Jessica's Cookery: Jessica's German Chocolate Cake

Yes....again with the German Chocolate Cake. Since there were some points to the last one that I didn't like (namely the runny frosting), I decided to combine a couple different recipes, thereby making my own!! MWAHAHAH! Ok...well, first off, this is quite a bit simpler than the other one (although not completely made from scratch...). Secondly, two thumbs up for the frosting, if I do say so myself.

Ingredients:

~Cake~

Betty Crocker's German Chocolate cake mix

~Filling~

2 egg yolks

3/4 cup sugar

3/4 cup evaporated milk

3 tbsp unsalted butter

1 cup shredded unsweetend coconut [I yet again had to use sweetened]

1 cup chopped pecans

1 tsp vanilla extract

~Frosting~

1 (8 oz) pkg cream cheese

1/3 cup confectioner's sugar
1/4 cup heavy whipping cream
1 cup semisweet chocolate chips

Cake
Step 1: Make cake according to package directions. If using two round cake pans, grease pan and put parchment paper on bottom of pans (this makes it a lot easier to remove the cake). I did this using two 8-inch round cake pans.
Step 2: While cake batter is baking, prepare filling and frosting.
Step 3: Let cake cool completely before assembly.

Filling
Step 1: Whisk together egg yolks and sugar.
Step 2: Whisk in evaporated milk, then butter.
Step 3: Cook over low to medium heat in medium saucepan, stirring constantly until the mixture thickens and lightly coats spoon (about 10 minutes). Do not let mixture boil. [If it bubbles slightly, it's OK]
Step 4: Remove from heat and stir in coconut, pecans, and vanilla.
Step 5: Transfer to a bowl and let cool completely.

Frosting
Step 1: Using microwave (or double boiler) melt chocolate.
Step 2: Add heavy cream; mix until smooth. Remove from heat, if using stove.
Step 3: In separate bowl, cream together sugar and cream cheese until smooth.
Step 4: Slowly add chocolate mixture. Mixture will thicken as it cools.

Assembly
Step 1: Place one cake on serving plate.
Step 2: Using half the filling (or appropriate amount depending on how many layers you have), spread on cake.
Step 3: Place second cake on top of filling.
Step 4: Spread rest of filling on top of cake.
Step 5: Spread frosting on sides of cake [don't be shy, you'll have plenty of frosting].
Step 6: Using a piping bag or decorator, use rest of frosting to put rosettes or decorative border on cake. Use any extra frosting along base of cake (rosettes, etc.)

Store cake in refrigerator.

Total cook time (not including cooling period): 1 hour 20 minutes

Not bad. A lot less involved, and it took a lot less time all together. And it was fantastic!! I love cream cheese frosting. ^^