Best German Chocolate Cake Frosting Ii Recipes

GERMAN CHOCOLATE CAKE ICING

Steps:

• Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes. Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.

GERMAN SWEET CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in melted chocolate and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. When cool, frost between layers and on top of cake.
• To make the Frosting: In a large saucepan, combine evaporated milk, 1 cup sugar, egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

GERMAN CHOCOLATE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan.
• In medium bowl, mix butter and cake mix with fork until crumbly; reserve 1 cup. Press remaining mixture in bottom of pan.
• Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into reserved cake mixture. Drop by teaspoonfuls onto frosting layer.
• Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool 10 minutes. Carefully loosen edges of bars with knife. Cool completely. Refrigerate until firm. For bars, cut into 8 rows by 6 rows. Store loosely covered.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
• Add the coconut and pecans, beat until thick enough to spread.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

GERMAN CHOCOLATE CAKE ICING

Steps:

• Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan.
• Cook over low-medium heat until mixture comes to a full boil, about 5 minutes.
• Continue boiling, stirring constantly, about 2 more minutes or until mixture turns caramel color.
• Add coconut. Cool.
• Frost your cake!

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch.
• Bring to a boil over medium heat.
• Remove from the heat and stir in the coconut and walnuts.
• Cool to room temperature before frosting cake.

GERMAN CHOCOLATE CAKE ICING / FROSTING

Steps:

• Bake cake according to package directions. I use 2 round pans to layer it.
• Cut the butter into pieces & set aside.
• In a saucepan, stir the flour and sugar over medium heat for 1-2 minutes.
• Add the butter pieces & pour in the milk. Stir well.
• Reduce heat to medium low (usually 3 or 4 on my stove) & allow to come to a rolling boil. Remember to stir every few seconds or it will stick!
• Stir in the coconut & pecans.
• Mix well & remove from the heat.
• Allow to cool for only a minute or so before placing on the cake.

EASY GERMAN CHOCOLATE CAKE ICING

Steps:

• Melt butter in a large saucepan over medium-high heat. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Cook, stirring constantly, until thick and bubbling, about 3 minutes.

GERMAN CHOCOLATE CAKE FROSTING FOR TRADITIONAL 3 LAYER CAKE

Steps:

• In a medium saucepan place the evaporated milk, sugar, butter, and beaten egg yolks.
• Cook over medium heat, stirring constantly.
• When it starts to bubble and get thick, remove from the heat.
• Add the pecans and coconut and then the vanilla.
• Spread on cooled cake.
• Enjoy!