Cupcake favorite and Frosting favorite
“You CAN have your cake and eat it too.”
I told you recently what my favorite Pasta dish is.
Now . . . I’ll show you my favorite Cake or Cupcake and frosting.
Usually referred to as German Chocolate Cake.
1852 – Sam German created the mild dark baking chocolate bar for Baker’s Chocolate Company in 1852. The company name the chocolate in his honor – “Baker’s German’s Sweet Chocolate.”
1957 -The first published recipe for German’s chocolate cake showed up in a Dallas newspaper in 1957 and came from a Texas homemaker. The cake quickly gained popularity and its recipe together with the mouth-watering photos were spread all over the country. America fell in love with German Chocolate cake.
What’s my ratio of Cake to Frosting?
More Frosting than cake!
The CAKE is my favorite CHOCOLATE Cake recipe.
I’ve tried many other recipes, but always go back to this one.
It’s perfect in my opinion . . . thanks Iris.
The decadent frosting is CARAMEL COCONUT PECAN.
Yup . . . today, I used sliced Almonds instead . . . and it’s still decadent.
This frosting is our favorite, because it’s not sooooo sweet as the typical confectioners sugar type frosting.
Oh . . . you won’t be disappointed!
You certainly can make a sheet cake, or even 9×13.
If you make cupcakes, the Chocolate cake recipe will make at least 24.
Double the frosting recipe. I always do!
I know, it takes a lot of egg yolks.
You can make Homemade Marshmallow Frosting or even Macarons with the whites.
Come on . . . make this . . . it will make you happy!
GERMAN CHOCOLATE CAKE with COCONUT PECAN FROSTING
FOR THE CAKE:
3 cups flour
2 cups sugar
1/3 cup Hershey’s Cocoa powder
1 cup Crisco Oil
1 cup Buttermilk
1 cup Hot tap water
2 teaspoons Soda
1 teaspoon Salt
1 teaspoon Vanilla
The amazing thing about this cake recipe, is that you put all the ingredients in your bowl at the same time. Using a hand mixer, blend the ingredients until well mixed. Don’t over blend, a few small lumps are fine. Before putting in your pans, grease & flour them. Once you have added the cake mixture, tap them lightly on the top of a table or cabinet, to release any air bubbles. Bake 20-25 minutes at 350 degrees.
I usually bake my cake on a large deep Cookie sheet. (Like those you can buy at Rush’s Kitchen Supply) They now come with lids!
COCONUT PECAN FROSTING
(I always double this, recipe)
YOU WILL NEED:
1 cup evaporated Milk (like Sego)
1 cup sugar
3 egg yolks
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/4 cups Coconut
1 cup chopped nuts
*I use pecans or sliced Almonds
Whisk your evaporated milk & egg yolks together, making sure that egg yolk is well blended in. Place the evaporated milk and egg yolk mixture, sugar and butter in a medium size saucepan. Whisk entire mixture together until very well blended. Cook, stirring constantly over med. heat for about 12 minutes, or until frosting has thickened. Add Coconut, Vanilla & nuts, and spread over COOLED cake.
The mixture will thicken when you add the coconut and nuts….and more as it cools. If you are making cupcakes, it helps to chill the frosting for a bit before topping your cupcakes. If you are putting it on a sheet cake or 9×13, you really don’t need to worry about chilling the frosting first.