German Chocolate Cake

 German Chocolate Cake

https://tastesbetterfromscratch.com/german-chocolate-cake

Made this for Scott's 55th birthday (2025).  I started making days before by first making the cake and then freezing the layers.  Then I made the frosting another night and kept in the fridge.  Was going to assemble the day before his birthday but it smelled so good we ended up eating it the day before his birthday.  Then we had some on his birthday.  It was good both days but much better the 2nd day.  We cut up the rest and froze the pieces.  It was super yummy with vanilla ice cream.  We also had chocolate ice cream. Scott liked it with the chocolate ice cream best.  Abigail would like to make this without the coconut.

For the Chocolate Cake:

• ▢2 cups granulated sugar
• ▢1 3/4 cups all-purpose flour
• ▢3/4 cup unsweetened cocoa powder
• ▢1 1/2 teaspoons baking powder
• ▢1 1/2 teaspoons baking soda
• ▢1 teaspoon salt
• ▢2 large eggs
• ▢1 cup buttermilk
• ▢1/2 cup oil (vegetable or canola oil)
• ▢2 teaspoons vanilla extract
• ▢1 cup boiling water

For the Coconut Frosting:

• ▢1/2 cup light brown sugar
• ▢1/2 cup granulated sugar
• ▢1/2 cup butter
• ▢3 large egg yolks
• ▢3/4 cup evaporated milk
• ▢1 Tablespoon vanilla extract
• ▢1 cup chopped pecans
• ▢1 cup shredded sweetened coconut

For the Chocolate Frosting:

• ▢1/2 cup butter
• ▢2/3 cup unsweetened cocoa powder
• ▢3 cups powdered sugar
• ▢1/3 cup evaporated milk
• ▢1 teaspoon vanilla extract

Instructions

 

• Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

For the Cake:

• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
• Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the German Chocolate Frosting:

• In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. 
• Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the Chocolate Buttercream Frosting:

• Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

• Place one of the cake rounds on your serving stand or plate. 
• Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake. 
• Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
• Spoon remaining coconut frosting on top of the cake. 

Notes

*If baking at high altitude add 3 tablespoons extra flour.

Make Ahead Instructions: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you're ready to frost the cake, to give them time to come to room temperature.

Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen--they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving.

PIONEER WOMAN'S PECAN PIE

PIONEER WOMAN'S PECAN PIE
Very yummy!!! This is so easy to make and everyone loves it!  Have made it for Thanksgiving and Christmas.  Also made it for Kyle's birthday (2017).

1 whole unbaked pie crust (like to use Mom's recipe)
1 cup white sugar
3 T brown sugar
1/2 tsp salt
1 cup corn syrup
3/4 tsp vanilla
1/3 cups melted butter (recipe calls for salted, but I always use unsalted)
3 whole eggs, beaten
1 cup (heaping) chopped pecans

Prepare pie crust (Pioneer Woman suggests "Sylvia's Perfect Pie Crust found on Tasty Kitchen).

Mix sugar, brown sugar, salt, corn syrup, eggs and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top.  Cover top and crust lightly/gently with foil. 

Bake pie at 350 for 30 minutes.  Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN.  

If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set.  

Required baking time seems to vary widely with this recipe. Allow to cool for several hours or overnight. 

HOT APPLE CAKE WITH CARAMEL PECAN SAUCE

HOT APPLE CAKE WITH CARAMEL PECAN SAUCE
Very scrumptious!!!!  This came from LDS Living  Magazine November/December 2008

Cake:
2 sticks butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
3 medium Granny Smith apples, peeled, cored and finely chopped
1/2 cup chopped pecans
2 tsp vanilla
vanilla ice cream, optional

Caramel Sauce:
4 T butter
1/2 cup pecan halves
1 cup light brown sugar
1 cup whipping cream

Preheat oven to 350.  Beat the butter and sugar in a large bowl until light and fluffy.  Beat in eggs until well blended.  Add flour, spices, and baking soda and beat until just mixed.  Mix in the apples, nuts and vanilla.  Spoon batter into greased 9" cake pan.  Bake for 35-40 minutes.  Remove to rack to cool.  Can freeze cake for up to one month.

For the caramel sauce: melt butter in medium sauce pan.  Add pecan halves.  Add brown sugar and whipping cream and cook, stirring constantly until sauce boils and sugar dissolves.  Can refrigerate for up to a week.

SAWDUST PIE WITH BANANAS AND WHIPPED CREAM

Sawdust Pie with Bananas & Whipped Cream
http://luluthebaker.com/2016/11/sawdust-pie-bananas-whipped-cream/
Melissa Bahen (Luluthebaker) is in our ward.

We had this Thanksgiving 2016.  Everyone really liked but they didn't put on the bananas.

1 unbaked 9" pie crust
1 cup granulated sugar
1/4 cup packed brown sugar
1 1/4 cups sweetened, shredded coconut
1 1/4 cups chopped pecans
1 1/2 cups graham cracker crumbs
6 oz semi-sweet chocolate chips (about 1 cup)
1/2 teaspoon salt
6 egg whites
Bananas and lightly sweetened whipped cream for serving

Preheat the oven to 350°F. Set the unbaked pie crust aside. You can use a frozen store-bought crust or make your own from scratch. In a large bowl, combine granulated and brown sugars, coconut, pecans, graham cracker crumbs, chocolate chips, and salt. Stir until combined. Add the egg whites, and mix with a large spoon until the egg whites are evenly distributed and the mixture is uniformly coated. Spread the mixture in the prepared pie crust and bake for 30 minutes, until the top of the pie is golden and feels firm and set to the touch. Remove from the oven, allow to cool completely, and serve topped with fresh banana slices and whipped cream.

GERMAN CHOCOLATE WAFFLES

http://www.favfamilyrecipes.com/german-chocolate-waffles.html

GERMAN CHOCOLATE WAFFLES
Christmas 2015.  These were supper yummy but sweet!  Not sure I would do for Christmas again since we had other sweet stuff or just don't make the coconut frosting.  I made everything but the waffles ahead of time.  For the waffles you could also use this recipe:

1 pkg Duncan Hines German Chocolate cake mix
1/2 c flour
3 eggs
1/3 oil
1 1/3 c water

For the Waffles: (makes about 5 servings - see above)
• 2 c. flour
• 3/4 c. sugar
• 3 1/2 tsp. baking powder
• 1/4 c. cocoa powder
• 2 eggs, separated
• 1 1/2 c. milk
• 1/2 c. butter, melted
• 1 tsp. vanilla extract
For the Coconut Frosting: (makes appx. 12 servings - see above)
• 1 (14 oz.) can sweetened condensed milk
• 3 egg yolks
• 1/2 c. butter
• 1 1/3 c. flaked coconut
• 1 c. chopped pecans
• 1 tsp. vanilla extract
For the Praline Pecan Syrup: (makes 8-10 servings)
• 7 Tbsp. butter, divided
• 1 1/2 c. chopped pecans
• 1 1/2 c. brown sugar
• 3 T. flour
• 1 1/2 c. light corn syrup
• 1 1/2 c. evaporated milk
• whipped cream (for topping), to taste

Instructions

For the Waffles:
• In a large mixing bowl, combine flour, sugar, baking powder and cocoa powder.
• In another bowl, lightly beat egg yolks.
• Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined.
• Beat egg whites until stiff peaks form; fold into batter.
• Bake in a preheated waffle iron according to manufacturer's directions.
For the Coconut Frosting:
• In a medium-sized saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly.
• Remove from heat, and stir in the coconut, pecans, and vanilla.
• Allow to cool about 5-10 minutes.
For the Praline Pecan Syrup:
• In a heavy saucepan over medium heat, melt 3 Tbsp. butter. Add pecans and cook 5 minutes or until browned.
• Remove from heat and place pecans in separate bowl. Set aside.
• Using same saucepan, melt remaining butter (4 Tbsp.)
• Whisk in brown sugar, flour, and corn syrup until thoroughly blended.
• Cook on high for 6-8 minutes until sugar is dissolved and syrup slightly thickens.
• Remove from heat and allow to cool about 2 minutes.
• Stir in evaporated milk and pecans.
• Top waffles with coconut frosting, drizzle with praline pecan syrup and top with whipped cream.

PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST

PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST
Yum!

1/2 c pecans
2 T sugar
1 cup gingersnap crumbs (approx 20 cookies)
5 T unsalted butter (melted)
1# cream cheese (room temp)
2/3 c brown sugar (packed)
1/2 c sour cream (room temp)
1 c canned solid-pack pumpkin
3 eggs (room temp)
1 tsp found cinnamon
pinch of ground cloves
pine of ground ginger
Pecan halves, for garnish

Preheat oven to 325.  In food processor, combine pecans and sugar until finely chopped about 20 seconds.  Pour into large bowl, add gingersnaps crumbs and mix.  Pour in butter and stir well to combine.  Turn mixture into 10" pie dish (or springfoam) and press evenly against bottom and sides to form crust.  Bake for 10 minutes.  Set aside to cool. 
*leave oven on*
In large bowl, beat cream cheese and brown sugar until soft and well blended.  Stir in sour cream and pumpkin.  Gradually beat in eggs, one at a time, add cinnamon, cloves and ginger.  Place pie dish on baking sheet and pour in filling.  Bake in middle of oven for 45 minutes or until filling is set.  Let cool on rack.  Arrange pecan halves around edge of pie.   

PEACH PECAN CRISP

Peach Pecan Crisp

yield: SERVES 8-12

 

prep time: 10 MINUTES

 

total time: 55 MINUTES, PLUS COOLING

PRINT RECIPE

This is super yummy!  Very good with ice cream.  We had it with our home teacher (Bro. DeLeon) he liked it too. Kids had fun helping me make it.  Smelled so good while baking.

http://sallysbakingaddiction.com/2015/07/18/peach-pecan-crisp/

Juicy peaches and toasted streusel come together to make one simple summery fruit crisp!

Ingredients:

FILLING

• 5 cups thinly sliced peaches (about 5-6 medium peaches)1
• 1/4 cup (30g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

TOPPING

• 3/4 cup (150g) light or dark brown sugar
• 2/3 cup (85g) all-purpose flour
• 2/3 cup (65g) old-fashioned rolled oats (or quick oats)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup (95g) unsalted pecans, such as Diamond of California (chopped or halved)
• 1/2 cup (115g) unsalted butter, softened to room temperature
• optional but encouraged: vanilla ice cream for serving

Directions:

1. Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
2. Make the filling: Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
3. Make the topping: Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.
4. Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
5. Make ahead tip: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator. The topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.