Take the cool cakes out of the pan and trim off the top if it is uneven. Place one of the cakes bottom side down onto your serving platter. Frost with a thin layer of chocolate buttercream on top of the cake. Add half of the coconut pecan frosting on top and smooth it out almost to the edge, leaving a half-inch border.
From flavormosaic.com


FAKE PROP FOOD DISPLAY CAKE GERMAN CHOCOLATE KITCHEN STAGING
Fake Cake This Cake is Ready To Ship ! Approx 9.5 inches X 3 inches tall . This beautiful German Chocolate Cake is perfect for your Kitchen, Home Staging or a wonderful Hostess Gift! This cake is a beautiful German Chocolate cake iced with lots of chocolate icing ,topped with Pecan,Coconut frosting
From etsy.com


HOMEMADE GERMAN CHOCOLATE CAKE ICING RECIPE! - ISAVEA2Z.COM
Instructions. In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter and vanilla. Cook over medium heat, stirring often, until thickened. This takes about 12 minutes. Remove from the heat and stir in the coconut flakes and pecans. Mix until all is well combined.
From isavea2z.com


TRADITIONAL RECIPE FOR GERMAN CHOCOLATE CAKE FROSTING
Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.
From recipeschoice.com


GERMAN CHOCOLATE CAKE WITH A CREAM CHEESE FROSTING
2020-06-10 Make the frosting by beating the softened cream cheese and condensed milk until smooth (1 minute.) Beat in the Cool Whip and mix well. Assemble the cake. Trim off the domed tops and crumble them for the garnish later. Set aside. Place trimmed side down and frost then top with half of the berries. Top with the other cake layer trimmed side down ...
From alyonascooking.com


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