Banana Almost a pound of bananas in each cake, with chopped walnuts and our smooth cream-cheese frosting. Caramel A moist yellow cake frosted with buttery caramel frosting - simple, yet simply delicious. You've never had caramel cake until you've tried this one. Carrot This cake is loaded with carrots for incredible moistness and has chopped raisins and walnuts. Finished with cream cheese frosting.
This is a very heavy, rich and spicy cake you are sure to enjoy. Chocolate We should call this double Dutch chocolate. The cake is made with extra dark Dutch cocoa, while the frosting is made with a medium Dutch cocoa. Your taste buds will sing from the first bite!
Chocolate Cake with Vanilla Frosting Our awesome chocolate cake made with high quality dutch process cocoa, finished with our signature vanilla frosting. Coconut A moist yellow coconut batter and coconut cream on the layers make this cake an unrivaled taste sensation. Vanilla frosting covers the top and sides and the whole is then covered with Angel Flake coconut.
German Chocolate Our recipe of rich chocolate cake with a traditional coconut and pecan frosting. Lemon Fresh lemon zest in the cake batter and frosting, and fresh lemon juice on the cake layers make this a lemon cake without equal. Pumpkin (Seasonal - Fall) Rich, flavorful and drop dead delicious. The taste of pumpkin pie in a cake! Cream cheese frosting adds just the right amount of sweetness. Although only available October through Thanksgiving, we get requests for this cake year round.
Red Velvet This traditional red velvet cake is made with a touch of Dutch process cocoa and topped with our cream cheese vanilla frosting. Strawberry The secret to this cake is the strawberries. A pound of strawberries in each cake with strawberry filling in the middle.
Top with our signature strawberry frosting and you have the best Strawberry Cake in the Mid-South, maybe anywhere. As the cakes cool, prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut.
Allow to cool completely before layering in cake. It will thicken even more as it cools. Brownie Slice$3.50 Whole$23.00 A moist & fudgey brownie topped with our chocolate cream cheese frosting. Gooey Butter Cake Slice$3.50 Whole$23.00 A moist, buttery cake, with a gooey topping of cream cheese, eggs and powdered sugar. Mississippi Mud Slice$3.50 Whole$23.00 Super moist brownie with chopped pecans, layers of marshmallow crème and extra creamy chocolate frosting.
Lemon Bars Slice$3.50 Whole$23.00 A shortbread crust, freshly grated lemon zest, and lots of fresh squeezed lemon juice. These are lemon bars with a "sweet spot". Gluten Free Nutella Brownie Slice$3.50 Whole$23.00 Super moist brownie with a rich Nutella flavor and an extra creamy Nutella chocolate frosting.
Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Fold the batter a few times with a rubber spatula to be sure it's mixed. Strawberry Rosette Each$30.00 Strawberry cake with strawberry filling and finished with our strawberry frosting.
Chocolate Rosette Each$30.00 Chocolate cake layered with chocolate frosting. Finished with chocolate frosting rosettes. Vanilla Rosette Each$30.00 Vanilla cake with vanilla frosting rosettes. Lemon Rosette Each$30.00 Lemon cake with lemon frosting between the layers.
Funfetti Each$30.00 Vanilla cake with colorful sprinkles and pastel blue vanilla frosting between the layers. Our signature Vanilla frosting decorates the outside in a beautiful pastel blue. Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk.
Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.
In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt. In a large bowl, beat the 1 1/2 sticks of butter with the sugar until light and fluffy, 3 minutes. Beat in the eggs and egg yolk, one at a time, then beat in the vanilla.
At low speed, beat in the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture. Fold in the melted chocolate until incorporated. Sift flour, baking soda, baking powder, salt, and cocoa powder into a medium bowl.
In a separate bowl, with an electric mixer on medium-high speed, cream the butter and sugar until light and fluffy, approximately 4 minutes. Add eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Beat in melted chocolate and vanilla.
Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk. Prepare your chocolate buttercream frosting. Add the powdered sugar, cocoa powder, vegan butter, 3 Tbsp of coconut milk and vanilla extract to the bowl of an electric stand mixer. Start off at slow speed, gradually increasing speed until it's very thick and smooth. If needed, add in extra coconut milk a tiny bit at a time to get to the ideal consistency. This german chocolate cupcake recipe is made with moist chocolate cupcakes, decadent chocolate frosting and that classic coconut pecan topping we know and love.
Make coconut pecan frosting.Combine sugars, butter, egg yolks, and evaporated milk in a saucepan. Bring to a low boil over medium heat. Stir constantly for several minutes until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut. The gorgeous coconut pecan mix goes in the middle of this vegan German chocolate cake, and a delicious chocolate buttercream frosting goes on the top. Toast the pecans on a rimmed baking sheet until golden, 8 to 10 minutes.
Let cool slightly, then coarsely chop. In a large saucepan, combine the butter, condensed milk and brown sugar and cook over moderately low heat, whisking frequently, until smooth. Add the egg yolks and cook over moderately low heat, whisking frequently, until thickened, 8 to 10 minutes. Transfer the frosting to a large bowl and stir in 3 cups of the pecans and the coconut, vanilla and salt; let cool.
To make frosting, in a small saucepan, whisk together evaporated milk, cornstarch, brown sugar and salt over medium-high heat until bubbling, about 3 minutes. Continue to cook until thick, about 1 minute; stir in vanilla extract and 1/4 cup coconut mixture. Cool to room temperature and then spread evenly over cupcakes. Sprinkle frosted cupcakes with remaining coconut mixture before serving. Hi Latisha, Use this coconut pecan filling to fill a batch of super moist chocolate cupcakes.
Half of the filling should be plenty, so you can halve the filling recipe or make the full filling recipe and freeze leftovers for up to 3 months. You can frost with chocolate buttercream. Hi Leah, Use this coconut pecan filling to fill a batch of super moist chocolate cupcakes. We bake scrumptious german chocolate cupcakes fresh every day. We never freeze because freezing affects both the texture and flavor of your cupcake. Finally, how you work the fresh ingredients makes a difference.
What are the best proportions, temperatures and baking times? In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick.
Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake. In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
To decorate these german chocolate cupcakes, use a cookie scoop to add a generous dollop of cooled coconut pecan filling on top of each cupcake. If you don't have a cookie scoop, use a large spoon to add about 1 Tbsp of filling on top of each cupcake. If you've tried my tuxedo cake, black forest cake, or regular chocolate cake then you are familiar with the cake itself. It's simply my favorite chocolate cake recipe. Sour cream, oil, eggs, and buttermilk keep it extremely moist.
Cocoa powder supplies all our chocolate flavor, which is enhanced with a little espresso powder. The espresso powder is optional if you don't keep any. You'll also need hot liquid to properly dissolve and bloom the cocoa power. You can use hot water or hot coffee. The cake won't taste like coffee, I promise, but the chocolate flavor will certainly be deep and divine! My variation of German chocolate cake is a bit different from the traditional.
It's still unapologetically decadent and indulgent, but it starts with my favorite super-moist darker chocolate cake. We'll use a coconut pecan filling enhanced with toasted pecans and top her off with chocolate buttercream, coconut, and more toasted pecans. BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy.
Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition. This frosting recipe was easy and turned out fabulous.
Make sure you cook over medium to medium heat while stirring constantly to obtain a thick consistancy. This recipe is well worth the little extra effort. This all-time classic dessert combines rich chocolate cake with a distinctive coconut-pecan as the perfect complement.
In fact, for many people, it's the German Chocolate Cake frosting that really makes this a dessert worth the indulgence. This German chocolate cake recipe is one of Betty Crocker's most popular desserts, and for good reason. The step-by-step instructions clearly walk you through the process you need to create a homemade masterpiece. For a baking challenge that's impressive yet truly achievable, there's no better recipe to start with than German Chocolate Cake.
Rich scarlet red chocolate cake filled with creamy vanilla topped with our classic cream cheese frosting. For the cake; Preheat the oven to 350 degrees F. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside. Lightly butter, flour and line the bottoms of three 8 x 2 inch pans with parchment paper.
Receive twelve UltramoistTM chocolate cake filled with coconut pecan filling. It is topped with chocolate fudge frosting and pecan coconut topping. 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.
