German Chocolate Cupcakes

Ingredients:

Chocolate Cupcakes:

• 4 ounces semi sweet chocolate, roughly chopped
• 4 ounces bittersweet chocolate, roughly chopped
• 1/2 cup butter, diced
• 2/3 cup milk
• 3/4 cup Imperial Sugar Light Brown Sugar
• 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
• 2 egg yolks
• 2 teaspoons vanilla extract
• 2/3 cup Greek yogurt
• 2 cups self-rising flour*
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 egg whites

Coconut Pecan Frosting:

• 3 five ounce cans evaporated milk
• 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
• 3/4 cup Imperial Sugar Light Brown Sugar
• 6 egg yolks
• 3/4 cup butter
• 1/2 teaspoon coconut extract
• 4 to 4 1/2 cups sweetened coconut flakes

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions:

1. Heat the oven to 350 F. 
2. Line 24 cupcake cups with paper liners. Set aside. 
3. In a medium size heatproof bowl add the chocolate, butter and milk. Place the bowl on top of a pot of simmering water (without touching the water) and stir with a spatula until melted, combined and smooth. Remove from the heat and set aside for 10-15 minutes to cool slightly. 
4. Stir in the sugars, egg yolks, vanilla extract and Greek yogurt. Mix to combine. 
5. Slowly fold in the flour, baking powder and salt.
6. In a separate grease-free bowl, add the egg whites and, with an electric mixer with the whisk attached, beat until firm peaks form. 
7. Gently, fold the egg whites to the chocolate mixture in three batches. 
8. Divide the batter between the prepared 24 cupcake cups and bake in preheated oven for 18-20 minutes to until a toothpick inserted in the center comes out clean.
9. Remove the cupcakes from the oven, and cool completely on a wire rack. 
10. While the cupcakes are baking, make the frosting. In a medium-size saucepan add the evaporated milk, sugars, egg yolks and butter. Cook over medium heat for 12-15 minutes or until thickened, stirring constantly. Remove from the heat and add the coconut extract, coconut flakes and pecans and stir to combine. Cool completely before frosting the cupcakes. 
11. Optional, to decorate the cupcakes use half pecans or drizzle with melted chocolate. 

IMPERIAL SUGAR INSIGHT

NOTE: If you do not have coconut extract, you can use vanilla extract.
Recipe developed for Imperial Sugar by Roxana Yawgel at Roxana's Home Baking.

Source:  imperialsugar.com

German Chocolate Pecan Pie Bars

Ingredients:

• 3 cups pecan halves
• 1 & 3/4 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 3/4 cup cold butter, cubed
• 1/4 cup unsweetened cocoa
• 1 & 1/2 cups semisweet chocolate chips
• 3 large eggs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 cup sweetened flaked coconut

Prep Time: 25 minutes

Cook Time: 59 minutes

Yield: 24 bars (about 2-inch square)

Directions:

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Notes:

*You can also mix crust ingredients in a food processor, but I prefer mixing this way.

Source: Recipe adapted from Southern Living, September 2012.

Mama's German Chocolate Cake

Pure Southern perfection! Layers of moist German chocolate cake and sweet-and-nutty Coconut-Pecan Frosting will make this dessert an instant favorite.

Bake a cake that would make mama proud. German chocolate cakes are known for being rich, indulgent cakes, so enjoy a slice with a glass of milk.

Ingredients: 

• Parchment paper
• 2 (4-oz.) packages sweet chocolate baking bars*
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt $
• 1 cup butter, softened
• 2 cups sugar $
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk $
• Coconut-Pecan Frosting
• Garnish: chocolate-dipped toasted pecan halves

Direction:

1. 1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.
2. 2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
3. 3. Combine flour and next 2 ingredients in a medium bowl.
4. 4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
5. 5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
6. 6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.
7. Note: We tested with Baker's German's Sweet Chocolate Bar.

Southern Living
OCTOBER 2011

Earthquake Cake

Ingredients:

1 Cup Flaked Coconut
1 Cup chopped Pecans
1 Box German Chocolate Cake Mix
1 (8 oz.) package cream cheese
4 cups confectioners’ sugar
½ cup butter
1 teaspoon vanilla extract
Chocolate Chips

Directions:

1. Preheat oven to 350 degrees. Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
2. Layer coconut and pecans in the bottom of pan.
3. Prepare cake mix according to package instructions and pour over pecans and coconut.
4. Combine cream cheese, butter or margarine, vanilla and confectioner’s sugar and beat until smooth. Pour over cake mix.
5. Bake at 350 degrees for 40 minutes or more - check it to make sure the bottom part is cooked with the toothpick test - so the toothpick does not have gooey cake on it from the bottom.
Sprinkle a handful of chocolate chips on top to the hot cake after you remove it from the oven.

Source: Hillbilly Recipes

German Chocolate Upside Down Cake

Ingredients:

1 cup flaked sweetened coconut
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
eggs, water, and oil as directed on package
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
2 cups confectioners' sugar

Directions: 


Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°.

Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions. Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter. Put the cake in the oven with a large baking pan under it just in case the mixture spills over a bit. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.

Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.

German Chocolate Pie

Ingredients:

Serves: 12

Yield: 2 pies

Units: US | Metric

3 cups sugar
7 tablespoons baking cocoa
13 ounces evaporated milk
4 eggs, Beaten
1/2 cup butter or 1/2 cup regular margarine
1 teaspoon vanilla
2 cups coconut, Flaked
1 cup pecans, Chopped
2 unbaked 9-inch pie shells

Directions:

1 Melt the margarine and set aside.
2 Combine the sugar and baking cocoa in a bowl.
3 Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well.
4 Stir in the coconut and pecans and turn into two unbaked pie shells.
5 Bake in a 350°F oven for 40 minutes or until set around the edges.
6 Cool on racks.