The cake is made with two layers of chocolate cake with a coconut, pecan filling between the layers then topped with the same filling. Microwave German chocolate is so well-known that you can make a devil’s food cake, top it with German chocolate cake and many would argue with you that it is a German chocolate cake because of … This take on an old classic is made with coconut and walnut pieces, as well as fat-free evaporated milk. All you need is German chocolate cake mix, coconut pecan icing, eggs, water, & oil. Fold in coconut and pecans until thoroughly coated. Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Sam German was the inventor of the sweet chocolate produced by the Baker's Chocolate Company. The recipe for Sugar Free German Chocolate Cake. Spread this frosting on top of Sourdough Chocolate Cake or Chocolate Cupcakes. Spread it on the layers and sides of your chocolate cake. The frosting tends to separate a bit when stored and can benefit from some a quick stir before eating. Use immediately) Remember the dry mix that you used to be able to make your own frosting for German Chocolate cakes? The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. Makes about 2 cups. This recipe also calls for buttermilk. Made with coconut and walnut pieces. The cake obtained its name from the chocolate used to make the cake which was "Baker's German's Sweet Chocolate". German chocolate cake, on the other hand, is known for its caramel-flavored icing laced with coconut and pecans. As mentioned, I suggest using a six to nine inch round cake baking pan, the number depending upon your cake needs. Gently stir in the coconut pecan icing. You get all of the taste with less cholesterol. Works fantastic if you like to make your own frosting! You can also substitute the water for milk (or buttermilk) to make an even richer cake. Baking Tips Before getting started with the cake batter, place a pot of water on the stove to boil so that it’s ready to go when you need it. Generously spread the frosting over the cake. Update: This Easy German Chocolate Cake recipe has been a family favorite for a long time, so I’ve updated it with a video and new photos and am sharing it again for new readers who may have missed it the first time around, or haven’t made it yet. This is fantasic for those recipes that call for the dry mix.This is from the Pillsbury Bake-off Cookbook 1995. The German chocolate cake frosting will freeze well for up to 3 months too, thaw overnight in the refrigerator and mix well before frosting the cake. Makes 2-cups. This works great!! Once the cake and the frosting have cooled completely, fold the coconut and pecans into the frosting. We will be using unsweetened baking chocolate instead of the usual sweetened chocolate.. Transfer to electric mixer bowl, add 1 c sour cream, beat until smooth. Place in fridge until frosting is just firm enough to spread. ... German chocolate frosting. Buttermilk does come with its own natural sugar. Spread it on the layers and sides of your chocolate cake. Remove from heat and whisk in vanilla. (If it gets to cold or thick to spread, simply leave out at room temperature until it softens up a bit.) Combine everything except the icing with an electric mixer or whisk. NOTE If you plan on having left over cake and frosting, store the cake in the fridge un-frosted. So confession time—I’m a little bit picky about my chocolate cake. Frost w/ a chocolate & sour cream icing (1 lb milk chocolate, 1 c sour cream-- melt chocolate in double boiler until melted. Mix.This is from the Pillsbury Bake-off Cookbook 1995 mix.This is from the Pillsbury Bake-off 1995! 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