german chocolate cake paula deen

In a medium bowl, combine flour, cocoa, baking soda and salt. Add eggs; beat on low speed just until combined. Yield: 5 cups. x 9-in. Gently pour cream cheese mixture over batter. Let stand for 1 minute. Spread remaining one-third Coconut-Pecan Filling evenly over top of cake. Add the eggs, one at a time, beating well after each addition. Spread Chocolate Ganache Frosting evenly over the top and sides of the cake. Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray with flour. Spoon the batter evenly into the prepared pans. Spray 3 (9-inch) cake pans with nonstick cooking spray with flour. Preheat oven to 350 °F. Let cool in pans for 10 minutes. Let stand for 1 minute. baking dish. Add 1 bar melted chocolate, beating until combined. Bake at 325 °F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Store cake in refrigerator. In a small bowl, beat cream cheese and sugar until smooth. Remove from heat, and add 6 tablespoons butter, coconut and pecans, stirring until butter is melted. Arrange pecan halves around top and bottom of cake, if desired. Remove from pans and cool completely on wire racks. Stir in vanilla; fold in coconut and pecans. Add the sour cream and vanilla, beating until combined. Preheat oven to 350 °F. In a medium saucepan, combine 1 1/2 cups cream, 1 1/2 cups sugar and egg yolks. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Add the melted chocolate, beating until combined. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Cool on a wire rack for 1 hour. Add eggs, one at a time, beating well after each addition. Let stand until mixture reaches room temperature. In a medium bowl, combine the flour, cocoa, baking soda and salt. Spread the remaining one-third Coconut-Pecan Filling evenly over the top of the cake. Spread two-thirds of the Coconut-Pecan Filling evenly in between the cake layers. In a large bowl, beat the butter and sugar at medium-high speed with an electric mixer until fluffy. Pour the boiling cream over the chocolate mixture. Store the cake in the refrigerator. baking dish. One 4-ounce bar sweet baking chocolate, such as Baker's German, melted and cooled, Chocolate Ganache Frosting, recipe follows, Optional garnishes: pecan halves, chocolate curls, Two 4-ounce bars sweet baking chocolate, such as Baker's German, chopped. Refrigerate leftovers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. We have not tested this recipe and therefore, we cannot make representation as to the results. Pour half of the cake batter into a greased 13-in. Garnish with chocolate curls, if desired. Place cake in freezer for at least 1 hour. x 9-in. Remove from the heat. Pour 1 cup boiling cream over chocolate mixture. A viewer, who may not be a professional cook, provided this recipe. Cook over medium-low heat until the sugar is dissolved and the mixture coats the back of a spoon, about 10 minutes. Yield: 1 1/2 cups. Cook over medium-low heat, until sugar is dissolved and mixture coats the back of a spoon, about 10 minutes. Stir until the chocolate is melted and the mixture is smooth. Bake until a wooden pick inserted in the center comes out clean, 18 to 22 minutes. Coconut-Pecan Filling: Remove from the heat and add the coconut, pecans and butter, stirring until the butter is melted. Powered by the Parse.ly Publisher Platform (P3). If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Sign up to receive weekly recipes from the Queen of Southern Cooking, Oh-So-Sweet Valentine's Day Chocolate Recipes, 1 (18 1/4 oz) package German chocolate cake mix, 2 1/2 cups 1 1/2 cups for the cake, 1 cup for the frosting granulated sugar. Cool until frosting reaches spreading consistency. Frost cooled cake. Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray with flour. Place the cake in the freezer for at least 1 hour. Chocolate Ganache Frosting: Pour half of the cake batter into a greased 13-in. Prepare cake batter according to package directions; set aside. Spread Chocolate Ganache Frosting evenly over top and sides of cake. Spread 2/3’s of Coconut-Pecan Filling evenly in between cake layers. Arrange the pecan halves around top and bottom of cake if desired. Be the first to rate and review this recipe. Gradually add to the butter mixture, alternately with the buttermilk, beginning and ending with the flour mixture. In a medium bowl, combine 2 bars of chopped chocolate, 1/4 cup butter and corn syrup. Gently pour cream cheese mixture over batter. Garnish with chocolate curls if desired. Preparation. Let stand until the mixture reaches room temperature. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks .Cook and stir over medium-low heat until thickened and a thermometer reads 160 °F or is thick enough to coat the back of a metal spoon. Spoon batter evenly into prepared pans, and bake for 18 to 22 minutes, or until a wooden pick inserted in center comes out clean. Remove from the pans and cool completely on wire racks. In a large bowl, beat the … In a large bowl, beat 1 cup butter and 2 cups sugar at medium-high speed with an electric mixer until fluffy. Stir until chocolate is melted and mixture is smooth. Gently spoon remaining batter over top; spread to edge of pan. Add sour cream and vanilla, beating until combined. Sign up to receive weekly recipes from the Queen of Southern Cooking, Holiday Meal Recipes for Christmas Dinner, German Chocolate Cake with Coconut Custard Filling, 1 cup plus 6 tablespoons and 1/4 cup, divided and softened butter, 1 (4 oz) bar melted and cooled, plus 2 more bars, chopped sweet baking chocolate, 1 1/2 cups plus 1 cup, boiling heavy whipping cream. Chill for 30 minutes, stirring occasionally, until frosting is a spreadable consistency. In a large bowl, beat 1 cup butter and 2 cups sugar at medium-high speed with an electric mixer until fluffy. In a medium saucepan, combine the cream, sugar and egg yolks. Chill for 30 minutes, stirring occasionally, until the frosting is a spreadable consistency. In a medium bowl, combine the chopped chocolate, butter and corn syrup. Spray 3 (9-inch) cake pans with nonstick cooking spray with flour. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Let cool in the pans for 10 minutes. Gently spoon remaining batter over top; spread to edge of pan. Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray with flour.

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