Whole milk is too thin and heavy cream is too thick. Preheat oven to 350°F and grease a 9x13-inch baking pan with nonstick spray. Remove the cakes from the oven and set on a wire rack. You could also heat it a bit before frosting the cake, especially if you want it to drip down the sides of the cake. I would probably use pecan pieces for the filling and halves just for the top–to save a penny. 3) Do you ever spray your cupcake paper liners? The coconut/pecan filling (I used chopped walnuts instead!) I don’t have parchment paper to line pans. You can now use it in any dessert you like! Let cool. Turn cakes out and cool completely. Rich, thick, creamy. Absolutely the best German chocolate cake I have ever made!! Baking times vary, so keep an eye on yours. Place the mixing bowl on top of the ice bath and add the sweetened condensed milk into it. Can I have the link to the chocolate buttercream frosting? eval(ez_write_tag([[250,250],'cakedecorist_com-large-mobile-banner-1','ezslot_8',150,'0','0']));Make sure all your equipment -bowl, beaters, etc- is chilled at least 30 minutes in the freezer. Yield: 2 cups. Apply the filling and topping, it will taste just fine! Let cool and use it as frosting in any dessert! Like replace coconut with more pecans? It was quite the hit and came out beautifully. German Chocolate Cake Frosting Sweetened Condensed Milk. Enjoy! (Don’t be mad at me, cake police!) Fast and Easy Sweetened Condensed Milk Frostings. So I need to make this Amazing cake of yours TODAY. My mom can’t wait to have this for her birthday! Remove from oven and poke holes all over the cake with the handle of a wooden spoon. That’s what this recipe is all about. Hi Sally, What would you suggest doing if I only have two 9 inch round pans? Let us know if you try it and happy birthday! 1 There are 3 parts to German chocolate cake. Just use the same frosting that we used for that cake . Hi Karen, Expect slight sinking whenever you’re working with cocoa powder in chocolate cake. This website uses cookies to improve your experience. We’ll use a coconut pecan filling enhanced with toasted pecans and top her off with chocolate buttercream, coconut, and more toasted pecans. I made this as a sheet cake with the filling as frosting and it was a hit. Sour cream, oil, eggs, and buttermilk keep it extremely moist. Remember the difference between natural cocoa powder and dutch-process cocoa powder? You can read even more tips about this size cake in the post 6 Inch Cakes. https://www.yummly.com/.../german-chocolate-cake-frosting-evaporated-milk What would be your ideal frosting flavor? But dare I say, this poke cake version might be even better than the original. Also, we sometimes do not have the necessary amount of butter or shortening in our fridge. Speaking of cocoa, make sure you’re using natural unsweetened cocoa and not dutch-process. You could even whip the chocolate frosting recipe we have provided above and it will give you an amazing chocolate whipped cream. This show stopping German chocolate cake has a gooey coconut and toasted pecan filling, a dark and super-moist chocolate cake, and deliciously creamy chocolate buttercream on top! That keeps it moist and makes it easy to stack on top of each other. Omg the best cake I’ve ever made. Now you can add it to a piping bag and use it to decorate or fill any dessert you want! As much as you need!