Does anyone have a good recipe for the icing for German Chocolate cake? It's not really an icing you can decorate with, so I've never made it before. I tried to just search it, but for some reason I can't get the search to work. I just keep getting an error message.
here's an original recipe:
http://www.food.com/recipe/bakers-original-german-sweet-chocolate-cake-170846
the original recipe on the kraft site (who owns german chocolate) gives an error also --
you know this is an american cake yes? not one from germany --
Quote by @-K8memphis on 10 hours ago
you know this is an american cake yes? not one from germany --
What is a "German chocolate cake"? Is that like a terminology referring to one specific recipe? Box mix? What is it?
well no it's only reasonable to figure that german chocolate cake would be german unless you know the background --
but yes mr. german, developed the sweet chocolate that was eventually named after him so it became "german's chocolate" back in the day and then that cake recipe was developed although most of us figure it's a recipe from germany for obvious reasons --
that's why when someone wants to make a better german chocolate cake and use other chocolate it's probably a great choco cake but it's no longer a "german chocolate cake"
I love the frosting/filling from Bobby Flay's German chocolate cake with coconut-pecan cajeta frosting (if you Google it, it will come up). If I want to be able to decorate the cake, I just use the coconut-pecan frosting as the filling and cover the outside with chocolate ganache.
I pair germans chocolate cake with a chocolate SMBC (semi-sweet chocolate) and a dark chocolate drizzle (herseys special dark). it's a delicious combo...people said the frosting tasted like ice cream!
see link to my gallery for cake, including sliced view...
http://www.cakecentral.com/gallery/i/3304788/germans-choc-bday
SMBC recipe...
https://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
...after butter is fully incorporated add SMBC is fluffy, add 2-4 oz melted and cooled semi-sweet chocolate
maybe i misunderstood the OP's question?
@rothells do you want just the coconut-pecan filling recipe?
http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx
Virago, that cake looks amazing! Absolutely stunning and here I thought it was not possible to do a decorated cake with German Chocolate frosting. You blew that theory out of the water! I was originally just asking for a recipe for the icing itself (like you would buy in a can at the store) to go between the layers and on the outside of the cake. But I love that you posted and gave your recipe with pictures I am excited to give it a try thank you!
Quote by @rothells on 49 minutes ago
Virago, that cake looks amazing! Absolutely stunning and here I thought it was not possible to do a decorated cake with German Chocolate frosting. You blew that theory out of the water! I was originally just asking for a recipe for the icing itself (like you would buy in a can at the store) to go between the layers and on the outside of the cake. But I love that you posted and gave your recipe with pictures I am excited to give it a try thank you!
thanks for the cake compliment!
just to clarify (may be hard to see in the pics)...the cake is made up of 2 layers germans chocolate cake, with coconut-pecan filling in between and on top (half of the kraft recipe, i froze the other half), chocolate SMBC on sides (used a scraper to smooth), dark chocolate drizzle, same chocolate SMBC to do the (very simple) piped borders (the top border hides the transition from SMBC to filling).
it may not be entirely traditional, but (yum, num, num) it sure is good!!!
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