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German Chocolate Cake with Rum Glaze and Buttercream

Barb
  • 2018 minutes
  • Serves 8 to 10

INGREDIENTS

For the Cake:

1/4 cup

cocoa (to dust the pans)

1

pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1 tbsp

instant espresso

1/2 cup

water

4

eggs, separated

2 cups

flour

1 tsp

baking soda

1/4 tsp

salt

1 cup

butter, softened

2 cups

sugar

1 tsp

vanilla

2 tbsp

Dark Rum

1 cup

buttermilk

For the Rum Syrup::

1 cup

water

1 cup

sugar

2 tbsp

dark rum

For the Coconut Pecan Frosting::

1 1/2 cups

heavy cream

1 1/2 cups

sugar

4

slightly beaten egg yolks

3/4 cup

butter

1 1/2 tsp

vanilla

1 tbsp

Dark Rum

2 cups

shredded coconut

1 1/2 cups

chopped pecans

For the Rum Buttercream::

1/2 cup

salted butter

1 1/2 tsp

vanilla

4 cups

powdered sugar

1 tbsp

Rum

3 tbsp

half and half

For Garnish::

1/4 cup

toasted coconut (optional)