Homemade German Chocolate Cake

This is a recipe for German chocolate brownie from scratch, with coconut-pecan frosting and filling. Layer with this homemade cake and start the magical feeling of sweet German chocolate. It’s so delicious to have more than one piece and that’s fine!

* What you will need :

° 4 ounces of German sweet baker’s chocolate (melted and chilled)
° 2/1 3 cups cake flour
° 1 1/2 cups sugar
° 1 teaspoon of baking soda
° 1/2 teaspoon baking powder
° Salt 1/2 tsp
° 2/3 cup butter (room temperature)
° 1 cup of yogurt (divided)
° 1 teaspoon of vanilla
° 2 eggs
++For Coconut Pecan Frosting and Filling :
° 3/4 cup evaporated milk
° 1/2 cup light brown sugar
° 1/2 cup granulated sugar
° 1/2 cup butter
° 1 teaspoon of vanilla
° 3 egg yolks
° 1 1/3 cup Baker Angel Flake Coconut
° 1 pecan

* How to make it :

* cake:
Grease pans of 9-inch peelers and line the bottom with parchment paper.
Sift flour, sugar, baking soda, baking powder and salt. Cream butter add flour mixture, 3/4 cup of yogurt, and vanilla.
Stirring until dry ingrediients are well moiistened. Whisk medium speed of electric mixer for 2 minutes, scraping bowl from time to time. Add the melted chocolate, eggs, and the remaining quarter cup of milk. He won 1 minute longer.
Pour mixture to prepared cake pans. Baking in a 350 ° F preheated oven for about 35 minutes, or until a wooden pick comes out in the center.
Cool in pans on a shelf for 15 minutes. Removing also cooled totaly on racks.
Frost with coconut-pecan frosting, below.
* Coconut pecan frosting and stuffing:
Combine milk, sugars, butter and vanilla in a saucepan over medium heat.
Adduce to a full boil, stirring constaantly. Removing from heat
Quickly stirring a little amount hot liquid to beaten egg yolk; Returning egg yolk blending to hot blending in a saucepan and blend well. Returning to boil, stirring constantly.
Removing from heat also stir in coconut & pecans.
Cool to spread consistency, also beating every now and then.


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