German Chocolate Cake
German Chocolate Cake
Ingredients
1 box of chocolate cake mix (your favorite brand)
1 pkg of chocolate pudding
1/4 cup sweetened condensed mild
Instructions
Pre-heat oven to 350.
Follow the instructions of the box cake mix and mix well. Add in small package of pudding and half can of condensed milk. Mix for about one minute till smooth and creamy.
Lightly grease to round cake pans. Pour the cake mixture evenly into each pan.
Bake for 35 – 40 mins for two 8-inch rounds.
Bake for 30 – 35 mins for two 9-inch rounds.
Insert toothpick to make sure cakes are done. When toothpick comes out clean, there done. Cool on cookie rack until cool.
Frosting
Ingredients
1 cup of evaporated milk
1 cup granulated sugar
3 egg yolks
½ cup unsalted butter (1 stick)
1 Tsp of vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans
Instructions
In a medium saucepan over medium heat, combine milk, sugar, egg yolks, and butter. Stir constantly for about 10 - 12 minutes until mixture thickens. It should be golden and custard like. Don’t let it boil.
Remove from heat and add vanilla, coconut, and pecans. Mix well.
Let the frosting cool until it’s thick enough to spread. It will continue to thicken as it cools.
Tips:
Using room temperature eggs helps the mixture emulsify. I like to toast the peans lightly in a heated pan real quick. I also use chocolate frosting on the sides of the cake!
Wine pairings: Port; rich, sweet, nutty. Notes of Carmel, fig, and cocoa.
Madeira; sweet, nutty, and Carmel