German Chocolate Icing Recipe Recipe Cards

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GERMAN CHOCOLATE CAKE



German Chocolate Cake image

Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Yield 15

Number Of Ingredients 10

1 (18.25 ounce) package Pillsbury® German Chocolate Cake
1 cup water
3 eggs plus
1 egg yolk
½ cup Crisco® Pure Vegetable Oil
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 tablespoons butter or margarine
⅓ cup chopped pecans
⅓ cup flaked coconut
1 teaspoon vanilla extract

Steps:

  • 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. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
  • In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 37.7 g, Cholesterol 66.3 mg, Fat 17.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 72.9 mg, Sugar 9.2 g

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

SUGAR FREE GERMAN CHOCOLATE FROSTING



Sugar Free German Chocolate Frosting image

This scrumptious recipe for Sugar Free German Chocolate Frosting is the perfect match for any Sugar Free German Chocolate Cake recipe!

Provided by SFD

Categories     Dessert

Time 27m

Number Of Ingredients 7

1 1/4 cups Splenda (granular)
3/4 cups Butter
1 1/2 cups Evaporated Milk (see post for alternatives)
4 Egg Yolks (beaten)
1 1/4 cups Pecans (chopped)
1 tsp Vanilla Extract
2 cups Coconut (flakes or shredded)

Steps:

  • Use a small saucepan (2 quart is a good size) for this recipe. In that saucepan, whisk together the sugar alternative, butter, evaporate milk, and egg yolks. Then place the saucepan on low to medium heat. Whisk or stir constantly while this mixture heats up. When it begins to thicken and turn brown, about 10-12 minutes.
  • Remove the frosting from the heat and stir in the remaining ingredients. Allow this to cool before using. This should be enough frosting for a two layered German Chocolate Cake. Please refrigerate the frosting and the frosted cake.

Nutrition Facts : Calories 283 kcal, Carbohydrate 6 g, Protein 4 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 104 mg, Sodium 140 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

GERMAN CHOCOLATE CAKE I



German Chocolate Cake I image

German Chocolate Cake with brown sugar and coconut topping.

Provided by Sally

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Yield 12

Number Of Ingredients 16

1 ½ cups cake flour
1 cup white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup butter, softened
⅜ cup buttermilk
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate
2 large eggs eggs
⅜ cup buttermilk
⅔ cup flaked coconut
½ cup packed brown sugar
2 tablespoons cream
¼ cup chopped walnuts
¼ cup butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
  • Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
  • To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.6 g, Cholesterol 58.7 mg, Fat 16.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 9.7 g, Sodium 278.1 mg, Sugar 32.8 g

DIABETIC GERMAN CHOCOLATE CAKE ICING



Diabetic German Chocolate Cake Icing image

YES YOU CAN! This icing is my absolute FAVE!This recipe came from my second mom & hair-do fairy godmother. Marline. My mom makes the "regular" kind and when Splenda came up with the brown sugar substitute and I learned to make diabetic sweetened condensed milk (recipe#143017) I decided to try to make it "unleaded". Hope it turns out to your liking. Try it with some of the other low-sugar chocolate cakes here at Zaar and let me know what you think!

Provided by Redneck Epicurean

Categories     Dessert

Time 25m

Yield 1 large batch

Number Of Ingredients 6

28 ounces sweetened condensed milk (I recommend my recipe for diabetic SCM #143017-double the recipe)
1/2 cup butter
1 1/2 cups unsweetened coconut
1/4 cup Splenda brown sugar blend
1 teaspoon vanilla
1 1/2 cups chopped pecans

Steps:

  • Place everything except the coconuts and pecans in a heavy 3-quart saucepan.
  • Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency.
  • Remove from heat and stir in coconut and pecans.
  • Will frost a 9x13 cake with a bit left over if you're frugal with the frosting.
  • NOTE: If you would like to make this with "real" sugar, sub in 2 cans "commercial sweetened condensed milk and 1/2 cup "regular" brown sugar.

Nutrition Facts : Calories 6939.5, Fat 498.7, SaturatedFat 307, Cholesterol 513.9, Sodium 1950.3, Carbohydrate 582.3, Fiber 71.2, Sugar 485.9, Protein 102.2

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 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

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