German Chocolate Cake Make My Cake Food

GERMAN CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
• Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
• Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
• For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
• For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
• To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
• Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Place cake mix, 1-1/4 cups water, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Pour evenly into 2 greased and floured 9-inch round cake pans.
• Bake 25 to 35 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely.
• Mix frosting, coconut, pecans and caramel topping. Place 1 cake layer on serving plate; spread with half of the frosting mixture. Top with 1/2 cup of the cookies; press gently into frosting. Cover with remaining cake layer. Repeat layers of frosting mixture and chopped cookies.

GERMAN CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350. Grease and flour Bundt cake pan.
• Place all cake ingredients except chocolate chips in large mixing bowl. Beat as directed on the cake mix box.
• Stir in chocolate chips.
• Pour batter into prepared pan.
• Bake for 58-62 minutes, or until cake tests done.
• Remove and cool for 20 minutes, then run a long, sharp knife around the edge of the cake and turn it out onto a wire rack to cool for about 20 more minutes.
• Place glaze ingredients in microwaveable glass measuring cup. Microwave on 50% power for 1 minute, then stir until chips are melted and the mixture is smooth.
• Place cake on serving platter and spoon the warm glaze over it. Let sit for at least another 10 minutes before slicing.

GERMAN CHOCOLATE CAKE

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.

GRANDMA'S GERMAN CHOCOLATE CAKE

Steps:

• I make this in either a greased and floured 9 x 12 inch pan or 2 9-inch round pans. For the 9 inch pans I also add wax paper cut to the pan size in the bottom of the pan.
• I start checking for doneness after 40 minutes for a 9 x 12 pan, and 25 minutes for the 2 9-inch pans. When a toothpick inserted into the middle of the cake comes out clean it's done.
• Cream margarine and sugar.
• Add eggs, one at a time, and beat well.
• Add buttermilk and dry ingredients.
• Add boiling water and beat until mixed.
• Bake in a preheated 350 degree oven for 45-55 minutes or until done.
• For Icing- Combine milk, sugar, egg yolks, margarine and vanilla.
• Cook and stir over medium heat until thickened, about 15 minutes.
• Add coconut and nuts.
• Beat until thick enough to spread.

GERMAN CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. 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.

BAKER'S GERMAN'S SWEET CHOCOLATE CAKE

Steps:

• Heat oven to 350°F.
• Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
• Add egg whites; stir gently until well blended. Pour into prepared pans.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
• Prepare Coconut-Pecan Filling and Frosting http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx ; spread between cake layers and onto top of cake.

LIGHT GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°.
• Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour.
• Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside.
• Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes).
• Add yogurt, extracts, and egg whites; beat well.
• Lightly spoon sifted flour into dry measuring cups, and level with a knife.
• Combine sifted flour through salt.
• Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture.
• Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles.
• Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes, and remove from pans; cool completely on wire racks.
• Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer.
• Spread with 1/3 cup frosting (below), and top with remaining cake layer.
• Spread remaining frosting over top and sides of cake.
• Store cake loosely covered in refrigerator.
• FROSTING:.
• Melt butter in a medium saucepan over medium-high heat.
• Add chopped pecans, and sauté until the pecans are browned (about 2½ minutes).
• Remove mixture from heat, and stir in sugar, cornstarch, and salt.
• Add milk, syrup, and egg yolks, and stir well.
• Cook 2 minutes over medium-high heat or until thick, stirring constantly.
• Remove from heat, and stir in flaked coconut and extracts.
• Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).

GERMAN CHOCOLATE CAKE

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.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
• Scatter the pecans evenly over the baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Cool the nuts completely and chop.
• In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. Remove from the heat and stir in the vanilla.
• In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until smooth. Slowly pour in about ¼ cup of the hot milk mixture to temper the eggs, so they won't curdle, and then, whisking constantly, add the remainder of the milk in a steady stream. Continue to whisk until the mixture thickens, 10 to 12 minutes. Stir in the coconut and pecans.
• Let cool completely before frosting the cake. The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
• Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Butter a 9-by-13-by-2-inch baking pan or coat with nonstick spray. Line the pan with parchment, leaving an overhang on two opposite sides.
• Put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then stir until smooth.
• While the chocolate is melting, in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.
• In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
• Pour in the melted chocolate mixture and mix until just combined.
• With the mixer on medium speed, add the chocolate-sour cream mixture to the dry ingredients in thirds, mixing until well blended. Remove the bowl from the mixer stand (if using) and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
• Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter.
• Bake for 35 to 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, then use the parchment "handles" to lift the cake out of the pan and set it on the rack to cool completely.
• Transfer the cake to a serving platter (you can keep the edges of the platter clean while you frost the cake by sliding strips of parchment underneath the cake). Frost the top and sides of the cake with the frosting.
• The cake can be stored, loosely covered, in the refrigerator for up to 3 days. Bring to room temperature before serving.

GERMAN CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees and line bottoms of 3 9-inch pans with waxed paper.
• Microwave chocolate and water in large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted.
• Stir until chocolate is completely melted.
• Mix flour with baking soda and salt; set aside.
• Beat margarine and sugar until light and fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• Stir in melted chocolate and vanilla.
• Add flour mixture alternately with buttermilk, beating after each addition until smooth.
• Beat egg white until they form stiff peaks.
• Gently stir into batter.
• Pour batter into prepared pans.
• Bake for 30 minutes or until cake springs back when lightly touched.
• Remove from oven, immediately run spatula between cake and sides of pans.
• Cool in pans 15 minutes.
• Remove from pans; peel off waxed paper.
• Cool on wire racks.
• Spread Coconut-Pecan Frosting between layers and over top of cake.
• Coconut-Pecan Frosting: Combine milk, sugar, egg yolks, margarine or butter and vanilla in saucepan.
• Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes.
• Remove from heat.
• Stir in 2 cups Bakers Angel Flake Coconut and chopped pecans.
• Beat until cool and of spreading consistency.
• Makes about 4 1/4 cups.