Ingrédients pour Inside Out German Chocolate Cake
- Sugar
- All Purpose Flour
- Unsweetened Dutch Cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Whole Milk
- Unsalted Butter
- Egg
- Egg Yolk
- 1 teaspoon vanilla extract
- Almond Extract
- Water
- Sweetened Flaked Coconut
- 1 cup pecan halves, toasted
- Sweetened Condensed Milk
- Semisweet Chocolate
- Light Corn Syrup
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Comment préparer Inside Out German Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Prepare cake layers: In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Prepare the filling: In a saucepan over medium heat, combine butter, milk, sugar, cocoa powder, and salt. Bring to a simmer, stirring constantly. Remove from heat and stir in coconut and toasted pecans.
- Prepare the frosting: In a large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating until smooth. Add vanilla extract and beat until combined.
- Assemble the cake: Once the cakes and filling are completely cool, frost the bottom layer with a layer of the filling. Top with the second cake layer and repeat. Frost the top of the cake with the remaining frosting.
- Optional: Garnish with toasted coconut flakes and chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
213g
Fat
159g
Carbs
26g
