1 cup Buttermilk (or make your own by adding 1 tbsp of lemon juice or white vinegar and enough milk to make a cup. Let stand for 5 min., use immediately)
½ cup Oil (vegetable or canola oil)
2 teaspoons Vanilla Extract
1 cup Boiling Water
For the Coconut Frosting:
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk (NOT CONDENSED MILK)
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
For the Chocolate Frosting:
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk (add more if needed)
1 teaspoon vanilla extract
Instructions:
German Chocolate Cake:
Preheat the oven to 375 degrees F. Lightly grease two 8 or 9 inch round baking pans. (I prefer spring form pans). You can line the bottoms with parchment or wax paper to make the cakes come out easier.
Mix all the dry ingredients together, sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Then in another bowl combine wet ingredients, the eggs, buttermilk (or substitute), oil and vanilla and mix well. Combine the wet and dry ingredients together mixing well, then carefully add the boiling water, a bit at a time to warm batter and prevent eggs from cooking, (the batter will be very thin). Pour batter into pans.
Bake for 25 – 35 minutes, depending on your cake pan size. An 8” pan takes less time to bake or test for doneness by inserting a toothpick in center and it comes out clean, . Allow to cool 5 minutes in the pan and then invert onto wire racks to cool completely.
German Chocolate Frosting:
Add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk to a medium size saucepan. Mix ingredients together, stirring constantly and bring to a low boil over medium heat. Continue to stir constantly for several minutes or until the mixture begins to thicken.
Remove from heat and add vanilla, nuts and coconut, stir together. Allow frosting to cool completely before layering it on the cooled cake.
Chocolate Buttercream Frosting:
Melt butter and add to bowl, then stir in cocoa powder. Alternate add a little powdered sugar and milk, beating till creamy. If needed add a small amount additional milk, to thin out the frosting, or a little extra powder, until you reach your desired consistency. Finish by stirring in the vanilla.
To Assemble The Cake:
Place a cake round on your serving stand or plate.
Apply a thin layer of chocolate frosting over the layer, and then spread half the coconut frosting on top, making sure to leave a ½ inch from the filling and edge of cake.
Place the second cake on top of the first and add chocolate frosting over the entire cake including the sides.
Add the remaining coconut frosting on top of the cake and spread out.
You can also make it a rolled cake
Notes
Make Ahead Instructions: Both frostings (coconut and chocolate) may be put in a covered container and placed in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. When ready to use, remove frostings from fridge at least an hour before you’re ready to frost the cake.
Freezing Instructions: After the layers are allow to cool completely, wrap them in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this way!
You can also also freeze the assembled cake for 2-3 months. Allow to come to room temperature before serving.
Keep a can of apple pie filling and a roll or two of cinnamon rolls so that if you get unexpected people dropping by or just have a craving, you have a delicious cake at the ready.
Ingredients
1 can apple pie filling (540 ml)
1 or 2 cinnamon rolls with icing (351 g)
1 cup chopped pecans (optional)
Directions
Depending on the how many people you wish to serve you can use 1 or 2 cinnamon roll tubes. (Using 1/2 can of pie filling and 1 cinnamon roll will yield you 6 servings in an 8″x8″ pan) If you use a full can of pie filling you will need 2 cinnamon rolls and a 9″x13″ pan.
Open your tubes of cinnamon rolls and separate the sections
Cut each section into quarters with a knife or scissors and put into a bowl
Open the can of pie filling and depending on how many tubes you are using cut apple slices into smaller pieces, and put them in the bowl with the cinnamon rolls.
Gently fold the apple pieces and 1/2 the pie filling mixture together
Coat the cooking pan with cooking spray and pour the mixture into it
If using pecans, sprinkle over top
Bake in a preheated over at 375 degrees F for 30 minutes
Let cool at least a 1/2 hour before drizzling the icing from the cinnamon tubes over top.
1/2-3/4 cup(s) flaked coconut (depending on your taste)
1-2 package(s) of cream cheese (8 ounces ea., depending on your taste)
1/2 cup of butter
4 cups of icing sugar (16 ounces)
1-2 teaspoons vanilla (depending on your taste)
Directions
Preheat oven to 350 degrees F.
Combine flour, sugar, salt, baking soda and cinnamon in a large bowl
Add eggs and oil, stir until ingredients are moistened
Stir in vanilla, pineapple, bananas and 1 cup of chopped toasted pecans (put pecans on a baking sheet and put under the broiler for a minute or two while stirring to ensure they don’t burn)
Pour batter into 3 well-greased and floured 9-inch cake pans
Bake for 25-30 minutes or until a toothpick inserted in the center comes our clean.
Remove from pans after cooling for about 10 minutes and then cool cake completely before icing (about 1 hour)
Cream butter in mixer and add vanilla and gradually add icing sugar. Stir in coconut.
Spread 1 cups of cream cheese icing over first layer and top with second layer and top with another cup of icing, then top with last layer and frost the top and sides with remaining icing. Decorate top with pecan half’s and pecan pieces
Note: I know prefer to use two jello roll pans (these pans are smaller than a cookie sheet) lined with parchment paper instead of cake pans. I use an ice cream scoop to divide the batter between the pans. This makes 4 equal layers. Back around 15-20 minutes instead of 30 minutes as they are less thick. Once each layer is cooled enough I simply cut them in half including the parchment paper and stack them onto of each other til I’m ready to frost them. I then remove the parchment paper and ice each layer but not the sides. I then trim each side to make it nice and neat. To serve cut the cake down the middle and then serve 1-2 inch slices.
1 1/2 cups of all-purpose flour (preferably unbleached)
3 teaspoons of baking powder
3/4 teaspoon salt
1 teaspoon almond extract
2 teaspoons of vanilla extract
3/4 cup vegetable or canola oil
For Glaze
1 teaspoon grated orange zest
3 tablespoons of orange juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup of powdered sugar (icing sugar) (plus additional for decoration)
1/2 cups sliced toasted almonds (store bought or make them yourself, recipe to follow)
Directions
To make toasted almonds
Preheat oven to 350 degrees F.
Place parchment paper onto a cookie sheet. Spray parchment paper with vegetable oil
Spread slivered almonds in a single layer and bake 10-15 minutes until almonds just begin to turn golden brown. Stir every 5 minutes to prevent burning. When toasted remove from sheet and keep aside for decoration
For Glaze
Mix together orange zest, orange juice, powdered (icing) sugar, vanilla and almond extracts. Whisk and set aside
For Cake Batter
Spray sides of a 9-inch round cake pan and line bottom with parchment paper
Stir until well blended the yogurt, sugar and eggs.
Add all-purpose and almond flours along with baking powder, salt and almond and vanilla extracts
Add oil and mix for about 2 or 3 minutes
Pour batter into pan and bake for 30-45 minutes. If top is getting too brown, cover with foil sprayed with vegetable oil to prevent sticking. Bake until cake feels springy to the touch and toothpick inserted into the center comes out clean. Do not over bake. Cool cake on wire rack.
While cake is still warm use a pastry brush to gently pat glaze all over the top and sides. Continue to patting on glaze til all used up, it will be soaked up by the cake.
Sprinkle almonds over top of cake while glaze is still wet and pat gently.
Cool cake completely and then sprinkle with powdered (icing) sugar and serve
6-8 Giant Lady Fingers (ie Milano brand)
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