German Chocolate Cake Recipe using Homemade Cake Mix

German Chocolate Cake Recipe: A Homemade Approach
Set oven temperature to 375°F. Preheat two 8-or 9-inch spherical baking dishes and grease to coat. For easier cake removal, I also prefer to line the bottom of the pan with a circular piece of wax or parchment paper.

As an Add-On:

A big bowl is perfect for mixing all of the dry ingredients: cocoa, sugar, flour, baking powder, soda, and salt. In a another dish, whisk together the eggs, buttermilk, oil, and vanilla. Combine the wet and dry components by adding them to a mixing bowl. Be careful not to overmix the batter since it will be quite thin. Split the batter between the two pans that have been baked.

If you want a perfectly round cake, bake it for 25–35 minutes. Alternatively, bake until a toothpick inserted in the middle comes out clean or with few crumbs (this is because the 9" pan requires less time to bake). After 5 minutes of cooling in the pan, turn onto wire racks to finish cooling.

While making the German chocolate frosting:

Whisk together the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a medium saucepan. After you've mixed everything together, heat it to a low boil over medium heat. As soon as the mixture starts to thicken, stir continuously for a few minutes.

Whisk in the coconut, almonds, and vanilla after taking off the heat. Before you put it on top of the cake, let it cool entirely.

In order to make the chocolate buttercream:

Defrost butter. Combine with chocolate powder. Add milk and powdered sugar in alternating sequences while beating until spreadable. If the frosting is too thick, dilute it with a little more milk or add a little more powder. Adjust the consistency to your liking. Add the vanilla extract and mix well.

Putting Together a Cake:

On a plate or serving stand, set one of the cake rounds.

Before you add the cake layer, put a thin layer of chocolate frosting. Spoon half of the coconut frosting on top and level it out. Make sure there's a half-inch gap between the cake's edge and the filling.

Position the second cake round on the first. Spread a layer of chocolate icing evenly over the cake.

Place the cake on top of the leftover coconut icing using a spoon


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