german chocolate cheescake

I just love the classic recipes from a bygone era. You know, the ones Mom would tear the kitchen up baking on Sunday! What I love even more is to kick them up a notch or two or in this case 3 layers! It is a decadent chocolate cake, chocolate cheesecake in between those layers. On top and between each layer is some awesome German Chocolate Frosting. Coconut, pecans abound! Oh yea the sides are all covered with a chocolate butter cream frosting!! So get your kitchen ready because here we go!!

The Cheesecake

Cheesecake Layer: 2 (8-ounce) packages cream cheese, softened 1/2 cup sugar 3 eggs 1/4 cup sour cream 1 tsp vanilla extract 4 oz. chopped Hershey dark chocolate bar, melted

To prepare the cheesecake:

Preheat oven to 325 degrees F. Line a 9-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.

In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.

Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.

Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

Chocolate Cake Ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY’S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water.

To prepare the chocolate cake:Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

The German Chocolate Frosting

1 (12 ounce) can evaporated milk

1 1/2 cups sugar

3/4 cup butter

4 egg yolks, slightly beaten

1 1/2 teaspoon vanilla extract

3 cups shredded coconut

2 cups pecans chopped

 

Place milk, sugar, butter, egg yolks and vanilla in large saucepan.

  Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.

  Remove from heat.

  Stir in coconut and pecans.

Cool to room temperature and of spreading consistency.

Chocolate Frosting: 1/2 cup (1 stick) butter 2/3 cup HERSHEY’S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract

To prepare the chocolate frosting:

Melt butter. Stir in cocoa.

Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla.

 

To assemble top one cake with german chocolate frosting, place cheesecake on top, soread with more frosting, place 2nd chocolate cake on top . Frost top with remaining , then frost sides with chocolate buttercream. 

Keep chilled

 

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