An oldie but goodie! Try this yumminess. It is to die for delicious!
OH.SO.YUMMY.CAKE!
I made this deliciousness for my Mom.
Don’t ya just want to stick your finger in the frosting?
This double layer yumminess was so good!
I used a chocolate cake mix and “jazzed” it up a little.
Follow directions on the cake mix EXCEPT:
– Instead of water use 1 C. Heavy Cream.
– Add 1 C. sour Cream
– If you aren’t using a cake mix with pudding in it, add 1 large pkg.of dry pudding mix.
Bake the cakes in two round cake pans. While they are baking, you can get to work on the frosting.
Did you know that the traditional German Chocolate Cake is just layers of the cake with the coconut pecan frosting? I mean it would be good that way, but I wanted to make one that had both Chocolate Butter Cream and the Coconut Pecan, the best of both worlds!
I found this recipe for Butter Cream Chocolate Frosting from The Sweet Life on pinterest
It looked so yummy, I had to try it.
Chocolate Butter Cream Frosting
-The Sweet Life
6 T. Butter
2 2/3 C. Powdered Sugar
1/2 C. Cocoa Powder
1/3 C. Milk
1 tsp. Vanilla
dash of Salt
I doubled the recipe, but NOT the cocoa powder. I only use 1/2 C. total.
Then I made the coconut Pecan frosting.
With this frosting I had sink full of dirty spoons to wash because I just kept tasting it..
OHMYGOSH…it really is that good!
Coconut Pecan Frosting
1 1/4 C. pecans
1 C. granulated white sugar
1 C. Heavy Cream
3 Large egg yolks slightly beaten
1/2 C. unsalted butter cut into pieces
1/8 tsp. salt
1 1/2 C. sweetened flaked coconut
1/2 t. pure vanilla extract
Preheat oven to 350 degrees. Place the pecans on a baking sheet and bake for about 8-10 minutes, or until fragrant. Remove for oven, let cool and then coarsely chop. In a medium saucepan combine the sugar,cream,egg yolks,butter and salt over med, heat stirring constantly, and when the mixture begins to boil and thicken remove from heat and stir in chopped pecans, coconut, and vanilla extract, let cool until spreadable.
After everything was cool.
(I didn’t take pictures of the process…UGH!)
1. I used a large Wilton star tip to pipe the chocolate butter cream frosting around the edge of what would be the middle of the cake,(on top of the cake to hold the pecan frosting in)
I hope that makes sense.
2. Then I filled it with the pecan coconut frosting and the butter cream became the barrier to hold it in.
3. I layed the other cake on top of those and then frosted the entire cake with the butter cream.
4. I put it in the fridge for 30 minutes and let it just ‘sit’
5. I piped the star edging around the bottom of the cake, then on top of it. Then put the rest of the Coconut Pecan frosting on top of the cake.
That’s it.
Seriously you guys, this was wicked good.
Of coarse I left it for her you know, cause it was for her birthday and all.
Ooh, and the best part is…this will not burn your tongue!
Happy Birthday to my cute Mom! Love you more than forever!
Have a great day!
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Run With GlitterThrifty Decor Chick 1st Monday of the montTip JunkieAll Thingz RelatedLady Bug BlessingsSugar Bee Crafts
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Tea Rose HomeThis Chick CooksWomen who do it allMy World Made by handSweetpeas & BumblebeesPolkadots on paradeClean and Scensible
A Helicopter MomGinger Snap CraftsThe Shabby Chic CottageSome What SimpleFirefly’s and JellybeansHouse of HepworthPaisley Passions
Yesterday on TuesdayA Glimpse InsideSomething Swanky cupcakes/dessertsThe world as I see itSmart and Trendy Moms on ParadeDesign It Chic Blog HopFinger Prints on the FridgeWhipperberryThe Shabby NestFinding FabulousPaisley Passions (food fun)Lolly JaneLadybird LaneTidy MomSmile MonstersIt’s a Hodpodge LifeSpunky JunkyTatertots and Jello:Sweet as Sugar CookiesBe Different Act NormalThe creative crate:Nifty thrifty ThingsUnder the Table and Dreaminglittle rays of sunshineThe sweet detailsFlamingo ToesHomemaker on a dimeI heart naptimeLady Behind the CurtainTrendy Tree HouseOoh Baby
