So, this is, apparently, German chocolate week. Sometime last week I got a Paula Deen article that included a twist on the traditional German Chocolate cake. It had a buttermilk based chocolate cake, a cream based custard coconut pecan filling, and chocolate ganache. Last Friday, I got hit up by my sis to make her Dad's b'day cake. When I heard his fave was German Chocolate, well, ya know.....
I think it turned out to be a passable option. However, I found it so rich and dense that I couldn't eat very much of it. Very sweet. I did really enjoy the chocolate frosting boost from the ganache though.
So, although it wasn't 'bad', it wasn't going to make the keeper file (Sorry Paula! You know I love ya girl!) Fast forward to this work's potluck. What a perfect opportunity for a German Chocolate remake.
I will start by saying that due to time constraints I went to the box for the cake. Figured easier and quicker for week night baking and of the pieces I wanted to revamp, the frostings were higher on the list.
Thus began the internet search for the perfect coconut pecan frosting/german chocolate cake recipe.
This first link get's honorable mention for having an amazing host of yummy cupcakes and ideas. The Cupcake Project has a great post on German Chocolate cupcakes and although the presentation wasn't my fave, it does include history of the cake (which is because of the chocolate, not the country of origin).
For my cake, these are the winners! I'll post later and let you know how it went over with the guinea pigs/coworkers :)
This chocolate cream cheese buttercream won because I thought the tangy-ness of the cream cheese would cut the sweetness of the coconut pecan frosting. So without further ado - THE Chocolate Cream Cheese Buttercream (and decoration inspiration) I went with.
The Coconut Pecan Frosting I used was a Martha Stewart recipe. I have to say - this had the best caramel smell as it was cooking. Just heavenly!