Recipes for Judys' Foodies: German Chocolate Cake

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistency. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Monday, March 19, 2012

German Chocolate Cake

This heart shaped German Chocolate Cake will steal your heart, with its' light fluffy cake & gooey scrumptious pecan & coconut filling! A truly beautiful & delicious cake that is pure FUN to make & even more FUN to eat ! If you do not have heart shaped pan do NOT despair 9 inch round pans make an equally splendid cake ! DIG IN to German Chocolate Cake it is YUMMY YUMMY!

FILLING:
4 Eggs Yolks
1 Can Evaporated Milk 12oz.
1 Cup Granulated Sugar
1/2 Cup Brown Sugar
6 TBS Butter
Dash of Salt
2 TSP Vanilla
2 & 1/3 Cups Coconut
1 & 1/2 Cups Pecans Chopped & Toasted in a skillet until lightly browned
Whisk eggs yolks with the milk, In a heavy pan melt butter & whisk in sugars & salt. Slowly whisk in milk & egg yolks while cooking over medium high heat. Continue to heat & cook until lightly thick & foamy. Once thick remove from heat & whisk in vanilla & then the coconut. Let the nuts out until you are ready to frost & then stir the nuts into your frosting. Frost the cake once cake is completely cool & you may refrigerate frosting until cake is cool up to 3 days in the frig.

CAKE:
4 OZ semi sweet chocolate
1/4 Cup Extra Dark Cocoa
1/2 Cup Strong Hot Coffee
2 Cups Flour
1 TSP Baking Soda
1 & 1/2 Sticks Butter softened
1 Cup Granulated Sugar
2/3 Cup Brown Sugar
1 TSP Salt
4 Large Eggs
1 TSP Vanilla
1 Cup Plain Yogurt

Preheat oven to 350 Degrees.

Mix Chocolate, Cocoa & Coffee in a deep heavy saucepan & stir over low heat until chocolate is melted. Remove from heat. In a large mixing bowl beat butter. Add sugars beat until fluffy. Add eggs & beat again. Add vanilla & beat again. Add chocolate mixture & beat again. Stir all the dry ingredients together & add 1/3 beating well. Add 1/3 of the yogurt & beat. Continue adding 1/3 of the dry with a 3rd of the yogurt until all is incorporated mixing well. Grease & flour 2 9 inch pans & divide the batter between the 2 pans. Bake for 30 to 35 minutes. Once baked remove from oven & let cake cool in the pans for 10 minutes & then dump out of the pans. Let cool completely before assembling the cake. Place one layer on a plate. Fill with 1/2 of the filling. Top with remaining layer & spread the rest of the filling over the top of the second layer. This is the usual German Chocolate Cake way of frosting but we love the frosting finished like a regular cake with the filling on the sides of the cake too.