Delish recipes combining all of Derek's fave things for his birthday! (Adapted from: https://bsugarmama.com/whiskey-german-chocolate-poke-cake)
Cake Ingredients
1 lb box Devil's Food cake
3 eggs
¾ cup melted semi-sweet chocolate chips
1 cup water (as indicated on the back of the cake mix box)
cherries, for garnish (optional)
Icing Ingredients
2 sticks unsalted butter
28 oz sweetened condensed milk (2 cans)
1 tsp salt
6 egg yolks
1 ¾ cups sweetened coconut flakes
1 cup pecan pieces
1 ½ tbsp whiskey
Cake Directions
1Preheat oven to 350 degrees F.
2Grease cupcake tin and 8-inch round pan, or 9x13 baking dish.
3In a large bowl, mix together the cake mix, eggs, water, and melted chocolate until smooth.
4Pour into the baking pan(s) and bake for the time indicated on the box. Once finished, remove from oven and allow to cool.
Icing Directions
5Combine butter, both cans of condensed milk, and salt over a double boiler and begin to whisk while the icing is getting warm. Continue to stir for 5 minutes.
6Add the egg yolks one at a time being sure that the eggs do not scramble. Cook over double boiler for 15-20 minutes until thickened, stirring frequently.
7Once thickened, stir in the coconut and pecans.
8Remove icing from heat, then add the whiskey. Allow the icing to set for at least 20 minutes.
9Poke a hole in each cooled cupcake (or 12 holes in the 9x13 cake) and pour the icing over the cake(s). Garnish with a boozy cherry if desired!
10Refrigerate until ready to serve.
Notes
11This made 1 dozen cupcakes, and an 8-inch round cake, and there was still lots of icing leftover! Perhaps the icing needs to be cut in half if not making the 9x13 pan. Also, the whiskey taste was not very strong.
Ingredients
Cake Ingredients
1 lb box Devil's Food cake
3 eggs
¾ cup melted semi-sweet chocolate chips
1 cup water (as indicated on the back of the cake mix box)
cherries, for garnish (optional)
Icing Ingredients
2 sticks unsalted butter
28 oz sweetened condensed milk (2 cans)
1 tsp salt
6 egg yolks
1 ¾ cups sweetened coconut flakes
1 cup pecan pieces
1 ½ tbsp whiskey
Directions
Cake Directions
1Preheat oven to 350 degrees F.
2Grease cupcake tin and 8-inch round pan, or 9x13 baking dish.
3In a large bowl, mix together the cake mix, eggs, water, and melted chocolate until smooth.
4Pour into the baking pan(s) and bake for the time indicated on the box. Once finished, remove from oven and allow to cool.
Icing Directions
5Combine butter, both cans of condensed milk, and salt over a double boiler and begin to whisk while the icing is getting warm. Continue to stir for 5 minutes.
6Add the egg yolks one at a time being sure that the eggs do not scramble. Cook over double boiler for 15-20 minutes until thickened, stirring frequently.
7Once thickened, stir in the coconut and pecans.
8Remove icing from heat, then add the whiskey. Allow the icing to set for at least 20 minutes.
9Poke a hole in each cooled cupcake (or 12 holes in the 9x13 cake) and pour the icing over the cake(s). Garnish with a boozy cherry if desired!
10Refrigerate until ready to serve.
Notes
11This made 1 dozen cupcakes, and an 8-inch round cake, and there was still lots of icing leftover! Perhaps the icing needs to be cut in half if not making the 9x13 pan. Also, the whiskey taste was not very strong.
Whiskey German Chocolate Poke Cupcakes
AuthorMelissa