German Chocolate Cake
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
4 large eggs
4 ounces sweet baking chocolate, melted
1/2 cup milk
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
4 large eggs
4 ounces sweet baking chocolate, melted
1/2 cup milk
3/4 teaspoon vanilla extract
Topping
3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup butter
1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
1 cup chopped pecans
3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup butter
1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
1 cup chopped pecans
Also chocolate frosting for the sides and decoration on top.
Grease and flour two 8-inch square baking pans.
In a large bowl, combine flour, sugar, baking soda, salt, butter, sour cream, eggs, chocolate, milk, and vanilla. Beat with mixer at low speed until blended. Increase mixer to high and beat 2 minutes longer. Spoon batter into prepared pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Remove to racks to cool completely.
In a large bowl, combine flour, sugar, baking soda, salt, butter, sour cream, eggs, chocolate, milk, and vanilla. Beat with mixer at low speed until blended. Increase mixer to high and beat 2 minutes longer. Spoon batter into prepared pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Remove to racks to cool completely.
Make topping. In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil; remove from heat. Stir in coconut and pecans. Set aside to cool to room temperature.
When cake is cool, place one layer on cake platter; spoon half of the coconut mixture onto the layer. Top with remaining cake layer and top with remaining topping.
Make chocolate dollops on top of cake in the form of little flowers. Add cherries and pecans to decorate at your discretion.
Be prepared to open the fridge and find out that someone (you know who) was blogging last night and ate half the cake.
10 comments:
You are a miracle worker troop. How did you get a round cake using square baking pans?
My wife is a huge fan of chocolate, coconut and cake; so this looks like something to try.
Oh yes, I like all that stuff too. Which helps.
hey that's the secret of being a great cook.
Of course the picture and the reciepe are from two different places.
Buy the secret of a good marriage is getting that square pan to make that round cake.
So to speak.
There's only one problem with German Chocolate Cake, you can't limit yourself to one slice.
Pepperidge Farm makes a serviceable version, sans nuts. The only problem is, like I said above I can't limit myself to one slice. Plus, I don't even have the self-control to let the thing thaw out completely, so I end up eating half of it semi-frozen and then the rest the way it should be eaten. That's right, I eat THE WHOLE THING in one go.
Which is why, since I'm in diet mood starting last Saturday, I can only gave fondly at GCC.
Hello, German Chocolate Cake. My, you're pretty.
There's only one problem with German Chocolate Cake, you can't limit yourself to one slice.
I once dated a girl from the German club in highschool, and I can verify that.
The biggest problem I have with German chocolate cake is that after eating it 30 minutes later I want to invade my next door neighbor.
LOL, Hoosier Daddy!
One of my two favorite cakes - this and carrot cake. I wish I could have my cake and eat it, too! :)
Thanks for the lovely photo anyway, Trooper!
Well Cedarford emailed me a really great family reciepe but it started off wrong;
"First you go out and beat up a jew and steal his chocolate."
Post a Comment