Mini German Chocolate Cake
- 1 whole Legit Bread Company Out-Of-The-Box Chocolate Cake Mix, or sub your favorite mix/recipe
- 1 cup Evaporated Coconut Milk, can sub standard evaporated milk
- 1 cup Coconut Sugar
- 2 Tbsp Maple Sugar
- 3 whole Egg Yolk, reserve the whites for another use
- 1.25 tsp Pure Vanilla Extract
- .25 tsp Sea Salt
- .25 cup Ghee, can sub butter
- 1 - 1.25 cup shredded Coconut, unsweetened + additional for top, optional
- 1 - 1.25 cup Pecans, roughly chopped + additional for top, optional
- Over medium heat in a 3 qt saucepan, combine evaporated milk, sugars, egg yolks, vanilla and salt. Whisk together well and then stir constantly until mixture begins to thicken up. Remove from heat.
- Spoon ghee into the hot mixture and whisk well to combine. Add coconut and pecans, then stir again to combine well. Cool slightly until ready to use. It will thicken up as it cools, store any leftover frosting in the fridge for up to a week.
Traditionally German chocolate cake has frosting on top of each layer, leaving the sides exposed. With this frosting recipe that would give you about 1½ on each layer. If you make a smaller 6" tiered cake, there should be enough frosting to also add it to the sides. Or simply bake the cake in a rectangle cake pan and spread it on top of the cake. Garnish with additional shaved coconut, pecans or chocolate shavings.
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