GERMAN CHOCOLATE CAKE
According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. -Joyce Platfoot, Wapakoneta, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. , Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites., Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 910 calories, Fat 53g fat (28g saturated fat), Cholesterol 237mg cholesterol, Sodium 511mg sodium, Carbohydrate 103g carbohydrate (76g sugars, Fiber 4g fiber), Protein 11g protein.
GERMAN CHOCOLATE CAKE III
A spectacular German Chocolate cake made from scratch, using cake flour.
Provided by Dean
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Time 1h
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
- In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
- To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
- Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
Nutrition Facts : Calories 735.4 calories, Carbohydrate 88.3 g, Cholesterol 187.4 mg, Fat 40.6 g, Fiber 2.9 g, Protein 9.1 g, SaturatedFat 21.7 g, Sodium 457.9 mg, Sugar 62.7 g
GERMAN CHOCOLATE CAKE
This is the traditional light chocolate cake with the coconut and pecan icing that we remember from our childhood. Note: if you are making the 3 tiered version, I highly recommend you make more of the icing. (It also doesn't hurt to do that if you are making the 2 layered version. Ha ha!) Please use the ingredient amounts in parentheses to increase the yield by about 50%. In response to the one-star review: Yes, it *was* originally called German's Chocolate Cake but most of the mixes, recipes and ads for selling a cake like this, that I see, call it "German Chocolate Cake". That is also what everybody I know calls it and what I would search for if I was looking for the recipe. Therefore, that's what I'm calling mine.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Line bottom of pans with wax paper.
- Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
- Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
- Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
- Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.
Nutrition Facts : Calories 678.9, Fat 36.6, SaturatedFat 19.6, Cholesterol 164.8, Sodium 595.9, Carbohydrate 82, Fiber 2.3, Sugar 55, Protein 8.4
GERMAN CHOCOLATE CAKE
Make and share this German Chocolate Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h30m
Yield 1 9inch3layer cake
Number Of Ingredients 9
Steps:
- Filling: Combine all ingredients in a saucepan.
- Stir constantly over medium heat until mixture is thickened and bubbly.
- Reduce heat to low and cook stirring for 1-2 minutes more.
- Let filling cool until spreadable.
- Will keep 1 week in refrigerator.
- Soften before using.
- Spread filling between cake layers and on top of cake.
- Ice sides with very soft ganache.
- Coat sides with pecans.
Nutrition Facts : Calories 8400, Fat 684.7, SaturatedFat 332, Cholesterol 2246.5, Sodium 909.4, Carbohydrate 575.7, Fiber 39.1, Sugar 519.2, Protein 61.7
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