Cake mixes today make very good cakes so most of the time I suggest just using a cake mix rather than making a cake from scratch. It tends to be faster, easier, and cheaper.
So for my German Chocolate Cake, I used a German Chocolate Cake mix and then made the icing. Traditionally, a German Chocolate Cake is iced with a Coconut-Pecan icing.
Recipe:
- 1 German Chocolate Cake Mix
- 1 cup Pecans
- 1 cup Sugar
- 1 cup Heavy Whipping Cream
- 3 Large Egg Yolks, lightly beaten
- 1/2 cup Unsalted Butter, cut into pieces
- 1/8 tsp. Salt
- 1-1/2 cups Sweetened Grated Coconut
For Cake, bake based on instructions on box. Let cake cool completely before you frost.
Preheat the oven to 350 degrees. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned. Remove from oven, let cool, and then coarsely chop.
You can bake a few extra pecans if you want to use them to decorate the cake.
In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat. Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable. You can place in refrigerator to cool faster.
Baking Tips:
- If you are going to have more than one layer of icing in the cake, you might want to double the icing recipe.
- Dark Chocolate Icing is often used for a border on German Chocolate Cakes.
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