A coworker was just laid off and I asked what he would like for his last treat. German Chocolate Cake is his favorite dessert and so I made one last night. I prepared a basic chocolate/pudding cake mix, augmented with sour cream, sweet chocolate, extra sugar and flour (this extra stuff increases the mix to the perfect size cake for this group.)
While the cake was still warm, I poked holes with the chocolate chipper and forced some of the topping down into the holes. This morning, I cut the cake into squares, THEN folded in the nuts and layered on the chunky topping, saving 1/2 C of nuts to sprinkle on top. It ws gone within an hour.
I think this topping would be amazing folded into a freshly churned chocolate ice cream.
Topping:
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
FOR THE FILLING:
Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=38465
While the cake was still warm, I poked holes with the chocolate chipper and forced some of the topping down into the holes. This morning, I cut the cake into squares, THEN folded in the nuts and layered on the chunky topping, saving 1/2 C of nuts to sprinkle on top. It ws gone within an hour.
I think this topping would be amazing folded into a freshly churned chocolate ice cream.
Topping:
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
FOR THE FILLING:
Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=38465