Sunday, November 16, 2008

#36_German Chocolate Cake

German Chocolate Cake with Coconut-Pecan Frosting

Another simple and easy cake to make would be German chocolate cake with coconut-pecan frosting because you can use boxed cake mix, and the frosting can be made from scratch. It might not look as good as the picture shows because I fouled up with one of the ingredients. I put in the whole can of evaporated milk by mistake, instead of just 1 cup so it took me awhile to cook the frosting down. I had to add a tablespoon of corn syrup so it woudn't be too runny. As you can see, the top is still a little thinner than it is supposed to be, but the taste wasn't affected at all. Still yummy!

Here's the recipe:

1 German chocolate cake mix, bake according to directions on the box
1 recipe for coconut pecan frosting:

Recipe for coconut pecan frosting:

1 cup evaporated milk
3 egg yolks, slightly beaten
1 cup white sugar
1 stick butter
1 1/2 cups shredded coconut
1 cup chopped pecans
1 cup sifted powdered sugar
1 tsp vanilla extract

1)In a deep pan, or pot, preferably non-stick, combine the milk, egg yolks, sugar and butter. Cook stirring over medium heat until thick, (about 15 minutes or til it reaches the consistency of pudding)
2) Turn down heat to medium low, and add the coconut, pecans, powdered sugar and vanilla. Stir for 2 more minutes. Turn off heat. (it might be a little runny at this point but when you spread it on the cake, the frosting settles quickly)
3) Spread frosting on the cake immediately. (it is easier to spread the frosting on the cake while the frosting is warm).
4) Chill in fridge before slicing.

1)This frosting recipe is good for two 8-inch layers, one 9x13 cake and 24 cupcakes.
2)You can use any kind of chocolate cake recipe, i.e. devil's food, milk chocolate, and other chocolate flavors

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