Login
Create Account
Decadent German Chocolate Cake with Coconut and Nut Filling
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Rich chocolate cake and frosting.
-
Main Ingredient
chocolate
-
Category: Cakes
-
Cuisine: German
-
Prep Time: 60 min(s)
-
Cook Time: 35 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: mimisrecipes
-
Posted On: Oct 24, 2018
Number of Servings:
Ingredients:
- 1 cups - (2 sticks) butter or margarine softened
- 1 cups - sugar
- 2 - eggs
- 5 bars - 1 oz. each Hershey's Bittersweet Baking Chocolate melted
- 2 teaspoons - vanilla extract
- 1 3/4 cups - all-purpose flour
- 1 teaspoons - baking soda
- 1/4 teaspoons - salt
- 1 cups - milk
- - Coconut and Nut Filling recipe below
- - Smooth Chocolate Frosting recipe below
- 3/4 cups - butter or margarine
- 1/3 cups - packed light brown sugar
- 3 tablespoons - light cream
- 3 tablespoons - light corn syrup
- 1 1/2 cups - Mounds Sweetened Coconut flakes
- 1 cups - coarsely chopped pecans
- 1 1/2 teaspoons - vanilla extract
- 2 tablespoons - butter or margarine
- 3 bars - (1 oz. each) Hershey's Bittersweet Baking Chocolate broken into pieces
- 1 cups - powdered sugar
- 2 tablespoons - milk
- 1 teaspoons - vanilla extract
Directions:
For Cake:
Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
In a large mixer bowl, beat butter and sugar until well blended. Add eggs; beat well. Add chocolate and vanilla; beat until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating well.
Spread batter into prepared pans. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (While cake is baking, make filling and frosting below).
Coconut and Nut Filling:
In small saucepan, melt butter; add brown sugar, light cream and corn syrup. Cook over medium heat stirring constantly, until smooth and bubbly. Remove from heat. Stir in coconut, pecans and vanilla. Cool slightly (makes about 2-1/4 cups).
Smooth Chocolate Frosting:
In small saucepan over very low heat, melt butter and chocolate, stirring constantly until mixture is smooth. Pour into small mixer bowl; gradually add powdered sugar, milk and vanilla, beating until smooth. If necessary, refrigerate 5 to 10 minutes or to spreading consistency. Makes about 1 cup frosting.
To Frost Cake:
Place one cake layer on serving plate. Spread 1 cup of Coconut and Nut Filling over top. Place second layer on filling.
Frost sides of cake with Smooth Chocolate Frosting. Spread remaining filling on top of cake.
Comments