03 February 2016

German Chocolate Cake

I love this German Chocolate Cake Frosting!  

 This mini German Chocolate bundt cake is from 2015. 

This cupcake is from 2016

This beautiful cake made its way into the Flops section.  I guess it is a little lopsided.  At least that is what Mike thinks.  I know he is right so I took pictures from the angles it wasn't as noticeable.  And if that wasn't enough to make it into the flops section... the poster board fall onto the cake. 
The picture below explains everything.
2016 Cake

  • 4 egg yolks
  • One 12-ounce can evaporated milk                                          
  • 1 cup granulated sugar  
    4 tablespoons dk brown sugar
    3/4 stick butter                                                                            
  • 1 teaspoon vanilla extract                                                          
  • 1-1/3 cups sweetened grated coconut                                        
  • 1 1/4  cup pecans broken into small pieces 
Baking Instructions

In a  jelly roll pan, toast the pecans and  coconut at 350 about 8-10 minutes, watch closely. 
See picture below, the coconut is toasted but not brown.
Now in about a 2-quart heavy saucepan, whisk evaporate milk and egg yolks well; then add the sugars. Cut the butter into pieces and add to pan.  Now heat on mediium high, whisking constantly, the butter will melt as it is warmed. It will start to thicken up as it reaches the boiling point. Once it starts to boil, keep stirring about 30 seconds more, then remove from heat, about twelve minutes from start to finish.  Pour through a sieve into a clean medium-sized heatproof bowl.
This traps some little bits of egg but probably wouldn't be noticed.   I won't sieve again.  I actually ate the little clumps of eggs and they tastes great.   
Stir in vanilla thoroughly.
Let cool at room, then chill in refrigerator for 30 minutes.
Remove after 30 minutes and stir in the coconut and pecans well. .

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