german chocolate cake paula deen

Gently pour cream cheese mixture over batter. Remove from heat, and add 6 tablespoons butter, coconut and pecans, stirring until butter is melted. Add sour cream and vanilla, beating until combined. Place cake in freezer for at least 1 hour. Spread 2/3’s of Coconut-Pecan Filling evenly in between cake layers. Remove from the heat and add the coconut, pecans and butter, stirring until the butter is melted. Let cool in pans for 10 minutes. In a medium bowl, combine 2 bars of chopped chocolate, 1/4 cup butter and corn syrup. Spray 3 (9-inch) cake pans with nonstick cooking spray with flour. Let stand until mixture reaches room temperature. Cool until frosting reaches spreading consistency. In a medium saucepan, combine 1 1/2 cups cream, 1 1/2 cups sugar and egg yolks. Add the sour cream and vanilla, beating until combined. Spread two-thirds of the Coconut-Pecan Filling evenly in between the cake layers. Gently pour cream cheese mixture over batter. baking dish. Powered by the Parse.ly Publisher Platform (P3). Bake at 325 °F for 70-75 minutes or until a toothpick inserted near the center comes out clean. In a large bowl, beat the butter and sugar at medium-high speed with an electric mixer until fluffy. Pour half of the cake batter into a greased 13-in. Let stand for 1 minute. Stir in vanilla; fold in coconut and pecans. Chill for 30 minutes, stirring occasionally, until frosting is a spreadable consistency. In a medium bowl, combine the chopped chocolate, butter and corn syrup. Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray with flour. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Coconut-Pecan Filling: Arrange the pecan halves around top and bottom of cake if desired. 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. Gently spoon remaining batter over top; spread to edge of pan. In a medium bowl, combine the flour, cocoa, baking soda and salt. Garnish with chocolate curls, if desired. baking dish. Store the cake in the refrigerator. Yield: 5 cups. x 9-in. x 9-in. Let stand until the mixture reaches room temperature. Spread Chocolate Ganache Frosting evenly over the top and sides of the cake. Arrange pecan halves around top and bottom of cake, if desired. Refrigerate leftovers. Chocolate Ganache Frosting: 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. Preheat oven to 350 °F. Let cool in the pans for 10 minutes. Spread remaining one-third Coconut-Pecan Filling evenly over top of cake. In a small bowl, beat cream cheese and sugar until smooth. Remove from pans and cool completely on wire racks. Preparation. Add eggs; beat on low speed just until combined. Bake until a wooden pick inserted in the center comes out clean, 18 to 22 minutes. Pour 1 cup boiling cream over chocolate mixture. Stir until the chocolate is melted and the mixture is smooth. In a large bowl, beat 1 cup butter and 2 cups sugar at medium-high speed with an electric mixer until fluffy. 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. Store cake in refrigerator. 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. Cook over medium-low heat until the sugar is dissolved and the mixture coats the back of a spoon, about 10 minutes. Pour half of the cake batter into a greased 13-in. Add 1 bar melted chocolate, beating until combined. Be the first to rate and review this recipe. In a medium bowl, combine flour, cocoa, baking soda and salt. Spoon batter evenly into prepared pans, and bake for 18 to 22 minutes, or until a wooden pick inserted in center comes out clean. 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). Garnish with chocolate curls if desired. 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. Spray 3 (9-inch) cake pans with nonstick cooking spray with flour. Gradually add to the butter mixture, alternately with the buttermilk, beginning and ending with the flour mixture. Preheat oven to 350 °F. Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray with flour. Cook over medium-low heat, until sugar is dissolved and mixture coats the back of a spoon, about 10 minutes. Spread Chocolate Ganache Frosting evenly over top and sides of cake. Place the cake in the freezer for at least 1 hour. Let stand for 1 minute. Frost cooled cake. Add eggs, one at a time, beating well after each addition. Yield: 1 1/2 cups. Stir until chocolate is melted and mixture is smooth. Remove from the pans and cool completely on wire racks. Add the eggs, one at a time, beating well after each addition. Chill for 30 minutes, stirring occasionally, until the frosting is a spreadable consistency. 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. Pour the boiling cream over the chocolate mixture. Gently spoon remaining batter over top; spread to edge of pan. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. 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. Add the melted chocolate, beating until combined. Remove from the heat. Spread the remaining one-third Coconut-Pecan Filling evenly over the top of the cake. We have not tested this recipe and therefore, we cannot make representation as to the results. Cool on a wire rack for 1 hour. 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.

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