Best Microwave Coconut Pecan Frostinggerman Choc Frst Recipes

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GERMAN CHOCOLATE FROSTING FUDGE



German Chocolate Frosting Fudge image

Two ingredients and 35 minutes are all you need to make our German Chocolate Frosting Fudge. Made with milk chocolate chips and Betty Crocker Rich & Creamy coconut pecan frosting.

Provided by By Deborah Harroun

Categories     Dessert

Time 35m

Yield 64

Number Of Ingredients 2

1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (14.5 oz) Betty Crocker™ Rich & Creamy coconut pecan frosting

Steps:

  • Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth. Spread in pan. Refrigerate 30 minutes or until set.
  • Use foil to lift fudge out of pan. Cut into 8 rows by 8 rows.

Nutrition Facts : ServingSize 1 Serving

GERMAN CHOCOLATE CAKE WITH COCONUT PECAN FROSTING



German Chocolate Cake With Coconut Pecan Frosting image

This cake is not for people watching their calories or fat!! But, boy is it good. The recipe came from the Kraft website, and from a recipe I found on the side of a bar of baking chocolate. I made this cake for my parent's birthdays and it was a big hit. Extremely rich, moist and decadent. For the birthdays, I splurged, and used 4 oz. of imported European dark chocolate that I got at Whole Foods, but the regular Bakers chocolate works wonderful as well. I, personally, am not a huge fan of coconut, but the people I made the cake for are. I used "light coconut" which has less fat and looks more finely shredded than regular shredded coconut. I also only used just about 2 cups instead of the full amount the recipe called for. Hope you enjoy!

Provided by Kozmic Blues

Categories     Dessert

Time 1h10m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 17

1 (4 ounce) package sweet dark chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 cup buttermilk
1 teaspoon vanilla extract
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
1 (7 ounce) package shredded coconut (about 2-2/3 cups)
1 1/2 cups chopped pecans

Steps:

  • Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
  • Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
  • Stir until chocolate is completely melted.
  • Sift flour, baking soda and salt; set aside.
  • Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
  • Add egg yolks, 1 at a time, beating well after each addition.
  • Stir in chocolate and vanilla.
  • Add flour mixture alternately with buttermilk, beating well after each addition.
  • Beat egg whites with electric mixer on high speed until stiff peaks form.
  • Fold into your batter.
  • Pour evenly into prepared pans.
  • Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
  • Immediately run spatula between cakes and sides of pans.
  • Cool 15 minutes; remove from pans.
  • Remove wax paper and cool completely on wire racks.
  • For the frosting:.
  • Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
  • Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
  • Remove from heat.
  • Stir in coconut and pecans.
  • Cool to room temperature and of spreading consistency.
  • Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.

Nutrition Facts : Calories 852.9, Fat 53, SaturatedFat 28.6, Cholesterol 197.6, Sodium 514.6, Carbohydrate 91.1, Fiber 4.2, Sugar 67.3, Protein 10.9

COCONUT PECAN FROSTING I



Coconut Pecan Frosting I image

Traditional frosting and filling for German Chocolate cake.

Provided by Marsha

Categories     Desserts     Frostings and Icings

Time 35m

Yield 12

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
3 egg yolks
½ cup butter
1 ⅓ cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
  • Allow to cool for 15 minutes before spreading on cake.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 23.5 g, Cholesterol 82.7 mg, Fat 20.5 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 9.8 g, Sodium 121.4 mg, Sugar 21.2 g

MICROWAVE COCONUT PECAN FROSTING(GERMAN CHOC FRST)



Microwave Coconut Pecan Frosting(German Choc Frst) image

This is a double recipe to frost 96 mini muffins plus a small 4 cup Individual pound cake. I discovered that I could cook this recipe in the microwave, when I was making an abundant amount of different desserts and was pressed for time. I started out using a sauce pan to melt the butter with the milk, sugar & egg yolks over low...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 35m

Number Of Ingredients 8

2 c sugar
2 c evaprated milk
8 medium egg yolks - or 6 large egg yolks -room temperature -well beaten
2 stick butter,room temperature
1 Tbsp vanilla bean paste or vanilla extract
1 1/2 tsp butter pecan flavor extract
14 oz pkg. shredded sweetened coconut
2 c chopped pecans

Steps:

  • 1. In a medium size sauce pan, add the evaporated milk, beaten egg yolks, and butter, whisk together over low heat until the butter is completely melted. NOTE MAY ALSO COOK ENTIRE RECIPE ON STOVE TOP, BUT STIR CONSTANTLY TO PREVENT SCORCHING, MAKE TAKE AS LONG AS 25 MINUTES FOR THIS RECIPE.
  • 2. Once butter is melted pour into a microwave safe bowl and microwave for 3 and a half minutes. Remove and stir. Then return to microwave & cook an additional 2 minutes and whisk or stir again. Then return to microwave for at least 2 additional minutes until frosting has thickened and begins to coat the spoon. NOTE: ADDITIONAL TIME MY BE REQUIRED IF UING A LOWER WATTAGE MICROWAVE UNDER 1100 WATTS.
  • 3. Remove and add back into sauce pan, add in the vanilla and butter pecan flavors, coconut and chopped pecans. Stir until blended together. allow to cool a few minutes then frost cupcakes.
  • 4. Can frost regular size cupcakes. I made these for a trainees dinner.
  • 5. May want to frost mini cupcakes. Refrigerate any left over frosting to be used later. CAN ALSO DIVIDE RECIPE IN HALF IF DESIRED. Will require less time to cook if making half.
  • 6. Here is the mini Birthday cake that I frosted for my husband's birthday.

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