German Chocolate Cake is without a doubt my favorite cake of all. However, I like the standard caramel-nut icing to be inside of the cake instead of outside. If you haven't tried an inside out cake, you are missing out! This cake is delicious and so moist. Actually, the cake will get "moister" on the second and third day. That is if it makes it that long. Make it the night before and serve the next day and you will see what I mean by that.
I am not much of an icing person. I like a pound cake or a breakfast cake. This is the best of the both. I do put a little dark chocolate glaze on top along with the organic powdered sugar. Sometimes, I put a little caramel glaze on top. However, the dark chocolate is the best. The cake is beautiful and it looks really "fancy" on the gold charger plate.
This makes a great cake for a party or just to serve your family. I love to eat a piece with my morning coffee. It is simple to make.........so delicious to eat. Enjoy!
GERMAN CHOCOLATE INSIDE OUT CAKE – PAT’S FAVE
INGREDIENTS:½ cup semisweet chocolate1 tub coconut pecan frosting4 eggs½ cup canola oil1 cup water
TO MAKE:Pre-heat Oven to 350 Degrees. Spray your Bundt pan with cooking spray (generously) make sure and coat sides and middle.
In large mixing bowl – Mix the Cake Mix, 1 cup of water, ½ cup canola oil & 4 eggs together until mixed well. Fold in the 1 tub of the coconut pecan frosting. ( I use Duncan Heinz)
Pour ingredients into sprayed Bundt Pan evenly. Place in oven at 250 Degrees for 20-25 minutes. Be sure and do the toothpick test. Do not over bake.
Let cool. Transfer to Cake plate and sprinkle the Organic Powdered sugar on cake. Pour a light glaze of the chocolate glaze mix over cake and top with more powdered sugar. Again, I use just a light glaze on the cake. I don’t want the icing over bearing the cake.
Cover the cake with a lid or plastic wrap to keep moist. Don't refrigerate!
This cake is delicious and will get actually be moister the 2nd and 3rd day.
Dark Chocolate Glaze Recipe for Light Frosting:
INGREDIENTS:
8 ounces Hershey’s Dark Chocolate Chips
3 Tablespoons Butter
1/3 Cup Milk
TO MAKE:
Melt butter in a saucepan over low heat, stirring frequently with a silicone spatula, about 1 minute. Add chocolate; stir constantly until it starts to melt, about 2 minutes. Slowly pour in milk; stir until incorporated and chocolate is melted, about 2 minutes.
I am not much of an icing person. I like a pound cake or a breakfast cake. This is the best of the both. I do put a little dark chocolate glaze on top along with the organic powdered sugar. Sometimes, I put a little caramel glaze on top. However, the dark chocolate is the best. The cake is beautiful and it looks really "fancy" on the gold charger plate.
This makes a great cake for a party or just to serve your family. I love to eat a piece with my morning coffee. It is simple to make.........so delicious to eat. Enjoy!
GERMAN CHOCOLATE INSIDE OUT CAKE – PAT’S FAVE
INGREDIENTS:½ cup semisweet chocolate1 tub coconut pecan frosting4 eggs½ cup canola oil1 cup water
TO MAKE:Pre-heat Oven to 350 Degrees. Spray your Bundt pan with cooking spray (generously) make sure and coat sides and middle.
In large mixing bowl – Mix the Cake Mix, 1 cup of water, ½ cup canola oil & 4 eggs together until mixed well. Fold in the 1 tub of the coconut pecan frosting. ( I use Duncan Heinz)
Pour ingredients into sprayed Bundt Pan evenly. Place in oven at 250 Degrees for 20-25 minutes. Be sure and do the toothpick test. Do not over bake.
Let cool. Transfer to Cake plate and sprinkle the Organic Powdered sugar on cake. Pour a light glaze of the chocolate glaze mix over cake and top with more powdered sugar. Again, I use just a light glaze on the cake. I don’t want the icing over bearing the cake.
Cover the cake with a lid or plastic wrap to keep moist. Don't refrigerate!
This cake is delicious and will get actually be moister the 2nd and 3rd day.
Dark Chocolate Glaze Recipe for Light Frosting:
INGREDIENTS:
8 ounces Hershey’s Dark Chocolate Chips
3 Tablespoons Butter
1/3 Cup Milk
TO MAKE:
Melt butter in a saucepan over low heat, stirring frequently with a silicone spatula, about 1 minute. Add chocolate; stir constantly until it starts to melt, about 2 minutes. Slowly pour in milk; stir until incorporated and chocolate is melted, about 2 minutes.
Copyright © 2019 Sweet Yellow Cornbread.com