Everyone loves a good chocolate cake, but German chocolate takes it up a level.
Chef Nettie Frank shares her version of the rich classic.
2 Sticks of butter—softened
1 C. Cocoa powder
2 tsp. Vanilla
1C. Evaporated milk
2 lbs. Powdered sugar
1. Combine butter and cocoa powder in a mixer using the paddle attachment
2. Add vanilla
3. Add half of the powdered sugar and half of the evaporated milk
4. Mix for a few minutes before adding the remainder of the sugar and milk.
4 oz. Unsweetened chocolate
1 cup Hot water
1 Stick butter
2 cups Flour
2 cups Sugar
1 cup Sour cream
1 tsp. Vanilla extract
1. Place unsweetened chocolate, hot water, and butter in a medium saucepan and heat up until fully combined. Set aside.
2. Place flour, sugar, and 1/2 tsp salt into mixing bowl with whisk attachment. Mix on low for 30 seconds.
3. Combine sour cream and 1 1/2 tsp salt in bowl, mix well, set aside.
4. Crack eggs into small bowl and add vanilla extract. Set aside.
5. Pour chocolate mixture into flour mixture. Mix on medium speed for two minutes.
6. Add eggs and vanilla mixture and mix for another two minutes
7. Add sour cream mixture to batter. Mix for 3 minutes.
8. Pour into an 8” lined pan.
9. Bake at 350 degrees for 55 minutes.
German Chocolate Filling
½ Stick of butter
½ Can evaporated Milk
3 Egg yolks
1 tsp. vanilla
¼ Cup Cocoa powder
11 oz. Shredded coconut
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