Grease and flour three 8′ round cake pans,tapping firmly to remove any excess flour once coated.
What is German chocolate cake frosting made of?
Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.
What frostings go well with chocolate cake?
Why is it called German chocolate frosting?
Originating in the United States, it owes its name to an English-American chocolate maker named Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe.
What makes German chocolate cake different?
Not only is this cake traditionally made with a sweet chocolate, it also has a distinct icing. Instead of having a traditional buttercream or meringue, the icing is representative of a custard. The base is made of egg yolks & evaporated milk and should always contain pecans & coconut.
Does German chocolate frosting thicken as it cools?
It does get thicker as it cools. if you’ve already put the frosting on the cake, try refrigerating the cake in a covered cake carrier for a while. The cold will help to set and thicken the frosting a bit. Take it out about 15–20 minutes before you serve it to let it come to room temperature before serving.
Do you need to refrigerate German chocolate cake frosting?
DOES GERMAN CHOCOLATE CAKE NEED TO BE REFRIGERATED. No! Keep cake in an airtight container or cake saver at room temperature for up to 5 days for best results. You can however refrigerate this cake if you prefer the frosting to have a chilled texture and flavor.
What is the most popular icing flavor?
Some of the most popular frosting flavors are chocolate, vanilla and buttercream. Other people enjoy more exotic frosting flavors like white chocolate raspberry, strawberry shortcake, or orange cream.
What 3 cake flavors go well together?
Top 3 Popular Cake Flavor Combinations
What flavor cake goes best with buttercream frosting?
Vanilla, chocolate, lemon, carrot, and red velvet will all pair nicely with buttercream frosting, although it can go with just about anything.
What flavor is devil’s food?
Devil’s food cake is simply a richer, cocoa version of chocolate cake. Most chocolate cakes are flavored with melted chocolate and cocoa powder, while Devil’s food just uses the latter.
Does German Chocolate Cake have coconut in it?
German chocolate cake (or German’s chocolate cake) is a layered chocolate cake with coconut–pecan frosting. The filling is a custard made with egg yolks and evaporated milk and includes coconuts and pecans as well.
Who invented chocolate cake?
The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. A popular Philadelphia cookbook author, Eliza Leslie, published the earliest chocolate cake recipe in 1847 in The Lady’s Receipt Book.
Is German chocolate cake better than chocolate cake?
German’s chocolate is a bit sweeter and milder chocolate than Baker’s chocolate. German Chocolate cake is usually topped with a boiled frosting that contains coconut and some kind of nut, usually pecans or walnuts. Originally answered: How do you make a cake m8x super moist?
Is red velvet cake the same as German chocolate?
Both red velvet cake and chocolate cake contains cocoa. But red velvet cake contains additional ingredients like buttermilk, vinegar, and cream cheese, which gives it a more complex flavour and texture. Therefore, red velvet cakes are richer and finer than simple chocolate cakes.
What is the difference between German chocolate and unsweetened chocolate?
German sweet chocolate is sweeter than semi-sweet chocolate because it contains a higher proportion of sugar. Semi-sweet chocolate is made by adding sugar to unsweetened chocolate. According to the editors of ‘Cooks Illustrated,’ semi-sweet chocolate contains an average of 50 percent sugar depending on the brand.
How to make the best German chocolate cake?
What is a good recipe for German chocolate cake?
German Chocolate Cake. Preheat the oven to 350F. Butter two 8 inch x 2 inch round cake pans. Line with parchment paper, then butter and flour the pans. In a medium mixing bowl, combine all of the dry ingredients: flour, sugar, baking soda, baking powder, salt, cocoa powder and pudding mix. In another bowl, combine the buttermilk
Where to get the best German chocolate cake?
German Chocolate Cake
Homemade German Chocolate Cake with layers of coconut pecan icing on top, followed by a layer of chocolate frosting on the bottom.This dessert is out of this world!I believe the hundreds of positive reviews for this recipe speak for themselves, but I’d like to offer my personal testimony that this German Chocolate Cake is THE CAKE that every member of my family wanted for their birthdays while they were growing up.
Due to the fact that we were twins, I was really fortunate in that my mother would bake both of our favorite cakes: German chocolate cake for my sister and carrot cake for me!
What is German Chocolate Cake?
Germany does not produce German chocolate cake, and it is not genuinely a German treat.Rather, it is normally a lighter colored cake with a little chocolate flavor, with the entire cake usually topped in a coconut pecan frosting.In my family’s version, a chocolate cake is topped with chocolate frosting that covers the entire cake, with coconut frosting on top and in the middle of the cake.
This cake is just unbeatable, especially if you are a chocolate enthusiast.
How to Make German Chocolate Cake:
1.Prepare the chocolate cake by combining the dry ingredients in a bowl (sugar, flour, cocoa, baking powder, baking soda and salt).Combine wet ingredients in a separate bowl (eggs, buttermilk, oil and vanilla).
Combine the ingredients and mix in the boiling water.2.Preheat the oven to 375°F: Pour the batter into the 8- or 9-inch round baking pans that have been prepped.I prefer to cut a round piece of wax or parchment paper to fit the bottom of the pan as well, to ensure that the cake comes out without difficulty.Cooking Instructions: In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk and bring the mixture to a low boil over medium heat, stirring constantly.
Maintain a steady stirring motion until the mixture thickens.Remove from heat and mix in the vanilla, nuts, and coconut until well combined.Allow it to cool fully before putting it on top of the cake as a layer.
4.To make the chocolate frosting, melt the butter and whisk in the cocoa powder.Slowly add the powdered sugar and milk, beating until the frosting is spreadable.Tiny amounts of additional milk, if necessary, to thin the frosting, or a small quantity of powdered powder, as needed, until the frosting reaches the appropriate consistency.Add in the vanilla extract.5.
Assemble: Place one of the cake circles on a serving stand or plate and top with the remaining cake rounds.Using your fingers, apply a thin layer of chocolate frosting over the cake layer, followed by spooning half of the coconut frosting on top and smoothing it into a smooth layer.Allow approximately 12 inches between the filling and the edge of the cake.
- Place the second cake round on top of the first.
- Spread a thick layer of chocolate frosting over the entire cake.
- Distribute the leftover coconut frosting on top of the cake to finish it off.
Make use of items that are at room temperature.Bring the eggs to room temperature by soaking them in hot water for several minutes.Microwave the buttermilk for a few seconds at a time until it becomes warm.
It makes a significant difference!It’s simple to decorate a cake!I used a Wilton 2D tip to create the swirls on the top of this cake, but the Wilton 1M tip is also a favorite of mine.I use both tips in conjunction with an Ateco flex 14″ reusable piping bag from Ateco.Those three products right there are the ones I use the most when it comes to cake and cupcake decorating.
Make Ahead and Freezing Instructions:
Both frostings (coconut and chocolate) may be created ahead of time and stored in an airtight jar in the refrigerator.The coconut frosting can keep for 1-2 weeks in the refrigerator, depending on how fresh the ingredients were when made.The chocolate frosting will last for approximately 2-3 weeks in the refrigerator.
Remove frostings from the refrigerator an hour before you want to use them to frost the cake to give them time to come to room temperature before using them.To Freeze: After baking the cake layers, allow them to cool fully before wrapping them tightly in plastic wrap and placing each layer in a ziplock freezer bag until ready to use.Put it in the freezer for up to three months.Frost the cakes while they are still frozen; it is much easier to frost the cakes this way.The completed German Chocolate Cake may also be frozen for up to two months if it is properly wrapped (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results).
Before serving, allow the dish to come to room temperature.
Consider trying these popular Dessert Recipes:
- Better Than Anything Cake, Mississippi Mud Brownies, Snickerdoodles Bars, Perfect Chocolate Chip Cookies, and Tres Leches Cake are just a few of the recipes available.
Follow me on social media platforms such as Facebook, Twitter, Instagram, and Pinterest for more delicious recipes! Recipe
For the Chocolate Cake:
- The following ingredients: 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Frosting:
- The following ingredients: 1 cup light brown sugar
- 1 1/2 cups granulated sugar
- 1/2 cup butter
- 3 big egg yolks, 3/4 cup evaporated milk, 1/2 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts
- 1 tablespoon vanilla extract
For the Chocolate Frosting:
- 2/3 cup unsweetened cocoa powder 3 cups powdered sugar 1/3 cup evaporated milk 1 teaspoon vanilla extract 1/2 cup butter 2/3 cup unsweetened cocoa powder
Preheat the oven to 375 degrees Fahrenheit. Grease two 8- or 9-inch round baking pans with cooking spray. I prefer to cut a round piece of wax or parchment paper to fit the bottom of the pan as well, to ensure that the cake comes out without difficulty.
For the Cake:
- In a large mixing basin, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. In a second dish, whisk together the eggs, buttermilk, oil, and vanilla extract until thoroughly combined. Mix the wet ingredients into the dry ingredients until everything is well-combined. Add the hot water and stir well (batter will be very thin). Pour the batter into the pans that have been prepared.
- Bake for 25 to 35 minutes (depending on the size of your cake pan). Alternatively, bake until a toothpick inserted in the center comes out clean (or with very few crumbs) (the 9-inch pan requires less time to bake). Allow to cool for 5 minutes in the pan before turning out onto wire racks to cool fully.
For the German Chocolate Frosting:
- Brown sugar, granulated sugar, butter, egg yolks, and evaporated milk should all be combined in a medium pot. Using a whisk, combine the ingredients and bring the mixture to a low boil over medium heat. Continue to stir continually for several minutes, or until the mixture begins to thicken somewhat.
- Remove from heat and mix in the vanilla, nuts, and coconut until well combined. Allow it to cool fully before putting it on top of the cake tiers.
For the Chocolate Buttercream Frosting:
Melt the butter in a saucepan. Add in the chocolate powder and mix well. Alternately add powdered sugar and milk, mixing until the mixture has the consistency of spreading. Tiny amounts of additional milk, if necessary, to thin the frosting, or a small quantity of powdered powder, as needed, until the frosting reaches the appropriate consistency. Add in the vanilla extract.
- Place one of the cake rounds on a serving plate or on a serving stand.
- Using your fingers, apply a thin layer of chocolate frosting over the cake layer, followed by spooning half of the coconut frosting on top and smoothing it into a smooth layer. Allow approximately 12 inches between the filling and the edge of the cake.
- Place the second cake round on top of the first.
- Distribute the chocolate frosting evenly over the entire cake
- spread the remaining coconut frosting on top of the cake.
In order to bake at high altitude, 3 tablespoons of additional flour should be used.Instructions for Making Ahead: Both frostings (coconut and chocolate) may be made ahead of time and stored in an airtight jar in the refrigerator.The coconut frosting can keep for 1-2 weeks in the refrigerator, depending on how fresh the ingredients were when made.
The chocolate frosting will last for approximately 2-3 weeks in the refrigerator.Remove frostings from the refrigerator an hour before you want to use them to frost the cake to give them time to come to room temperature before using them.Instructions for Freezing: After baking the cake layers, let them to cool fully before wrapping them tightly in plastic wrap and placing each layer in a ziplock freezer bag until ready to use.Put it in the freezer for up to three months.Frost the cakes while they are still frozen; it is much easier to frost the cakes this way.
The completed German Chocolate Cake may also be frozen for up to two months if it is properly wrapped (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results).Before serving, allow the dish to come to room temperature.Calories: 591 kilocalories 77 g of carbohydrates 5 g of protein 31 g of fat 12 g of saturated fat Cholesterol: 100 milligrams Sodium: 440 milligrams Potassium: 313 milligrams 3 g of dietary fiber 69 g of sugar Vitamin A (in IU): 535 Vitamin C: 0.4 milligrams Calcium: 118 milligrams 1.9 milligrams of iron Were you able to make this recipe?
Use the hashtag #TastesBetterFromScratch to tag @TastesBetterFromScratch on Instagram!
Have you tried this recipe?!
VOTE and COMMENT on this page! I’d be interested in hearing about your experience. This recipe was originally published in May 2017 on my blog. The most recent update was made in February 2021.
Published on the 13th of February, 2021. Lauren Allen is a young woman who lives in the United States. Welcome! My name is Lauren, and I’m a mother of four who enjoys nice meals. There are quick recipes and weeknight meal ideas here that use genuine ingredients and are shown step-by-step through images and videos.
10 Frostings That’ll Make Any Chocolate Cake Taste Even Better
Ganache!Buttercream!Whipped Cream, please!
Frostings are one of the things that get me enthusiastic about cake since they (combined with a few sprinkles) can transform any cake into a reason to celebrate.You can use these 10 frostings to transform a standard chocolate cake into something unique and special to serve at any occasion, whether you’re creating an 8-inch Bundt cake, a 10-pound cake, or, my personal favorite, a 10-inch chocolate sheet cake.
Chocolate Glazes and Ganache
- Chocolate glazes and ganache elevate chocolate desserts to a higher level of sophistication by coating them in a dark, glossy finish. Some of them harden to a nice crackle-like texture while also moistening the cake as you frost it. Others are more subtle. Cakes such as sheet cakes, Bundt cakes, and pound cakes may all be glazed with the boiling chocolate glaze from our traditional chocolate sheet cake. What’s the best part? This thick glaze does not have to be applied to the cake after it has been allowed to cool
- the Coke frosting from the chocolate pudding cake can be applied to the cake while it is still warm. You can use the same method to enhance the flavor of this traditional glaze by adding root beer or coffee. Chocolate ganache, the world’s simplest frosting, made with only two ingredients — cream and chocolate — is also the most elegant. Make warm chocolate ganache to drench or pour on top of your favorite chocolate cake, or let it cool before whipping it into a fluffy frosting for filling layer cakes or decorating cupcakes.
Here’s the thing about buttercream icing that makes it so special: Cooking it using pantry goods – yes, butter is a pantry essential — is simple, and a split vanilla bean or a pinch of espresso powder can quickly spruce things up.Simply said, buttercream has the elegance to elevate even the most basic of pound cake slices, as well as to convert boxed cake mix into Instagram-worthy masterpieces.Traditional American buttercream is created with only three ingredients: butter, powdered sugar, and a small amount of milk.
Use vanilla essence, vanilla beans, citrus zest, or even espresso to create your own version of this classic dessert!
- Consider the following: To make a quick and attractive dinner party dessert, roast pieces of chocolate pound cake till warm under the broiler, then spread with basic buttercream and sprinkle with toasted cocoa nibs for a finishing touch. In order to make chocolate buttercream frosting, either a few scoops of cocoa powder, chocolate milk powder, or melted chocolate can be added to a conventional buttercream frosting recipe. Making chocolate frosting on chocolate cake feel extra special is easy when you use a different type of chocolate for the frosting — such as milk chocolate frosting on a dark chocolate cake and then top the whole thing with chocolate shavings. Salted peanut butter frosting elevates the already-pleasant pairing of chocolate and peanut butter to a whole new level. Although this frosting was originally intended for use as a topping for these bittersweet brownies, I have found it to be a wonderful addition to layer cakes. Garnish the cake with chopped honey-roasted peanuts and a candle, even though it is just half-birthday
A Few Alternative Frostings
- Perhaps you’ve run out of butter, chocolate, or powdered sugar, or perhaps you’re simply searching for something a little more special to put on top of your favorite chocolate cake for company. Here are a few recipes that use a variety of ingredients, ranging from marshmallows to bananas. Marshmallow fluff frosting tastes just like marshmallows, lending a s’mores-like flavor to any chocolate cake with which it is decorated. It would be impossible not to be impressed by a chocolate sheet cake with this icing and a few crushed graham crackers
- If chocolate ganache is your absolute favorite, but you don’t always have heavy cream on hand, this sour cream ganache is the solution. In addition, it works wonderfully with Greek yogurt
- we don’t refer to many dishes as ″magical″ in my household, but a frosting produced by beating the juice from a can of chickpeas is nothing short of extraordinary. In addition to being a delicious alternative to whipped cream or buttercream, magic vegan frosting will impress vegans and omnivores equally.
- Make a fruit-flavored glaze instead of butter to use as a glaze for chocolate Bundt cakes, pound cakes, or sheet cakes instead of icing on top. On a layer cake, you may also use this glaze in conjunction with another icing or ganache.
Meghan Splawn is a fictional character created by author Meghan Splawn.Skills as a Food Editor Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years.She specializes in everyday baking, family cuisine, and capturing natural light in her photographs.
Meghan approaches eating with an eye on saving money and time while still having a good time.Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team.Didn’t I Just Feed You?is a weekly podcast on food and family that she co-hosts with her husband.Meghan should be followed.
The History of German Chocolate Cake
Known for its unique, creamy pecan & coconut frosting stacked between layers of rich, sweet chocolate cake, German Chocolate Cake is a popular dessert in many households.However, even without the unique frosting, this isn’t your typical chocolate cake in the traditional sense.But, have you ever pondered what it is about this cake that makes it so special?
Alternatively, how did such a dessert come to be?
Is This Cake German?
Contrary to popular belief, this cake did not originate in Germany.Instead, it came from France.It’s actually a recipe from the United States.
An English American Baker named Samuel German, who worked for the Baker’s Chocolate Company from 1852 to 1854, invented a new variety of dark baking chocolate in 1852.German developed a sweet baking chocolate that included far more sugar than the normal semi-sweet baking chocolate on the market.Baker’s German’s Sweet Chocolate is the name given to this chocolate in honor of its maker.
Who Created the German Chocolate Cake?
German’s Sweet Chocolate was first published in The Dallas Morning News in 1913, around 105 years after it was invented.The recipe was written by Mrs.George Clay, a Texas homemaker at the time.
She named her one-of-a-kind recipe ″German’s Chocolate Cake″ since it asked for a sweeter sort of chocolate from a particular brand.As a result of this, General Foods Corporation, the current owner of Baker’s Chocolate Company, became aware of the recipe and began distributing it around the country.Many publications made the decision to transition from German to English, resulting in the well recognized term German Chocolate Cake.
What About the Icing?
Apart from the fact that it’s generally baked with sweet chocolate, this cake also features a distinctive frosting.Instead of a standard buttercream or meringue, the frosting is shaped like a custard and tastes like it.In addition to using egg yolks and evaporated milk as the basis, pecans and coconut should always be used in the filling.
Fortunately for everyone, this delectable cake is easily accessible, with each bakery putting their own unique take on the classic recipe.Pay a visit to Apple Annie’s Bake Shop, where you may get a complete German Chocolate Cake or our individually portioned German Chocolate Triangles for the perfect afternoon snack!
The Best Homemade German Chocolate Cake Recipe
The greatest, handmade German Chocolate Cake recipe, prepared from scratch, is indulgent and sweet, with layers of rich chocolate cake topped with coconut pecan frosting, and it’s a crowd pleaser!If you want to take this cake recipe to the next level, use chocolate buttercream icing.I’d want to make a confession.
German Chocolate Cake has never been a favorite of mine.It’s always been dry and missing in flavor to me, and it continues to be so.Seriously, the coconut pecan icing was the only thing that saved the cake from being a complete disaster.Of course, this has been the case up until now.It was recently that I surprised my family with this cake, and it was revealed that even my parents have never been fans of this style of cake.
However, after taking a slice of this delicious and stunning cake, we’ve all had a complete change of heart.I think I did a fairly good job with the cake, and the icing, of course, takes it to the next level.A little dab of my quick chocolate buttercream frosting on the sides of this cake adds a little more richness (and sweetness) that we couldn’t pass up.
WHAT IS GERMAN CHOCOLATE CAKE?
If you’re like me and have ever wondered what makes a German Chocolate Cake unique, I’m here to tell you what makes it so special!Baker’s German Chocolate, which was invented more than a century ago, is used in this cake recipe.However, contrary to its name, the chocolate bar was not developed in Germany, but was instead named after the guy who invented it!
The combination of chocolate and sugar, he reasoned, would save bakers one step in their procedure!Then, 100 years later (in the 1950s), a housewife came up with this cake recipe, which is now enjoyed by millions of people every day.It’s National German Chocolate Cake Day on the 11th of June in the United States, so there you have it.
HOW TO MAKE GERMAN CHOCOLATE CAKE
Begin by assembling the two layers of moist chocolate cake you’ll need.Preheat the oven to 350 degrees Fahrenheit.Prepare two 9-inch round baking pans by spraying them with baking spray and lining the bottoms with circles of parchment paper.
Make a mental note to put it away.In a small dish, add 1 cup boiling water and a 4 ounce bag of German Chocolate.Stir until the chocolate is melted.Allow the chocolate to melt while you prepare the other ingredients, which include the sugar, flour, baking powder, baking soda, and salt.A big mixing basin should have enough room to incorporate all of the ingredients, including the butter.
Vanilla extract should be added at this point.Add the dry ingredients to the buttermilk mixture and stir well.Finally, mix the chocolate and water in a separate bowl before adding it to the cake batter.
Scrape down the edges of the basin as necessary to ensure that everything is incorporated.Pour the batter into the baking pans that have been prepped and bake for 36-38 minutes, or until a toothpick inserted in the center comes out clean.PRO TIP: Wrap Wilton bake even strips around your baking pans to produce smooth, even cakes that don’t dome at the top and waste food!Remove from the oven and allow to cool in the pans for 5 minutes.Invert onto a wire rack lined with parchment paper and allow to cool fully.
HOW TO MAKE COCONUT PECAN FROSTING
What constitutes a wonderful German chocolate cake, and how do you create one?All of us appear to agree that the secret is in the icing!Cooking the mixture until it has a custard-like consistency before adding the nuts and coconut is the foundation of today’s frosting.
In a medium-sized saucepan, whisk together the butter, brown sugar, granulated sugar, room-temperature egg yolks, salt, and evaporated milk until smooth and creamy.Bring the mixture to a gentle boil over medium-low heat, stirring constantly.PRO TIP: While stirring, scrape the bottom of the skillet with a whisk or rubber spatula to ensure that the sauce does not burn or accumulate.Continue to simmer until the mixture thickens and takes on a custard-like consistency.This can take anywhere from 8 to 12 minutes, depending on a variety of things such as the type of saucepan you’re using, the size of the pan, and the sort of heat you’re using.
Once the frosting base has thickened, stir in the vanilla extract, chopped nuts, and shredded sweetened coconut until everything is well-combined.Stir well and put aside until completely cooled.PRO TIP: I put the coconut pecan frosting in the refrigerator to speed up the chilling process!
HOW TO MAKE CHOCOLATE BUTTERCREAM FROSTING
Instead of piping a filling of coconut pecan frosting into the layers of your German Chocolate Cake, you might choose to top it with the leftover coconut pecan frosting and leave the sides plain.Alternatively, you can take it to the next level by sprinkling on some of this decadent chocolate buttercream icing.I piped the chocolate frosting around the borders of each layer to help retain the coconut filling inside the layers.
To finish it off, use the leftover frosting to pipe a border around the sides of the cake.The frosting is made by combining butter, unsweetened cocoa powder, powdered sugar, evaporated milk, and vanilla extract in a large mixing basin until well combined.Stirring constantly for about 5 minutes, scraping the sides of the basin as necessary.To put the cake together, do the following: STEP 1: Place the first layer of chocolate cake on a cake dish and spread with a spatula.Chocolate frosting should be piped around the borders.
Half of the coconut pecan frosting should be placed in the center of the cake.Repeat the process for the second layer.STEP 2: Pipe a border around the sides of the cake with chocolate buttercream frosting.
To finish off the cake, pipe swirls on top of it with an open star tip to give it a polished look (optional).STEP 4: Cut into pieces and serve!
DOES GERMAN CHOCOLATE CAKE NEED TO BE REFRIGERATED
No! If possible, store the cake in an airtight container or cake saver at room temperature for up to 5 days for the best effect. Although this cake may be served at room temperature, it is best served refrigerated to ensure that the icing has a more cooled texture and flavor.
CAN I FREEZE GERMAN CHOCOLATE CAKE AND COCONUT PECAN FROSTING
Yes!You have a number of possibilities.1- Bake the cake layers and let them to cool.
Wrap the cake layers in parchment paper, then foil, and place them in the freezer.Allow for thawing at room temperature.2- Bake the cake and allow it to cool.Frost in the manner specified.Cake should be frozen in its whole (in airtight container).
Allow for thawing at room temperature.3- (This is my favorite choice) Bake the cake and let it cool.Take it easy for a few days.
Wrap any remaining SLICES in parchment paper and place them in a ziploc bag to keep them fresh.Freeze for a maximum of three months.Allow for thawing at room temperature.
MORE CHOCOLATE CAKE RECIPES
- Among the many chocolate cake recipes available are: Chocolate Sheet Cake, Chocolate Pudding Cake, Chocolate Ding Dong Cake, Molten Chocolate Cake, Molten Chocolate Zucchini Cake, Chocolate Banana Cake, Chocolate Pumpkin Cake, Chocolate Eclair Cake, and Chocolate Banana Muffins.
Connect with Shugary Sweets!
Make sure to follow me on social media so that you don’t miss a single post!Facebook |Twitter |
Pinterest |instagram My friends and I have started a fun little group on Facebook, and I’d love for you to join in the fun!There, you may share YOUR favorite recipes, ask questions, and find out what’s new with Shugary Sweets (so that you don’t miss out on any new recipes)!For anyone interested in participating, you may submit a request to join the group HERE.Keep up with me on Instagram and use the hashtag #shugarysweets to show me the delicious SHUGARY SWEETS recipes you come up with!
Made from scratch, this German Chocolate Cake recipe is delicious and sweet, with rich chocolate cake layers topped with coconut pecan frosting.If you want to take this cake recipe to the next level, use chocolate buttercream icing.
For the cake:
- 3 1/4 cup all-purpose flour
- 1 12 teaspoon baking powder
- 1 12 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 cup hot water
- 4 oz Baker’s Sweetened German Chocolate Bar
- 2 cups granulated sugar
- 1 34 cup all-purpose flour
- 1 12 teaspoon baking powder
- 1 12 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 big eggs, 1 cup buttermilk, and 2 teaspoons vanilla essence are used in this recipe.
For the Coconut Pecan Frosting
- 3 big egg yolks, room temperature
- 12 tsp kosher salt
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 12 cup unsalted butter 12 cup light brown sugar, packed 12 cup granulated sugar 12 cup shredded sweetened coconut
For the Chocolate Frosting
- 12-inch-square baking pan
- 12 cup melted unsalted butter
- 23-inch-square unsweetened cocoa powder
- 3 cups powdered sugar
- 12 cup evaporated milk
- 1 teaspoon vanilla extract
For the cake
- Preheat the oven to 350 degrees Fahrenheit. Prepare two 9-inch round baking pans by spraying them with baking spray and lining the bottoms with circles of parchment paper. Remove from consideration
- In a small dish, add 1 cup boiling water and a 4 ounce bag of German Chocolate. Stir until the chocolate is melted. In a separate dish, whisk together sugar, flour, baking powder, baking soda, and salt
- set aside while you prepare the other ingredients.
- A big mixing basin should have enough room to incorporate all of the ingredients, including the butter. Pour in the vanilla extract.
- Add the dry ingredients to the buttermilk mixture and stir well. Finally, mix the chocolate and water in a separate bowl before adding it to the cake batter. Scrape down the edges of the bowl as necessary to ensure that everything is well-combined.
- In prepared baking pans, pour batter and bake for 36-38 minutes, or until a toothpick inserted in the middle comes out clean.
- Wilton bake even strips may be used to wrap around your baking pans to make smooth, even cakes that don’t dome at the top, resulting in wasted ingredients.
- Remove from the oven and allow to cool in the pans for 5 minutes. Invert onto a wire rack lined with parchment paper and allow to cool fully
For the Coconut Frosting:
- In a medium-sized saucepan, whisk together the butter, brown sugar, granulated sugar, room-temperature egg yolks, salt, and evaporated milk until smooth and creamy. Bring the mixture to a gentle boil over medium-low heat, stirring constantly.
- If you want to avoid burning or building up on the bottom of your saucepan, use a whisk or rubber spatula to scrape the bottom of the pan constantly while stirring
- Continue to simmer until the mixture thickens and takes on a custard-like consistency. A variety of elements, like the sort of saucepan you’re using, the size of the pan, and the type of heat you’re using, might influence how long it takes to cook for.
- Once the frosting base has thickened, stir in the vanilla extract, chopped nuts, and shredded sweetened coconut until everything is well-combined. Stir well and put aside until completely cooled.
- PRO TIP: I put the coconut pecan frosting in the refrigerator to speed up the chilling process.
For the Chocolate Frosting:
- To prepare the frosting, combine the butter, unsweetened cocoa powder, powdered sugar, evaporated milk, and vanilla extract in a mixing bowl until well combined.
- Beat for approximately 5 minutes, scraping down the edges of the basin as necessary.
To assemble the cake:
- The initial layer of chocolate cake should be placed on a cake dish. Chocolate frosting should be piped around the borders. Fill the middle of the cake with 12 tablespoons of the coconut pecan frosting. Repeat the process for the second layer.
- Spread a layer of chocolate buttercream frosting around the sides of your cake.
- Optional: pipe swirls on top of cake with an open star tip to give it a polished appearance (optional)
- Cut into slices and serve
1 Serving Size (in grams): Calories in a serving: 666 36 g of total fat 19 g of saturated fat 0 g of Trans Fat Fat from unsaturated sources: 14 g Cholesterol: 140 milligrams 486 milligrams of sodium Carbohydrates (g): 81 grams 2 g of dietary fiber 66 g of sugar 8 g of protein * The nutritional information provided is an estimate and cannot be guaranteed to be correct.If you want specific diet recommendations, please consult with a qualified dietician.Disclosure of Affiliate Relationships: ** There may be affiliate links in this content.
Please be aware of this.It is possible that I will gain a small commission if you click on them or purchase the recommended things.However, I only recommend goods that I personally use and enjoy!Thank you very much for your support of Shugary Sweets!For further information, please see my disclosure policy**.
Cake falls under the following categories:
What’s Your Favorite Frosting Flavor?
ARTS & CULTURE— Food
Have You Ever Wondered.
- In what flavor do you like your icing to be?
- What is the number of different varieties of frosting available?
- Is it possible to create homemade frosting?
Ayesha was the inspiration for today’s Wonder of the Day.″Can you tell me the difference between icing and frosting?″ asks Ayesha inquisitively.Thank you for sharing your WONDER with us, Ayesha!
Do you have a sweet tooth?Yes, we do!And it makes no difference in what shape it takes.Regular cake is what we prefer.Cupcakes are a favorite of ours.
Cake pops are a favorite of ours.Cake is a favorite of ours, regardless of its shape or size.That unique coating of additional goodness on top makes it even more delectable!
What exactly are we discussing?Of course, there will be frosting!Some people refer to it as frosting.Whatever you choose to name it, it’s delectable and enhances the flavor of whatever it’s served alongside.Frosting is a sweet and generally creamy combination of sugar and milk or water that is used to decorate cakes and other baked goods.Other flavorings and ingredients, such as eggs, butter, and cream cheese, are also used in the recipe.
Since the 1600s, there have been recipes for frosting on the internet.Modern frosting, on the other hand, as we know it now, did not become popular until the early twentieth century.Today, frostings are used to decorate cakes, cookies, and a variety of other baked items.
- What is the total number of flavors available?
- How many fingers can you count on one hand?
- It is possible to make frosting in just about any taste you can imagine.
- Chocolate, vanilla, and buttercream are just a few of the frosting varieties that are widely available.
- People who favor more unusual frosting flavors such as white chocolate raspberry, strawberry shortcake, or orange cream are among those who do so.
- Others choose frosting flavors such as espresso, mint chocolate, and cotton candy for their cupcakes.
- Have you ever had frosting that tasted like cinnamon rolls?
- What do you think about marshmallow or cherry vanilla flavoring?
- Some individuals request pumpkin spice frosting throughout the fall season.
Gingerbread and peppermint sticks, on the other hand, are essential in the winter!The next time you’re in the grocery store, make a point of strolling along the baking materials section.Perhaps you’ll be amazed by the large number of different frosting tastes that are available.Of course, you may always visit a bakery if you want something sweet.
- A unique handcrafted frosting in almost any flavor you can imagine may be ordered from the bakery.
- Frosting does not have to be applied to a cake in a single layer on a flat sheet.
- Frosting has been elevated to the level of an art form by pastry chefs.
- Decorating with frosting may be done with pastry bags and other specific equipment, which allow culinary artists to create letters, flowers, and other ornamental motifs.
- How would you want the icing to be shaped to resemble your favorite superhero character?
Or is it a representation of your favorite pastime?With frosting, a talented pastry chef may create almost any design they choose.While icing enhances the flavor and appearance of a cake, it can also perform a vital structural purpose.Ever have a cake that was made up of several thin layers of cake?
- If so, tell us about it.
- The frosting between those layers, if you had any, was most likely what kept everything so firmly packed and held together.
- Standard CCRA.L.3, CCRA.L.6, Common Core, Next Generation Science Standards, and National Council for the Social Studies.″>Standards: Common Core State Standards, Next Generation Science Standards, and National Council for the Social Studies.″>Standards: Common Core State Standards, Next Generation Science Standards, and National Council for the Social Studies.″>Standards: Common Core State Standards, Next Generation Science Standards, and National Council for the Social Studies.″>Standards: CCRA
Wonder What’s Next?
It’s possible that tomorrow’s Wonder of the Day may make you laugh out loud!
Try It Out
- Mmmmm…mmmmm…good! Is it possible to believe how delicious today’s Wonder of the Day was? Grab a friend or a family member and continue the learning process by participating in one or more of the activities listed below: 1. So, what is your favorite flavor of frosting to eat? Do you like vanilla or chocolate ice cream? Or would you like something a little more exotic, such as bubble gum or cotton candy? Consult with a friend or member of your family about the type of frosting you prefer. What do they find appealing? A trip to the supermarket to try out a new flavor is recommended.
- What if the world’s supply of frosting ran out tomorrow? What would a creative baker do in this situation? Pretend you’re a professional baker working in a world where frosting isn’t available. What kind of decorations would you use on your cakes and cookies? What kinds of innovative solutions can you think of? If you’re feeling adventurous, why not make a cake with a friend or family member and experiment with some of your alternate topping options? What are your thoughts? Is any of these a decent alternative for icing on cakes and cupcakes? Who knows when you might come up with the next amazing cake or cookie topper
- you never know what you might come up with.
- If you’re looking for a new dish to try, go no further than the recipes listed here. Make Homemade Buttercream Frosting, Easy Cookie Icing, or Homemade Chocolate Frosting with a friend or family member and see how it goes.
The following people should be thanked for providing questions concerning today’s Wonder topic: Lujain, Quinton, and Kaylie. Continue to WONDER with us! What exactly are you puzzling over?
Top 3 Popular Cake Flavor Combinations
Cakes are ideal for desserts, parties, celebrations, and pretty much any other occasion when a cake is required.There are many different flavors of cake, and they may be combined in many different ways, such as red velvet, vanilla cake, chocolate cake, and so on.In today’s world, you may customize cakes by adding a lot of taste and shaping them the way you like.
With fondant, buttercream, and icing, bakers and confectioners are honing their abilities to an even higher level, and the results are sometimes breathtaking: gorgeous cake creations.While the appearance of a cake is crucial, the cake should not only look beautiful but should also taste excellent, according to the experts.Once upon a time, vanilla cake with vanilla buttercream icing was the de facto norm.However, folks are becoming more daring with their cake flavors these days, and they are receiving positive feedback from their visitors throughout.However, the reality is that not all flavors complement one another.
Some combinations are simply more enjoyable to consume than others.Here are the top three cake flavor combos that taste great when combined.Which one is your favorite, and how did you find out?
Chocolate cake with chocolate ganache and mocha filling
True chocoholics would have a difficult time coping with such a deteriorating flavor profile.Chocolate cake may be both delicious and filling, and it can be a pleasant contrast from the vanilla cake that is typically provided.Traditionalists will appreciate the white chocolate ganache that may be used to cover the cake.
Chocolate cakes decorated with fall blossoms are suitable for every celebration.This is one of the most popular cake flavors for special events such as weddings and anniversaries, among others.
Orange Cake with Vanilla Buttercream
This rich, soft orange cake with a brilliant orange taste and a great texture takes pleasure to a whole new level.It is one of the most popular cake flavors of all time.To finish off this magnificent cake, a generous amount of thick, creamy vanilla buttercream is applied to give it a whimsical touch.
On your next birthday or anniversary, serve this cake to your guests and watch as they are wowed by this incredible dessert.
Red Velvet Cake with Cream Cheese Frosting
Red Velvet Cake was formerly considered a regional delicacy, but it has progressively gained in popularity throughout the country in recent years as well.Crimson velvet has swiftly emerged as the new classic, thanks to its brilliant red colour, which imparts an entirely new flavor while being mild enough for people who are not comfortable taking chances.Cream cheese has an appealing richness and creaminess to it that makes it impossible to resist.
A must-try for every cake enthusiast!Aside from that, you could experiment with some of these delicious cake flavor combinations.Almond cake with almond cream and white chocolate buttercream on the top and sides Caramelized banana cake with whipped cream Frosting made with cream cheese Banana Cake with Nutella Buttercream is a delicious dessert.A champagne cake with strawberry mousse and Champagne Buttercream is served with champagne.Apple cake topped with Salted Caramel icing Experiment with all of these combinations to discover how well they work for you personally.
It doesn’t matter what the occasion is; we’ve got you covered.If you are the type of person who like to keep things simple and does not want to experiment with other flavors, stick to classic flavors such as butterscotch cake, black forest cake, vanilla cake, or chocolate cake.We offer cakes to fit all occasions, including birthdays, anniversaries, Valentine’s Day, Christmas, and New Year’s Eve.
To make an order, all you have to do is go to our website and follow the on-screen instructions.We will personally deliver your order to your home or office.
What Cake Goes With Buttercream Frosting?
- We may receive a commission if you make a purchase after clicking on one of the links in this page. It might be difficult to choose the right cake and frosting combo at times. Is it possible for you to utilize buttercream frosting in your next dish but you’re not sure what sort of cake would go best with it? As a result of our research, we’ve come up with a couple of suggestions for you. Many cakes will taste well when frosted with buttercream icing, but certain options stand out more than others in terms of flavor. The following are some of the cake flavors that we recommend for buttercream frosting: Vanilla, chocolate, lemon, carrot, and red velvet are some of the flavors available.
Having said that, buttercream is highly adaptable, and may be used on practically any type of cake. As we get started, we’ll go over all there is to know about buttercream frosting and analyze which cakes will taste the best with it. No matter if you’re new to baking or looking for a new recipe concept, we’re here to assist you. Without further ado, let’s get into the meat of this article!
Will Any Cake Taste Good With Buttercream Frosting?
Whatever type of cake you use, as long as your buttercream is properly prepared, it should taste fine.It seems to reason that buttercream frosting, which is simply a thicker, fluffier version of ordinary icing, will taste fantastic no matter where it is used.As a result, the buttercream will be a little thicker than ordinary sugar-based frosting, so if your cake is already quite rich, you may want to save the buttercream for another occasion..
We recommend pairing buttercream icing with a vanilla cake, which is our initial recommendation.Because vanilla will already be on the light side, adding a thick buttercream frosting can assist to elevate the cake to the next level of deliciousness.If you want to add a little something more to your buttercream frosting, you might try mixing in a small amount of chocolate, which is another option to consider.
Following that, we have a chocolate cake recipe with buttercream icing that is sure to make your mouth wet. With dark chocolate as the base of your cake, adding a dab of fudge buttercream icing is the ideal approach to sweeten things up even further.
A tart lemon taste is another excellent cake flavor to match with buttercream.A lemon cake, like a chocolate cake, will not be overly sweet to begin with, so adding some buttercream icing is a perfect way to make it a little sweeter without taking away from the citrus taste.If you can’t get enough of the flavor of lemon, you might want to experiment with adding more lemon to your buttercream; the more the merrier, as they say.
We then have carrot cake with buttercream icing, which is sure to please even the most discerning sweet tooth.However, even though carrot cake might be dense and filling, making it fluffier with a buttercream frosting can be achieved without doing much more than icing.We also recommend including a pinch of cinnamon into your buttercream, or even experimenting with a marshmallow buttercream recipe if you enjoy sweets.
There are a variety of frosting alternatives available to you here.
Our last cake recipe for buttercream frosting is a red velvet recipe, which happens to be one of our favorites on the list. Although cream cheese frosting is traditionally used to decorate red velvet cakes, switching to buttercream is a terrific method to sweeten and improve the flavor of the cake.
How Do You Cover A Cake With Buttercream?
If you want to experiment with buttercream frosting on your cake, you may do it with relative ease. To begin, consider the following:
- Place your cake on a cake board or stand that is the same size as your cake
- Apply a thin, uniform layer of buttercream to your cake using a tiny quantity of the frosting
- Larger amounts of buttercream should be piled high on the top of your cake.
- Spread the buttercream evenly across the cake, scraping any excess into a separate bowl as you go.
- Turn the cake gently on its side and use a palette knife to spread the buttercream on the side of the cake
- If your cake requires extra frosting, repeat steps 3-5
- if it does not, you are ready to serve it.
Please keep in mind that you should wait until the buttercream icing has completely cooled in the refrigerator before putting it to your cake, which should not take more than an hour in total.
What Buttercream Is Best For Covering A Cake?
In general, when coating a cake with buttercream, you should use American buttercream.This is due to the fact that it has a fluffier and somewhat grainy consistency, which will make putting it to your cake much more straightforward.Additionally, American buttercream will be one of the sweeter buttercream recipes, so if you want something with a stronger flavor, you might want to give it a try.
If you don’t care for too sugary frosting, you may try a Swiss meringue buttercream, which will have a more buttery flavor and is more commonly seen in professional bakeries than homemade versions.
What’s The Difference Between Regular Frosting And Buttercream?
The most significant distinction between ordinary frosting and buttercream is the flavor they impart to baked goods.Regular frosting will be lighter and sweeter than buttercream since it is made using a sugar base rather than butter.While buttercream frosting will have a fluffier, richer consistency than regular frosting, it will not always be as sweet as traditional frosting due to the higher fat content.
When it comes down to it, buttercream is our favorite of the two, but it can be difficult to deal with if you don’t allow it to cool completely first.
Is Buttercream Better For Cake?
The buttercream icing will, on the whole, be preferable for cakes.Buttercream is a simple technique to give your dish a professional-quality final appearance, especially considering that it holds up better than whipped or conventional icing.Moreover, because buttercream frosting is thick and goes a long way, you won’t normally have to be concerned about running out before you’re finished decorating your cake.
Should You Refrigerate A Buttercream Cake?
Refrigerating a buttercream cake is typically a nice idea, even if it isn’t strictly necessary.Even though your cake appears to be in perfect condition, butter might begin to melt after a few days at room temperature, which you should try to avoid if at all possible.It’s also worth mentioning that a refrigerated buttercream cake may be kept for up to two weeks in an airtight container, but one that’s been left out would only last around three days.
If you want to finish your buttercream cake within 48 hours and don’t mind a softer texture, you may easily omit it from the recipe.
Does Buttercream Harden In The Fridge?
If you put buttercream frosting in the fridge, it has the potential to harden. Of all, this is just transitory and will become less obvious after around 30 minutes at room temperature, so there is no need to be concerned. Keep in mind that buttercream frosting will retain its flavor for as long as it is kept covered in the refrigerator, so keep that in mind while making your frosting.
How Do You Stop A Buttercream Cake From Sweating?
The most effective method of preventing a buttercream cake from sweating is to wrap it with plastic wrap.This will cause any moisture to condense on the plastic rather than on your cake, avoiding any sweating from occurring.To avoid sweating buttercream, allow your cake’s temperature to gradually shift rather than transferring it from cold to warm.
If possible, allow your cake to rest out at room temperature before transporting it to avoid the problem of sweating buttercream.
How Long Does Frozen Buttercream Take To Defrost?
If your buttercream has been frozen, it will take around 48 hours to thaw. Because buttercream frosting is fairly thick, the amount of time it takes to defrost will be determined by how much you have. As a caveat, if your frosting isn’t too dense, you might be able to utilize it after a day in the refrigerator, which means your buttercream may surprise you.
How Long Does Buttercream Frosting Last?
It is possible to preserve buttercream frosting in the refrigerator for up to one month as long as it is stored correctly.If you chose to freeze it, your buttercream will last an additional three months, indicating that it will be good for quite some time.Because buttercream works best when stored in an airtight container, it is important to follow this recommendation if you want to keep yours edible for more than a few days after it has been made.
How Can You Tell If Your Buttercream Is Bad?
- Some symptoms to look out for if you feel your buttercream cake or frosting is contaminated are as follows: The following are the most prevalent indicators of ruined buttercream: Mold/thick cream developing at the top of your icing
- your cake turning green at the bottom
- water gathering towards the bottom of your cake/container
It’s possible that expired buttercream will have a sour flavor, so make sure to sample it before baking or presenting it to other people.
To Wrap It Up
Whatever your experience level with buttercream is, determining which cakes would work best with it might be difficult.Here are some ideas to get you started: Buttercream frosting goes well with a variety of flavors, including vanilla, chocolate, lemon, carrot, and red velvet, while it can be used with just about anything.If your cake is already rich, you may want to hold off on using buttercream, since it has a highly creamy consistency and buttery flavor, so keep that in mind when making your frosting selection.Of course, if you want a little tang to your buttercream frosting, you can always add some chocolate or even lemon extract to it.Whatever you do, remember to preserve buttercream frosting and cakes in an airtight container, and don’t forget to have fun while you’re at it.Before you leave, be sure to read over the useful related blogs listed below!
- Is it necessary to grease silicone molds and cake pans before baking?
- How to Freeze Cheesecake (with Pictures) When should you take a cake out of the pan after it has been baked?
What’s the Difference Between Devil’s Food and Red Velvet Cake?
Was it ever brought to your attention that Devil’s food cake and red velvet cake, at one point in their histories, were both a comparable shade of red?It was a blend of natural cocoa powder and ″red,″ also known as brown sugar, that was used to bake them both.These relative cocoa cakes have a surprising amount in common with one another in terms of history, but there is one significant distinction.
What’s the Difference Between Devil’s Food and Red Velvet Cake?
- Descended from Victorian-era cakes baked with cocoa powder and occasionally sweetened or moistened with red beets, both devil’s food cake and red velvet cake have a similar history. In fact, there are stories that Devil’s food was previously dyed red, presumably from a mixture of cocoa powder and baking soda, similar to how red velvet cake was tinted at one time. Even though both cakes ask for different cocoa powders and different liquids, modern versions of both cakes use the same flour and comparable leaveners and sweeteners as their predecessors. Devil’s food cake is often made using Dutch-process cocoa for a stronger chocolate flavor, but red velvet is nearly always made with natural cocoa to improve the color of the cake.
- The liquid: Devil’s food cake is created with hot coffee, boiling water, or sour cream, depending on the recipe. A unique tang is imparted to red velvet by the addition of buttermilk and vinegar.
- The color: Last but not least, and maybe most noticeably, Devil’s food cake is not dyed with red food coloring, resulting in a rich dark chocolate color.
Simply said, Devil’s food cake is a more decadent, cocoa-infused variation of chocolate cake. Most chocolate cakes are flavored with melted chocolate and cocoa powder, while Devil’s food utilizes only cocoa powder and no molten chocolate. In addition, the crumb of devil’s food is tighter and more sensitive, owing to the larger amount of moisture from the coffee or water used.
Try our favorite Devil’s food cake:
Meghan Splawn is a fictional character created by author Meghan Splawn.Skills as a Food Editor Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years.She specializes in everyday baking, family cuisine, and capturing natural light in her photographs.Meghan approaches eating with an eye on saving money and time while still having a good time.Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team.Didn’t I Just Feed You?
- is a weekly podcast on food and family that she co-hosts with her husband.
- Meghan should be followed.
Is German Chocolate Cake Even German?
Checkers Old Munchen is the place to go for delectable treats during the Christmas season.Many delicious desserts are available in this German restaurant, including homemade apple strudel, Black Forest Cake, German Chocolate Cake, Kelly’s Raspberry Sponge Cake, and Kelly’s Pineapple Upside-Down Cake, to name a few.When it comes to German sweets, German Chocolate Cake is probably the first thing that comes to mind when thinking about them.Although this pastry originates in the United States rather than Germany