For Michelle’s upcoming birthday, I made her a German’s Sweet Chocolate Cake with Coconut Pecan Frosting. I used the recipe for both of those off the box of Baker’s German’s Sweet Chocolate. Because it is a sweet chocolate, I made a dark chocolate cream cheese frosting for the between layer. It also went on top of a recipe of German’s Sweet Chocolate cupcakes.
Baker's Original German's Sweet Chocolate Cake
1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
3/4 cup (1-1/2 sticks) butter
1-1/2 cups sugar
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
Preheat oven to 350°F.
In a double boiler melt chocolate and butter. Stir until chocolate is completely melted.
Whisk together the flour, baking soda and salt.
Pour melted chocolate and butter into a bowl of an electric mixer. Add sugar; mix well. Add eggs, 1 at a time, beating on low speed of electric mixer after each addition until well blended. Add vanilla; mix well. Add 1/2 cup of the flour; mix well. Add remaining 1-1/2 cups flour alternately with buttermilk, beating until well blended after each addition.
Divide into buttered and floured 9-inch baking pan.
Bake cake for 30 minutes or until toothpick inserted in center comes out clean. Cupcakes take 20-25 minutes. Cool in pan on wire rack. Frost between the layers with Chocolate Cream Cheese Frosting. Frost the top and sides with Coconut-Pecan Filling and Frosting.
Dark Chocolate Cream Cheese Frosting
1 package (8 oz.) Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa (I used Hershey’s Special Dark)
Sift together powdered sugar and cocoa to remove any lumps.
With an electric mix beat the cream cheese and butter. Add in the vanilla. Slowly add the cocoa-powdered sugar mixture. Scrape down the sides of the bowl and mix until combined.
Coconut Pecan Frosting
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 teaspoon vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 – 7 ounce package coconut (about 2-2/3 cups)
1-1/2 cups chopped pecans
Whisk egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Stir in coconut and pecans. Cool to room temperature and of desired spreading consistency.
Frost top and sides of cake.