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Ethan Murphy
Ethan Murphy

Magnolia Bakery German Chocolate Cake Recipe !!INSTALL!!



# How to Make a Delicious Magnolia Bakery German Chocolate Cake at Home


If you love rich and decadent desserts, you will love this Magnolia Bakery German Chocolate Cake recipe. This cake is made with a moist chocolate batter and filled with a coconut caramel pecan frosting that is simply irresistible. You don't need to go to the famous bakery to enjoy this cake, you can make it at home with this easy recipe.


## What You Need


To make this cake, you will need the following ingredients:


- For the cake:


- 1/2 cup boiling water


- 4 oz Baker's German's sweet chocolate, broken into squares


- 2 cups all purpose flour


- 1 1/2 teaspoons baking soda


- 1/4 teaspoon salt


- 4 large eggs, separated, at room temperature


- 1 cup butter, softened


- 2 cups sugar


- 1 teaspoon vanilla extract


- 1 cup buttermilk


- For the frosting:


- 1 1/2 cans evaporated milk


- 6 egg yolks


- 2 cups sugar


- 1 cup butter, cut into small pieces


- 2 teaspoons vanilla extract


- 4 cups sweetened, shredded coconut


- 2 cups coarsely chopped pecans


## How to Make It


Follow these steps to make this delicious cake:


- Preheat oven to 350F. Grease and flour 3 9x2 inch round cake pans, then line bottoms with wax paper.


- In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside and cool for 10 minutes.


- In a medium sized bowl, sift together the flour, the baking soda, and the salt. Set aside.


- In a small bowl, lightly beat the egg yolks, about 1 minute.


- In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.


- Add the egg yolks, beating until well combined.


- Add the chocolate mixture and the vanilla extract.


- Add the dry ingredients in thirds, alternating with he buttermilk, beating after each addition, until smooth.


- In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter.


- Divide batter among the prepared pans.


- Bake for 25-30 minutes or until a cake tester comes out clean. Be careful not to over bake, as this cake has a different, lighter texture than most.


- Let cake cool in pans for 10 minutes.


- Remove from pans and cool completely on wire rack.


- In a large saucepan, beat together the evaporated milk and the egg yolks.


- Stir in the sugar, the butter , and the vanilla extract.


- Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat.


- Stir in the coconut and pecans.


- Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours.)


- When cake has cooled, spread frosting between layers and over top of cake.


Enjoy your Magnolia Bakery German Chocolate Cake!




magnolia bakery german chocolate cake recipe


Download: https://www.google.com/url?q=https%3A%2F%2Furluso.com%2F2tN6oU&sa=D&sntz=1&usg=AOvVaw3KSrg19NnR2ljHr5043J39



## Why You Should Try This Recipe


If you are looking for a show-stopping dessert that will impress your family and friends, look no further than this Magnolia Bakery German Chocolate Cake recipe. This cake is not only delicious, but also beautiful, with three layers of chocolate cake and a generous amount of coconut caramel pecan frosting. This cake is perfect for any occasion, whether it's a birthday, a holiday, or just a special treat.


## Tips and Tricks for Making This Cake


To make this cake successfully, here are some tips and tricks you should follow:


- Use good quality chocolate for the cake batter. Baker's German's sweet chocolate is recommended, but you can also use semi-sweet chocolate if you prefer.


- Make sure your eggs are at room temperature before separating them. This will help them whip better and create a lighter cake texture.


- Don't overmix the batter after adding the flour and buttermilk. Overmixing can cause the cake to be tough and dense.


- Use parchment paper to line the bottom of the cake pans. This will prevent the cake from sticking and make it easier to remove from the pans.


- Let the cake cool completely before frosting it. If the cake is warm, the frosting will melt and slide off.


- Make the frosting ahead of time and let it cool until it reaches a spreadable consistency. You can also refrigerate the frosting and reheat it slightly before using it.


- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. Thaw it overnight in the refrigerator before serving.


## Variations and Substitutions for This Recipe


If you want to customize this Magnolia Bakery German Chocolate Cake recipe, you can try some of these variations and substitutions:


- For a gluten-free version, use gluten-free all purpose flour instead of regular flour. You may need to add some xanthan gum to help the cake hold together.


- For a dairy-free version, use vegan butter and buttermilk instead of regular butter and buttermilk. You can make your own vegan buttermilk by adding some lemon juice or vinegar to non-dairy milk. For the frosting, use coconut milk instead of evaporated milk, and vegan butter instead of regular butter.


- For a nut-free version, omit the pecans from the frosting. You can replace them with some chopped dates or dried cranberries for some texture and sweetness.


- For a different flavor, you can use dark chocolate or milk chocolate instead of German's sweet chocolate. You can also add some espresso powder or cinnamon to the cake batter for some extra depth.


## Frequently Asked Questions About This Recipe


Here are some common questions and answers about this Magnolia Bakery German Chocolate Cake recipe:


- Q: What is German chocolate cake?


- A: German chocolate cake is a type of chocolate cake that originated in the United States, not Germany. It is named after Samuel German, who developed a type of sweet baking chocolate for Baker's Chocolate Company in 1852. The cake is made with this chocolate and filled and topped with a coconut caramel pecan frosting.


- Q: How do I store this cake?


- A: You can store this cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. Thaw it overnight in the refrigerator before serving.


- Q: How do I cut this cake?


- A: To cut this cake neatly, use a sharp serrated knife and wipe it clean after each slice. You can also dip the knife in hot water and dry it before cutting, to help it glide through the cake and frosting.


## How to Serve This Cake


This Magnolia Bakery German Chocolate Cake is a delicious dessert that can be enjoyed on its own or with some whipped cream or ice cream. You can serve it at room temperature or slightly chilled, depending on your preference. You can also garnish it with some chocolate shavings or fresh berries for some extra flair.


## How to Make This Cake Ahead of Time


If you want to make this cake ahead of time, you can bake the cake layers and make the frosting up to a day in advance. Wrap the cake layers tightly in plastic wrap and store them at room temperature. Refrigerate the frosting in an airtight container and bring it to room temperature before using it. You can also freeze the cake layers and the frosting separately for up to 3 months. Thaw them overnight in the refrigerator before assembling the cake.


## What is the History of This Cake


This Magnolia Bakery German Chocolate Cake recipe is based on a classic American dessert that dates back to the 19th century. The cake was named after Samuel German, who invented a type of sweet baking chocolate for Baker's Chocolate Company in 1852. The chocolate was called German's sweet chocolate, and it became popular for making cakes and other desserts.


The first recipe for German chocolate cake appeared in a Dallas newspaper in 1957, submitted by a local homemaker named Mrs. George Clay. The recipe was a hit, and soon spread across the country. The cake became associated with the Magnolia Bakery in New York City, which opened in 1996 and became famous for its cupcakes and other baked goods. The bakery's version of German chocolate cake is one of its signature items, and it has been featured in many magazines and TV shows.


## How to Make This Cake Healthier


If you want to make this Magnolia Bakery German Chocolate Cake recipe healthier, you can make some adjustments to the ingredients and the portions. Here are some suggestions:


- Use whole wheat pastry flour instead of all purpose flour to add some fiber and nutrients to the cake.


- Use coconut sugar or maple syrup instead of regular sugar to sweeten the cake and the frosting naturally.


- Use coconut oil or ghee instead of butter to add some healthy fats and flavor to the cake and the frosting.


- Use unsweetened cocoa powder instead of German's sweet chocolate to reduce the sugar and calories in the cake.


- Use almond milk or oat milk instead of buttermilk and evaporated milk to make the cake and the frosting dairy-free and lower in fat.


- Use flax eggs or chia eggs instead of regular eggs to make the cake and the frosting vegan and lower in cholesterol.


- Cut smaller slices of the cake and serve with some fresh fruit or yogurt to balance out the richness and sweetness of the cake.


## How to Make This Cake Keto


If you want to make this Magnolia Bakery German Chocolate Cake recipe keto, you can use some low-carb alternatives to the sugar and flour. Here are some suggestions:


- For the cake:


- Use sugar-free chocolate instead of German's sweet chocolate. You can find sugar-free chocolate bars or chips in most grocery stores or online.


- Use water or unsweetened almond milk instead of water to melt the chocolate.


- Use almond flour or coconut flour instead of all purpose flour. You may need to adjust the amount of liquid and leavening agents in the recipe, as these flours are more absorbent and dense than wheat flour.


- Use erythritol, monk fruit, or stevia instead of sugar to sweeten the cake. You may need to use less or more depending on the sweetness level you prefer.


- Use heavy cream or sour cream instead of buttermilk to add some moisture and tang to the cake.


- For the frosting:


- Use heavy cream instead of evaporated milk. You can also use coconut cream if you want a dairy-free option.


- Use erythritol, monk fruit, or stevia instead of sugar to sweeten the frosting. You may need to use less or more depending on the sweetness level you prefer.


- Use unsweetened shredded coconut instead of sweetened flaked coconut. You can also toast the coconut for some extra flavor and crunch.


- Use chopped walnuts or almonds instead of pecans if you want to lower the carbs even more.


# Conclusion


This Magnolia Bakery German Chocolate Cake recipe is a classic and delicious dessert that you can make at home with simple ingredients. It has three layers of moist chocolate cake and a generous amount of coconut caramel pecan frosting that will satisfy your sweet tooth. You can also customize this recipe to suit your dietary preferences and needs, such as vegan, gluten-free, or keto. Whether you make this cake for a special occasion or just a treat for yourself, you will love every bite of this decadent cake. d282676c82


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