foodlikecake

Tag: German Chocolate

German Chocolate Fudge Pie

There is absolutely nothing to dislike about this pie. Unless you dislike chocolate, coconut, or pecans, and then we have problems. This German Chocolate Fudge Pie consists of a fudgy, chocolate, brownie-like filling on top of a buttery pie crust, and the icing on the pie is coconut pecan frosting. Delicious perfection.

IMG_2603

Ingredients: Chocolate Fudge Pie (adapted very slightly from here)

1 nine-inch pie crust

1 and 1/2 cups granulated sugar

3/4 cup unsweetened natural cocoa powder

1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup half-and-half

1/4 cup unsalted butter

4 ounces German chocolate

2/3 cup semi-sweet chocolate chips

2 large eggs

3 large egg yolks

Coconut Pecan Frosting (from here)

1 (14oz) can condensed milk

3 large egg yolks

1/2 cup salted butter

1 and 1/2 cups flaked coconut

1 cup roughly chopped pecans

Recipe: Chocolate Fudge Pie

Preheat the oven to 350F.

In a large bowl, whisk together the sugar, cocoa powder, flour and salt.

In a medium saucepan, melt together the half-and-half, butter, and chocolate, over medium heat, until smooth.

Let it cool slightly while you mix the eggs into the dry mixture. Then mix in the chocolate batter until smooth and well-combined.

Pour into the pie shell and bake for about 45 minutes, or until cracks start appearing on top of the pie.

Cool before serving.

Coconut Pecan Frosting

In a large saucepan over low heat, stir the condensed milk, eggs, and butter until the mixture has thickened and is slightly bubbly.

Take off heat and mix in the flaked coconut and pecans. Let come to room temperature before putting on the pie.

IMG_2593

Enjoy!

 

German Chocolate Cake Bars

IMG_8600

I love German Chocolate Cake, but I’ve only had it once and I wanted to make it in bar form. They are awesome! I have to say I’m very impressed with myself 🙂 Though, I should clarify that it’s technically a rectangle cake with unfrosted sides, but whatever- if you cut it it bars their bars.

The cake part comes from

Ingredients: Cake

2 ounces bittersweet or semi-sweet chocolate (I used semi-sweet)

2 ounces bittersweet chocolate

6 tablespoons water

1 cup unsalted butter (room temperature)

1 and 1/2 cup sugar (divided)

4 eggs, yolks and whites seperated

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk, room temperature

1 teaspoon vanilla extract

Filling

1 cup butter, softened

1 and 1/4 teaspoon vanilla

3 cups powdered sugar

8 tablespoons heavy whipping cream

1/2 cup unsweetened cocoa powder

Frosting (from Country Living)

1 cup sugar

1 can (12 ounce) evaporated milk

1/2 cup unsalted butter

3 large egg yolks

1 teaspoon vanilla

2 and 1/3 cups (7 ounce package) shredded coconut

1 and 1/2 chopped pecans

Recipe: Cake

Preheat oven to 350F. Chop chocolates and melt them with the water in a bowl for 30 seconds, mixing until smooth. Let cool to room temperature. Sift together the flour, baking powder, baking soda, and salt. Set aside. Beat together the butter and 1 and 1/4 cups sugar for for five minutes. Mix in the chocolate. Beat in the egg yolks one at a time, beat well after each addition. Reduce mixer speed to low and beat in half of the flour mixture. Add buttermilk and vanilla mixing until combined. Now add rest of the flour mixture.

In a seperate bowl whip the egg whites until they form soft peaks. Now add 1/4 cup sugar and whip until glossy peaks form. Slowly fold 1/3 of the egg whites into the batter. Fold the rest of the egg whites in until you can’t see any.

Divide the batter into two 11×7 inch pans greased and cover in parchment paper. Bake for 30 minutes.

Filling

Mix softened butter and vanilla until throughly combined. Add powdered sugar, cocoa powder, and the heavy whipping cream. Beat until creamy. <—– very easy Flip a cooled cake and smooth the frosting on one of them. Use about half the frosting.

Frosting

Melt butter, sugar, milk, vanilla, and egg yolks in a medium saucepan over medium heat. Stir constantly until thickened. About 5-10 minutes. Add coconut and pecans. Pour in with the rest of the frosting, mix and cool to room temperature.

Stack the unfrosted cake on top of the frosted one. Frost with the coconut-pecan frosting.

IMG_8576

Cut into bars and enjoy!

IMG_8581