German {Chocolate} Cake&& Coconut {Pecan} Frosting

Okay, so this post is a LONG time coming. About three weeks ago I made German chocolate cake cupcakes for the weekly Bible Study I attend Friday nights (Foundation!).  I had wanted to try this recipe, because i LOVE making cakes from scratch. Honestly, the more food I make, the more spoiled I become! I can hardly stand a boxed cake or pre-made frosting anymore. 

Although it is quite a time consuming process, this recipe is SO worth it! I honestly can say this is one of the best recipes i own!!!

Heres a picture of the final product ;)

German Chocolate Cake:

INGREDIENTS : 

~ 1tablespoon cake flour

~ 1/2 cup unsweetened cocoa

~ 1oz. baking chocolate

~ 1/2 cup boiling water

~ 1 cup granulate sugar

~ 3/4 cup packed brown sugar

~ 3 tablespoons butter

~ 2 tablespoons vegetable oil

~ 1/4 cup plain yogurt

~ 2 1/2 teaspoons vanilla extract

~ 1/2 teaspoon coconut extract

~ 2 large egg whites

~ 2 1/4 cups sifted cake flour

~ 2 teaspoons baking powder

~ 1/2 teaspoon baking soda

~ 1/2 teaspoon salt

~ 1 cup low-fat buttermilk

DIRECTIONS:

1. Preheat oven to 350

2. Coat 3 (8 - inch) round cake pans with cooking spray, and dust with 1 table spoon flour

3. Combine cocoa and chocolate in a small bowl: add boiling water, stirring until chocolate melts. Set aside.

4. Combine sugars, butter and oil in a large bowl, and beat at medium speed of a mixer until well-blended: Add yogurt, extracts, and egg whites; beat well

5. Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat in cocoa mixture.

6. Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350  for 25 minutes or until wooden pick comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks. 

7. Place 1 cake layer on a plate, spread 1/3 cup frosting and top with another cake layer. Spread with 1/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely in refrigerator.

COCONUT PECAN FROSTING:

INGREDIENTS: 

~ 2 tablespoons butter

~ 1/3 cup finely chopped pecans

~ 2/3 cup packed brown sugar

~ 2 tablespoons cornstarch

~ 1/4 teaspoon salt

~ 1 sup sweetened condensed milk

~ 1 tablespoon light colored corn syrup

~ 2 large egg yolks

~ 1/2 cup flaked sweetened coconut

~ 2 1/2 teaspoons vanilla extract

~ 1/8 teaspoon coconut extract 

DIRECTIONS:

1. Melt butter in a medium saucepan over medium-high heat. Add chopped pecans and saute until the pecans are browned (aprox. 2 1/2 minutes). 

2. Remove mixture from heat, and stir in sugar, cornstarch, and salt. Add milk syrup, and egg yolks, and stir well. Cook 2 minutes over medium high hear or until thick, stirring constantly.

3. Remove from heat and stir in flaked coconut and extracts. Pour mixture into a bowl. Cover and chill until slightly stiff (aprox.15 minutes)

tips&&tricks; 

- i bought my baking chocolate from trader joes, its only $1.99 (or less) a bag, and you only need 6 of the chocolate discs! 

- i used greek yogurt, instead of just plain yogurt, it was super yummy!! 

- For making cupcakes, I baked them for about 17 minutes, so set the timer for LESS time than you would for baking it in cake pans, it cooks quicker!

enjoy.

xo.

B