Good German Chocolate Cake Near Me

Earthquake Cake starts with a box of german chocolate cake mix, then add in coconut, chocolate chips, pecans, and a yummy cream cheese swirl! You don't have to frost this cake because the cream cheese mixture becomes a layer of frosting INSIDE the cake. It cracks open after baking, resulting in the name - Earthquake cake! One of the best cakes to serve for a party.

Alternative namesGerman's chocolate cakeTypeLayer cakeCourseDessertPlace of originUnited StatesRegion or stateTexasCreated byMrs. Sweet baking chocolate is traditionally used for the cake's flavor, but few recipes call for it today. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in. Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish.

In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt. In a large bowl, beat the 1 1/2 sticks of butter with the sugar until light and fluffy, 3 minutes. Beat in the eggs and egg yolk, one at a time, then beat in the vanilla. At low speed, beat in the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture. Fold in the melted chocolate until incorporated.

Prepare your chocolate buttercream frosting. Add the powdered sugar, cocoa powder, vegan butter, 3 Tbsp of coconut milk and vanilla extract to the bowl of an electric stand mixer. Start off at slow speed, gradually increasing speed until it's very thick and smooth.

If needed, add in extra coconut milk a tiny bit at a time to get to the ideal consistency. For the chocolate cake layers, we'll be using my homemade chocolate cake recipe. Because it's delicious and it's easier to make. You can mix everything for the cake layers up in one bowl and it uses simple ingredients that you likely have on hand. I found your recipe by searching for a german chocolate cake.

Loved how this cake came together, baked and served. I didn't get to taste the finished product because it was for a niece's birthday, but she LOVED it. This recipe is easy to follow and has a beautiful chocolate color with great texture and body.

I bake and cook a lot, but I never leave comments. I HAD to leave one for this recipe. My mom's favorite desert is german chocolate cake so I just made this for her for her birthday tomorrow. This is maybe the BEST recipe I have ever made for any desert. The topping is spectacular and the cake is delicious and moist! I did sub out almond milk in the cake.

Is there a good substitute for the evaporated milk in the frosting that is non-dairy? I can't wait for the family to try this. I made this cake almost following the recipe for a friends' birthday. I subbed half the oil with apple sauce and sprinkled oat bran on op of the other yummy stuff on the bottom also. On top I drizzled chocolate and caramel toppings.

No one was the wiser that it was just a little healthier and it got rave reviews. Thx for a great ooey gooey recipe. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each.

Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition. Pour the mixture into a bowl and stir in the chopped pecans, coconut and vanilla extract.

Give it a good mix to make sure everything is well incorporated, then let it cool until it is spreadable. It's NEVER a bad idea to double the frosting recipe. I doubled it in the cake pictured so there would be an abundance of that amazing coconut pecan frosting. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes.

Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting. Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition.

Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended. This classic cake is a towering, triple decker of deliciousness that no one will be able to resist. German chocolate cake might look difficult, but with this easy recipe you will never buy a pre-made version again. If you don't have buttermilk on hand, you can substitute one tablespoon of vinegar or lemon juice plus milk to make one cup. Be sure to let both the cakes and the frosting cool separately before assembling to create those unforgettable layers. Do you love cake as much as we do?

Don't miss our full collection of our best quick and easy cakes and cupcakes. This is the only German Chocolate Cake recipe you'll ever need! This homemade cake features layers of moist chocolate cake and a delicious coconut pecan frosting.

This is the only German Chocolate Cake recipe you'll ever need! In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition.

On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. The coconut pecan mix goes in the middle of this vegan German chocolate cake, and a delicious chocolate buttercream frosting goes on the top. When your cakes are cooled completely, add all the coconut pecan filling to the middle layer and then all the chocolate buttercream frosting to the top. I baked this cake for my son's birthday as I was looking for a new chocolate cake recipe.

The cake is moist and light, and it tastes delicious with the rich frosting. Toast the pecans on a rimmed baking sheet until golden, 8 to 10 minutes. Let cool slightly, then coarsely chop. In a large saucepan, combine the butter, condensed milk and brown sugar and cook over moderately low heat, whisking frequently, until smooth. Add the egg yolks and cook over moderately low heat, whisking frequently, until thickened, 8 to 10 minutes.

Transfer the frosting to a large bowl and stir in 3 cups of the pecans and the coconut, vanilla and salt; let cool. Then, I add a layer of this coconut pecan frosting and it turns a delicious chocolate cake into something even more decadent, indulgent, and rich. Miss Hulling's German Chocolate Cakes are moist layers of chocolate cake sandwiched with coconut pecan icing topped with chocolate curls! Choose from a smaller 7 inch cake or full size 9 inch cake.

Add the coconut sugar, maple sugar, butter, and salt over medium heat, until the sugar is smooth. Add the egg yolks and cook over medium-low heat, whisking frequently, until thickened, 8 to 10 minutes. Transfer the frosting to a large bowl and stir in the pecans and the coconut, vanilla, and salt; let cool overnight. The frosting will thicken as it cools to room temperature.

Four layers of chocolate cake, two layers of chocolate mousse filling, One layer of caramel filling. Iced in chocolate buttercream and topped with rich chocolate ganache, pecans and caramel drizzle. I'm sorry, but slathering coconut pecan frosting on a regular chocolate cake and calling it German chocolate doesn't count! I don't mean to offend, but I have strong feeling about this. Chocolate Chip Pecan Pie Bars are a must make treat. Texas Sheet Cake brings together your favorites in one amazing dessert.

If you can't get enough of the german chocolate cake frosting, then you'll probably love these Caramel Pecan Rolls. To make your German Chocolate Cake, you'll begin by preparing your pans, separating the egg yolks from the whites, and melting your German chocolate. Next you'll combine the flour, baking soda and salt in a bowl.

In a separate bowl, butter and sugar are beaten until light and fluffy. In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine, and vanilla. Cook over low-medium heat until it reaches a slow boil.

Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute. In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble.

Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes. Start by using a serrated knife to level off the top of the cake layers for a flat surface if needed. Then, place the first cake layer on a cake plate or cake stand with 4 pieces of parchment paper underneath . Spread ⅓ of the coconut pecan frosting on top of the cake.

Then, spread the next ⅓ of the frosting over the top. Add the top cake layer upside down. Frost the sides using my naked cake method. Pipe a design around the top edge of the cake and fill the middle with the remaining coconut pecan frosting. Gently remove parchment paper, if using.

Spread half of the coconut pecan frosting on top of the cake. Then, frost the sides of the cake using my naked cake method. In a medium-sized saucepan, mix together the coconut cream or evaporated milk, egg yolks, butter, and sweetener and heat over medium heat. Whisk occasionally until the mixture reaches a low boil. Once boiling, whisk constantly until thickened, around 5 minutes.

Lay the first layer of chocolate cake on a cake platter. Pipe the edges with chocolate frosting. Add ½ of the coconut pecan frosting to the center of the cake. To make the frosting, in a mixing bowl, beat butter with unsweetened cocoa powder, powdered sugar, evaporated milk, and vanilla extract. Baker's German Chocolate Cake combines a mild, sweet chocolate cake with a decadent coconut pecan frosting to create an absolutely irresistible dessert. I love German Chocolate cake and this was my first one from scratch.

This cake was delicious, but I'm not huge fan of rich chocolate. Next time, I would stick to the recipe on the baking chocolate package, and go with 1 block of chocolate instead of 2. The cake was very moist though.

I made 1 1/2x the frosting & it was a perfect amount. Plenty for each layer, top & sides. This cake is a lot of work, but I would definately make it again. Way more work than what it is worth.

Also there is a recipe inside the pkg of Baker's German Sweet Chocolate that is almost exactly the same and less tedious. I agree w/ other reviewers who say it is not chocolate enough. The one inside the candy bar's pkg tastes more chocolately, more than likely because they use 1/2 c less flour. They have you melt the chocolate in the butter instead of water .