Set Aside. My question is how far ahead can I make the coconut/pecan filling, and how do you recommend storing it. I doubled the pecan coconut icing bc I wanted it all over the cake including sides. What can be the best substitute(Brand) for chocolate in this recipe, as we dont have bakers brand here in Aus. This super light and decadent German Chocolate Cake is smothered in a creamy and healthy coconut pecan frosting, and is the perfect size for two! In your italian cream chhese cake recipe, if i leave out the coconut, should i substitute with something, like coconut flavor or coconut milk? Also, as it it cooling it will continue to thicken. In the bowl of a stand mixer, whip the egg whites … Hi, Bebe and Melissa. Without the coconut stirred into the filling it would be very runny. Hello I’m getting ready to make the cake van I use sweet cream butter or unsalted butter and cake flour, Hi Shanay, Either butter will be fine in this recipe. In a large mixing bowl, combine all the dry ingredients flour, cocoa powder, salt … It's the best and quickest. Do I frost the whole cake or just the top? Hi Rena, If you puree/chop sweetened coconut, it is already very moist so I’m concerned that it would become too liquid. Yes, I love Baker’s German Sweet Chocolate used in the recipe. of vinegar to a 1 Cup measuring cup then top off with coconut milk. Wonderful recipe, I am going to try this. Take out of the refrigerator about 2 hours before serving. Since it’s a bar with only 46% cacao, the original German chocolate cake that uses it is only very mildly chocolate … I spent most of yesterday looking at recipes for German Chocolate Cake but didn’t see any I really want to try. You are going to love this classic German Chocolate Cake! Bring cream, 1 1/4 cups sugar and corn syrup to a boil, stirring to dissolve sugar. (It drives me crazy to have to go out late at night to grab an ingredient that I just didn’t have)! In a large bow, whisk together non-dairy milk and vinegar, and let it sit a few minutes to "curdle." Thank you both. How would you make frosting without nuts- increase coconut or just leave nuts out? Hi Yvonne, yes, you can substitute with 4 ounces of another baking chocolate if you do not have Baker’s German Chocolate available to you. What temperature does the coconut/pecan filling need to reach when cooking it? Thanks for sharing this recipe! Remove from heat and stir in the coconut and nuts. Grease and flour pans, set aside. Thanks for posting your question. Set Aside. It is thick, flavorful, and as an added bonus, it is easy to make! Still tastes wonderful though! Deb:). and you both what a wonderful thing to be able to work with your mother wish I had mine still. Your email address will not be published. Any suggestion is highly appreciated. Do just a small amount to test the results. Thanks for another great recipe!! This is enough to fill and frost 3 (8 or 9 inch) layers. I’ve baked it before and it tends to fall in the middle. Store in the refrigerator in a glass bowl with an airtight lid or cover with 2 layers of plastic wrap. cake. Thank you! My husband recently challenged me to make him a Trim Healthy (MAN) German Chocolate Cake with Icing for his upcoming birthday (Ok not till April). Finally someone “gets it” that a German chocolate cake is not a dark chocolate, regular chocolate cake. Checking our quantity of ingredients with other recipes online that cover the whole cake could help you. Beat the butter until smooth then add the sugar and beat until fluffy and light. Hope this works for you, I am using this recipe for a groom’s cake to feed approx 200, so I have made 5 ten-inch round cakes that I will arrange on the table on different levels. Will the layered cake still hold up?Sent by LaurenEditor: Lauren, the filling would still be delicious without coconut, but we would recommend making … It was really thick the next (I did refrigerate). In a small microwaveable bowl, combine the chopped chocolate with water. You can save out a few nuts to add to the frosting on the top of the cake, just for presentation purposes — but not necessary. Won’t the chocolate seize up in water? There is such a small amount of salt (1/4 teaspoon) in the recipe you don’t need to make any adjustment. (4 oz) (113 g) Bakers German Sweet Chocolate Bar, 1 can (12 oz) evaporated milk, (you could also use 1 1/2 cups heavy cream), CLASSIC CHOCOLATE BUTTERCREAM FROSTING (OPTIONAL), 2 sticks (226g) unsalted butter, softened (do not soften butter in the microwave), 6 c. confectioners sugar (icing sugar) (796 grams) ** For cupcakes, I like to use 5 c. (675g) for a softer frosting, 1 c. cocoa, sifted (86 grams) measure then sift. You have such a wonderful and easy way of teaching.. Good Luck! Find it here: Classic Chocolate Buttercream Frosting. Hi. Another option is to use no coconut but add 1 teaspoon coconut extract (optional) and increase the amount of pecans (maybe 1 more cup). This recipe has 2 1/2 cups flour so measure out the 2 1/2 cups all purpose flour and remove 5 Tablespoons of the flour and replace with 5 Tablespoons cornstarch, whisk to blend…..now you are ready proceed with the recipe. I used unsalted but you could use salted. It doesn’t look like the ones you’ve made but my German Chocolate Cake taste good! sweetened coconut flakes, frosting, chocolate syrup, eggs, chocolate cake and 4 more German-Chocolate Cake MyRecipes boiling water, unsweetened cocoa, low fat buttermilk, large egg … Cake flour is a flour made from a soft wheat that will give you a tender texture to your cakes. The German Chocolate flavor of the cake layers when paired with the coconut and pecan filling is simply heavenly. Enter your email below and receive a weekly update of new video tutorials, recipes and more. Add the melted chocolate and vanilla and blend. This delicious Small German Chocolate Cake ( 9 inch) satisfies any craving for the larger version you might have that’s made with 3 layers. In large mixer bowl, whisk dry ingredients to mix. The filling thickens as it cools. Can’t wait to make it. Melt the chocolate by pouring 1/2 cup boiling water over the chocolate. Combine vanilla and egg whites in a 2-cup glass measuring cup, then slowly add to … I like to make the cake, coconut frosting and chocolate … Hope you enjoy the recipe. Tried to make it. Is there a way to do this? Each cake tier will be on a cake board placed on dowels that are in the tier below. Is there a way to make this cake using that method? How to Make German Chocolate Cake The cake layers are made beginning with the creaming of the butter and sugar. You could probably experiment with the measurements of the filling ingredients, decreasing some of the liquid to adjust for that. This German Chocolate Cake tastes amazing! Add sugar, oil, and … This is one of my favorite cakes, I hope you will love it too. com as my go-to resource/reference. Let it sit for 1 to 2 minutes to soften then stir until completely melted. The consistency was perfect the first day. Thanks Bebe! Our website searches for recipes from food blogs, this time we are presenting the result of searching for the phrase german chocolate cake frosting recipe without nuts. This recipe is always a crowd pleaser! I took your advice and simply used the pecans I had on hand, and it worked beautifully! You can click here to Subscribe without commenting. Thank you. Menu; The Shop Recipes Community Food … Break the chocolate bar into pieces and place in a bowl. You will love this moist and delicious German Chocolate Cake from scratch recipe! Hope all goes well. Filed Under: Blog Tutorials, Cakes and Cupcakes, Recipes Tagged With: German Chocolate, Scratch, Will this delicious looking German chocolate cake recipe work well for cupcakes? The taste will still be wonderful. Hi Barbara, I’m glad that you are making this! http://www.kraftrecipes.com/recipes/germans-sweet-chocolate-cake-51758.aspx. Let it sit for 1 to 2 minutes … Comment document.getElementById("comment").setAttribute( "id", "ab994a880330ed1591e71c88ccd240bb" );document.getElementById("efd63bcad3").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. Hi Terri, Yes, it is 1 1/2 cups pecans. I hope this eliminates the problem. Make the cake in advance! Hi BeBe and Melissa, I am in the middle of making this cake…I assuming the amount of pecans is 1 1/2 cups…it only lists the measurement in grams…it sounds right! The sides are shells piped with a 2D piping tip. It will be very helpful to you for high altitude baking. I need high altitude instructions and I can’t find anything on that kraft link you posted about high altitude modifications. Melt the chocolate by pouring 1/2 cup boiling water over the chocolate. I want to make a German Chocolate Cake without nuts. Cake has a mild choc flavor and very moist. We have not tested how long the filling can be kept so I would play it safe and make it 2 days before filling your cake. love this site. Cool for 10 minutes then turn out. Thanks! I rushed the decorating part so mine didn’t look as pretty as yours but oh my word, it tasted sinfully delicious! I think that if you used unsweetened coconut flakes, they are much drier so I think you could chop or puree and get coconut that would be acceptable to your customer. If the filling is too thin add some cornstarch to thicken it up. *See the Full Printable Recipe Card at the Bottom of this Post. Preheat the oven to 350 degrees and grease and flour 3 (8 or 9 inch) pan, 1 pkg. I love this and all vidieos so much. Add vanilla and blend into the butter. We decided to change things up & frost our cake with our delicious Classic Chocolate Buttercream! Melissa Diamond. I love a simply decorated and yummy cake. How would you make frosting without nuts- increase coconut or just leave nuts out? I want to make a German Chocolate Cake without nuts. If you would be able to keep refrigerated and assemble your tiered cake the day before the event, I think it would be fine to use this. The first direction is to melt the chocolate in water. Hello, So if I use all purpose flour I add 2 tablespoons of flours to the 2 cups, Hi Shanay, you can use all purpose flour, but the cake will be a bit more tender if using cake flour. Add the flour mixture alternately with the buttermilk beginning and ending with the flour mixture ( 3 additions), beating at medium speed until well blended after each addition. Let it sit for 5 minutes, then stir and it is ready to use. 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