Gluten Free German Chocolate Cake and Coconut Pecan Frosting!
4 -1 oz. german chocolate square
1/2 cup Shortening/ Margarine (I like Earth Balance no-soy)
2 cups Sugar(I prefer raw)
2 large Eggs
2 1/4 cup Auntie’s GF All-purpose Flour (Sifted)
1/4 cup cocoa
1/2 tsp Baking powder
1 tsp baking soda
3/4 tsp sea salt
1 cup soured coconut milk *
1/2 cup water
1 1/2 tsp gluten free vanilla
Melt chocolate squares in a double boiler set aside
Cream shortening or margarine, gradually add sugar beat well just until it is fluffy, Add eggs mix just until combined. At this point at gradually add melted chocolate to sugar/egg mixture until chocolate fully incorporated.
In separate bowl, combine cocoa, flour, baking powder, baking soda and sea salt. mix well
Alternating with flour and sour milk on low speed add to sugar/egg mixture until blended. Add water and vanilla mixing well. Do not over beat.
makes 2 - 9 inch cake rounds. or 3 dozen cupcakes. Bake at 350 degrees
Cook jumbo cupcakes 25 minutes Use Jumbo cupcakes to make mini cakes!
Cook rounds for 30-35 minutes or toothpick comes out clean
Cook cupcakes for 15-18 minutes or toothpick comes out clean
* Sour Coconut Milk (1 TBSP apple cider vinegar to 1 cup refrigerated coconut milk - let sit for 10 minutes)
If you prefer a dairy version just replace shortening/margarine with butter and use buttermilk instead of soured coconut milk
Coconut Pecan Frosting for German Chocolate Cake –
3 egg yolks
1 cups raw sugar
1 cups evaporated milk or canned coconut milk
1/2 cups butter or earth balance
1 tsp Vanilla
1 1/3 cup Shredded coconut
1 cups chopped pecans (I prefer roasted)
Combine Egg yolks, sugar, evaporated milk, butter and vanilla in sauce pan. Cook over medium heat stirring constantly until thickened. About 12-15 minutes. Fold in coconut and roasted pecans
Let cool then frost cakes. Frosting takes about an hour to cool. You can also make this ahead of time!
Enjoy! Definitely worth the effort :)