We will be using unsweetened baking chocolate instead of the usual sweetened chocolate.. This take on an old classic is made with coconut and walnut pieces, as well as fat-free evaporated milk. (If it gets to cold or thick to spread, simply leave out at room temperature until it softens up a bit.) Generously spread the frosting over the cake. Microwave ... German chocolate frosting. Gently stir in the coconut pecan icing. Once the cake and the frosting have cooled completely, fold the coconut and pecans into the frosting. Remove from heat and whisk in vanilla. Frost w/ a chocolate & sour cream icing (1 lb milk chocolate, 1 c sour cream-- melt chocolate in double boiler until melted. Works fantastic if you like to make your own frosting! Buttermilk does come with its own natural sugar. You get all of the taste with less cholesterol. As mentioned, I suggest using a six to nine inch round cake baking pan, the number depending upon your cake needs. NOTE If you plan on having left over cake and frosting, store the cake in the fridge un-frosted. All you need is German chocolate cake mix, coconut pecan icing, eggs, water, & oil. Remember the dry mix that you used to be able to make your own frosting for German Chocolate cakes? The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. Made with coconut and walnut pieces. The cake obtained its name from the chocolate used to make the cake which was "Baker's German's Sweet Chocolate". The cake is made with two layers of chocolate cake with a coconut, pecan filling between the layers then topped with the same filling. German chocolate is so well-known that you can make a devil’s food cake, top it with German chocolate cake and many would argue with you that it is a German chocolate cake because of … Spread it on the layers and sides of your chocolate cake. Makes about 2 cups. Makes 2-cups. This works great!! So confession time—I’m a little bit picky about my chocolate cake. Transfer to electric mixer bowl, add 1 c sour cream, beat until smooth. Combine everything except the icing with an electric mixer or whisk. Use immediately) German chocolate cake, on the other hand, is known for its caramel-flavored icing laced with coconut and pecans. Fold in coconut and pecans until thoroughly coated. Place in fridge until frosting is just firm enough to spread. Update: This Easy German Chocolate Cake recipe has been a family favorite for a long time, so I’ve updated it with a video and new photos and am sharing it again for new readers who may have missed it the first time around, or haven’t made it yet. The recipe for Sugar Free German Chocolate Cake. Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. You can also substitute the water for milk (or buttermilk) to make an even richer cake. Spread it on the layers and sides of your chocolate cake. The frosting tends to separate a bit when stored and can benefit from some a quick stir before eating. This recipe also calls for buttermilk. This is fantasic for those recipes that call for the dry mix.This is from the Pillsbury Bake-off Cookbook 1995. Sam German was the inventor of the sweet chocolate produced by the Baker's Chocolate Company. Baking Tips Before getting started with the cake batter, place a pot of water on the stove to boil so that it’s ready to go when you need it. The German chocolate cake frosting will freeze well for up to 3 months too, thaw overnight in the refrigerator and mix well before frosting the cake. 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