Trisha Yearwood's German Chocolate Cake Recipe
Ingredients
For this delicious German chocolate cake recipe, you will need the following ingredients: 2 cups of all-purpose flour, 2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 cup of buttermilk, 1 cup of vegetable oil, 3 large eggs, 2 teaspoons of vanilla extract, 1 cup of boiling water, 1 can of evaporated milk, 1 cup of butter, 1 ½ cups of shredded coconut, and 1 ½ cups of chopped pecans. In addition, you will need some additional ingredients for the chocolate frosting: 2 cups of semi-sweet chocolate chips, 1/3 cup of evaporated milk, 1/3 cup of butter, and 1 teaspoon of vanilla extract.
Instructions
To make Trisha Yearwood's German chocolate cake, begin by preheating your oven to 350 degrees Fahrenheit. Grease and flour two round 9-inch cake pans. In a large bowl, mix together the flour, sugar, baking soda, and salt. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla. Slowly add the wet ingredients to the dry ingredients, stirring until everything is combined. Then, stir in the boiling water.
Divide the batter between the two prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto racks to cool completely.
To make the frosting, combine the evaporated milk, butter, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 12 minutes. Remove from the heat and stir in the coconut and pecans. Allow the frosting to cool completely.
To make the chocolate frosting, melt the chocolate chips, evaporated milk, and butter in a double boiler or in a heat-proof bowl over a pot of simmering water. Stir until the chocolate is melted and smooth. Remove from the heat and stir in the vanilla extract. Allow the frosting to cool until spreadable.
Spread the cooled coconut pecan frosting between the cooled cake layers and spread the chocolate frosting over the top and sides of the cake. Serve the cake at room temperature. Enjoy!
Nutrition
One slice of this delicious German chocolate cake contains approximately 736 calories, 41.4 grams of fat, 92.4 grams of carbohydrates, and 8.4 grams of protein. It is also a good source of fiber, calcium, and iron. While this cake is delicious and indulgent, it is best enjoyed in moderation.
Tips and Tricks
For a lighter version of this cake, try using low-fat or non-fat buttermilk, egg whites instead of whole eggs, and reduce the amount of butter and sugar. You can also try substituting the vegetable oil for applesauce. To make the cake more flavorful, try adding a teaspoon of almond extract to the cake batter. To make the cake more moist and flavorful, try adding a teaspoon of instant coffee granules to the boiling water.
Serving Suggestions
This German chocolate cake is perfect for special occasions such as birthdays and holidays. It can also be served as a dessert after a dinner party or as a special treat for yourself! Serve the cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent treat.
Storage
This cake can be stored at room temperature in an airtight container for up to 5 days. To freeze the cake, wrap it in plastic wrap and then in aluminum foil. The cake can be stored in the freezer for up to 3 months. To thaw the cake, place it in the refrigerator overnight.
Conclusion
Trisha Yearwood's German chocolate cake is a decadent and indulgent dessert that is perfect for any special occasion. With its rich and creamy frostings, moist cake layers, and crunchy coconut and pecans, this cake is sure to be a hit! This delicious cake is easy to make and can be stored for up to 5 days at room temperature or for up to 3 months in the freezer. Enjoy!
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