German Chocolate Cake with Buttercream Frosting--Perfect for Mother's Day!

Here is a delicious and fairly easy recipe for a German Chocolate Cake with Buttercream Frosting that would be perfect for Mother's Day, (just around the corner!) and is "friends approved." :)

German Chocolate Cake with Buttercream Frosting

Cake Ingredients:

X1 box of Duncan Hines German Chocolate Cake Mix

3 large eggs

1 ¼ cups of water

1/3 cup vegetable oil

Directions:

Follow the directions on the back of the cake mix box. Bake the batter in two 9-inch circular pans for about 30 minutes or until toothpick comes out clean. J 

While the cake is cooling, make the buttercream frosting.

Buttercream Ingredients:

1/3 cup water

2 ¼ + 3 TBSP granulated sugar

5 large egg whites

2 ¼ cups + 1 TPSP cold unsalted butter, cubed

Directions:

1. Put the water and sugar together in a pot and start to cook it over med-high heat.

2. While the water and sugar are cooking, (Keep an eye on the sugar, as you don’t want it to burn!) place the egg whites into a large mixing bowl and beat them with an electric mixer on med-high speed until they are foamy and slightly holding peaks.

3. Back to the sugar. It will be ready to remove from the heat once it reaches the “soft ball stage.” (Take a little bit of the hot sugar; put it into some cold water and press the mixture together with your fingertips, it should form a very soft “ball.”)

4. Immediately once the sugar is ready, pour it down the side of the mixing bowl while you resume beating the egg whites. Once you’ve poured all of the sugar into the bowl, continue whipping the mixture on med-high until the outside of the bowl is warm but not hot, about 5 minutes.

5. Add the butter all at once and beat on medium speed until incorporated. Then increase the mixer speed to med-high and whip until the buttercream is thick, smooth, and shiny, about 10 minutes. At this stage, you can add the vanilla extract if desired.

6. Now you’re ready to frost the cake and enjoy it! J