GERMAN CHOCOLATE CAKE WITH CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING {RECIPE}

This past weekend I had a cake tasting for an upcoming wedding and one of the requested flavors was German Chocolate Cake.  Well, I’ve never made a German Chocolate Cake, but I’m always up for a new chocolate recipe, so I went for it.

Since most of the cakes I do start with a cake mix, that’s where I started for this cake too.  I read through a recipe in the Cake Mix Doctor book and adapted it to my liking!

INGREDIENTS

CAKE:

• 1 box (18.75 ounces) German Chocolate cake mix (I used Betty Crocker)
• 4 ounces of milk chocolate (chips or bar)
• 1 box (3.4 ounces) instant vanilla pudding mix
• 1/2 cup water
• 4 ounces sour cream
• 1/4 cup vegetable oil
• 3 large eggs
• FROSTING:
• 1/2 cup solid vegetable shortening*
• 1/2 cup salted butter, at room temperature (1 stick)
• 4 ounces cream cheese, at room temperature
• 1 tablespoons vanilla extract
• 3/4 cups cocoa powder
• 1 – 1.5 pounds confectioners’ sugar
• 1/2 cup of flaked coconut (optional)
• 3/4 cup chopped pecans (optional)
• 3-4 tablespoons warm water (or milk, but water allows the chocolate flavor to be stronger)
• *You can omit the shortening and double the butter to 1 cup if you prefer. The frosting will be softer, but still perfectly delicious

INSTRUCTIONS

• Preheat the oven to 325°. Lightly spray (2) 8″ pans with Baker’s Joy (or spray with non-stick spray then dust them with cocoa powder).
• Chop the chocolate (if necessary), then place into a microwave safe bowl. Microwave on high power for 60-90 seconds, stirring with a fork every 30 seconds until completely melted.
• In a large mixing bowl, combine the melted chocolate, cake mix, pudding mix, water, sour cream, oil and eggs. Mix for 2-3 minutes until completely smooth (the batter will be thick). Scrape down the bowl periodically as needed.

fulll recipe : rosebakes.com

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