Well ain’t this the prettiest German Chocolate Cake you’ve ever laid your eyes on?! My Facebook fan,Jewel the Baker, has a tasty recipe you need to try! ????
-Bake 1 box of Duncan Hines Swiss Chocolate cake mix according to directions. Divide mix into two 10 inch cake pans, sprayed with pan release spray.
-Cool and place on 10 inch cake circles. Cut the raised tops of each cake.
For the topping:
1-2 cans of sweetened condensed milk
2 cups of coconut
1 cup of pecans
-Heat milk in saucepan, bring to a boil. Take off of fire and add your coconut and pecans. Cool before placing on cake.
3 cups of cocoa powder (I like Hershey’s)
1 cup of heavy cream
2 cups powdered sugar
1 tbsp of pure vanilla extract
-Place cocoa powder into mixing bowl with sugar, vanilla, heavy cream. Whip on second speed or with hand mixer. Icing will be thick. Add whole milk until desired consistency is achieved. More sugar can be added for desired sweetness.
-Layer both cake rounds with half of your topping. Frost your cake with your chocolate frosting and place your remaining topping on top of your cake with an offset spatula. Use a star tip to pipe rosettes on your cake.
Enjoy and happy baking!
Recipe by Jewel A. Edwards