Wednesday, October 16, 2019

German Chocolate Cake Bars #Choctoberfest

By: the Food Hunter

When your friends at Imperial Sugar send you 40 pounds of sugar during the month of October it can only mean one thing: CHOCTOBERFEST!!!

Which brings us to these decadent German Chocolate Cake Bars. A co-worker recently celebrated a birthday and it was suggested that I bring the dessert. Since I know how much she loves German Chocolate Cake I thought I would turn this classic into easier to carry dessert bars.

Topped with creamy pecan coconut frosting, these rich chocolate bars were a HUGE hit at the office.

Give it a won't be disappointed.


German Chocolate Cake Bars

For the cake:
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, I used Divine
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup boiling water
4 ounces unsweetened baking chocolate
1/2 teaspoon espresso powder
2 cups Imperial brand, granulated sugar
4 large eggs
1 cup canola oil
2 teaspoons vanilla extract

Preheat the oven to 350°F. Grease a 9x13 inch baking pan.

Sift the flour, cocoa, baking powder, soda, and salt together into a large bowl.

Combine the boiling water, chocolate, and espresso. Whisk and let the hot water melt the chocolate, about 10 minutes, until smooth. The water should no longer be hot to the touch.

In a separate bowl, add chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk to combine. Pour the chocolate mixture into the flour mixture and beat, using a stand mixer or a hand mixer, until just combined. Stop periodically and scrape the bottom of the bowl.

Spread the batter into your pan and lightly tap on counter to remove air. Bake for 25 to 30 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.

Leave the cake in the pan, and set it on a wire rack to cool completely before frosting, about 45 minutes.

Spread cooled frosting generously onto the cake. Cut the cake into squares to serve.

For the coconut pecan frosting:
2 large egg yolks
8 ounces evaporated milk
1 1/2 cups lightly packed Imperial brand, brown sugar
4 ounces unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups sweetened, shredded coconut
1 1/2 cups chopped pecans

Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes.

Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans. Let Cool completely before frosting.

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