Ina Garten German Chocolate Cake Frosting Recipe

Sugar Free German Chocolate Frosting

WebJun 12, 2019 · Use a small saucepan (2 quart is a good size) for this recipe. In that saucepan, whisk together the sugar alternative, butter, evaporate …

Rating: 4.6/5(87)
1. Use a small saucepan (2 quart is a good size) for this recipe. In that saucepan, whisk together the sugar alternative, butter, evaporate milk, and egg yolks. Then place the saucepan on low to medium heat. Whisk or stir constantly while this mixture heats up. When it begins to thicken and turn brown, about 10-12 minutes.
2. Remove the frosting from the heat and stir in the remaining ingredients. Allow this to cool before using. This should be enough frosting for a two layered German Chocolate Cake. Please refrigerate the frosting and the frosted cake.

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German Chocolate Cake (lowcarb, sugarfree) Mrs.

WebMar 1, 2014 · Instructions. Preheat over to 350 degrees. Grease two 9″ round baking pans or one 9X13 baking pan. Line the two round pans …

Rating: 4.8/5(5)
1. Preheat over to 350 degrees.
2. Grease two 9″ round baking pans or one 9X13 baking pan.
3. Line the two round pans with waxed paper and spray/grease.
4. Melt the chocolate bar, almond milk, and greek yogurt together on low heat until blended.

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German Chocolate Cupcakes Recipe Ina Garten Food Network

WebFeb 12, 2015 · Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and …

1. Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.
3. Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
4. Coconut Frosting:

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