GERMAN CHOCOLATE CAKE
The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible!
Provided by Lauren Allen
Categories Dessert
Time 1h15m
Number Of Ingredients 24
Steps:
- Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
Nutrition Facts : Calories 591 kcal, Carbohydrate 77 g, Protein 5 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 100 mg, Sodium 440 mg, Fiber 3 g, Sugar 69 g, ServingSize 1 serving
GERMAN CHOCOLATE CAKE FROSTING
Coconut Pecan Frosting for German Chocolate Cake.
Provided by Denise
Categories Desserts Frostings and Icings Chocolate
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 25.8 g, Cholesterol 77.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 107.3 mg, Sugar 23.4 g
GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING
Provided by Trisha Yearwood
Categories dessert
Time 2h40m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add the warm milk and stir until smooth. Set the chocolate aside to cool.
- Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the flour, baking soda and salt.
- Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
- In the mixer bowl, cream the remaining 1 1/2 sticks of butter and the sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.
- With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with the flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
- Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool the layers in the pans for about 8 minutes.
- Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting.
- For the frosting: Place the butterscotch morsels in a heatproof bowl set over a pan of simmering water or in the top of a double boiler. Stir until melted, then remove from the heat.
- In an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. Add the butter and confectioner's sugar, and continue mixing. Add the melted butterscotch morsels and the heavy cream and vanilla, and mix until fully combined.
- To assemble the cake: Place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.
GERMAN CHOCOLATE CAKE
This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 12 servings
Number Of Ingredients 20
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
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 BUTTERMILK CHOCOLATE CAKE
This is the recipe on the box of German Chocolate. It is delicious and moist. You can make it in three layers like the traditional one, or in a 9x13 pan which is so easy. Then frost with Recipe #210278.
Provided by Mimi in Maine
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Grease the bottom of 3 (9") pans or one 9x13 pan.
- In a microwave proof bowl melt the chocolate and water on high for 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted.
- Mix flour, baking soda, and salt; set aside.
- Beat butter and sugar in large bowl with electric mixer till light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Stir in chocolate mixture and vanilla.
- Add flour mixture alternately with buttermilk, beating well after each addition.
- In another bowl, beat the egg whites until stiff peaks form.
- Gently stir into batter and pour evenly into pans.
- Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
- Cool for 15 minutes and remove from pans.
- Frost with Coconut-Pecan Frosting.
Nutrition Facts : Calories 5062.4, Fat 247.4, SaturatedFat 147.3, Cholesterol 1343.8, Sodium 3710.6, Carbohydrate 672.2, Fiber 13, Sugar 472.6, Protein 65.5
THE BEST GERMAN SWEET CHOCOLATE CAKE WITH FROSTING
BEWARE, this recipe is truly decadent. I make it once a year for my DHs birthday. The finished product is moist and addicting. Yummy! I know it seems like a long process, but it is WELL worth the effort. Note: recipe is slightly revised from Baker's German's Sweet Chocolate Cake.
Provided by Natures Cuisine
Categories Dessert
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Frosting.
- Prepare coconut: Preheat oven to 350°F Take coconuts and drain milk (drill or tap holes in two of the three "eyes" and drain milk). Place in preheated oven 20 - 30 minutes (or until they crack). Remove from oven and allow to cool slightly. Take a flat-head screwdriver and pry shell off of meat. Next, taking a vegetable peeler, peel the brown outer layer from coconut. Next, peel a few long strips for garnish and set aside, if desired. Cut coconut into manageable pieces. Shred coconut either by hand or with a food processor, using a fine shredding blade. Place flaked coconut in two bowls, equally (around 3 cups per coconut, a little more or less is okay).
- Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat approximately 12 minutes until thickened and golden brown, stirring constantly (just as mixture starts to boil). Remove from heat.
- Add flaked coconut (from ONE coconut) and pecans; mix well. Let sit for 2-3 hours (overnight is okay) to achieve a "raw honey"-like texture. Frost as directed below.
- Note: Reserve the remaining coconut for finishing the cake.
- Cake.
- Line bottoms of 3 (9-inch) round cake pans with wax paper (cut 3 sheets of waxed paper from box; place all 3 on bottom of cake pan; take back side of butter knife and rub around the edge of the pan creating a crease; cut out circles on crease); butter sides of pan.
- Microwave chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.
- Preheat oven to 350°F.
- Beat egg whites (4) with whisk attachment in mixer until stiff peaks form. Remove to separate bowl.
- In mixer, combine butter and sugar on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in cooled chocolate mixture (if hot, it will "cook" the eggs) and vanilla. Add flour, baking soda and salt. add buttermilk slowly, beating until well blended. Gently fold egg whites into batter.
- Pour evenly into prepared pans, making sure batter is evenly distributed (batter is SLIGHTLY thicker in middle than around sides).
- Bake for 20-30 minutes or until toothpick inserted into centers comes out clean (do NOT over-bake, as this will result in a dry cake). Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
- Take sharp serrated knife and gently go around top of each cake, cutting away excess cake so that it has a flat top. Place one cake UPSIDE DOWN on a 9" cake round.
- Spread coconut-pecan filling and frosting between layers and onto top of cake. Taking your hand, scoop up some frosting and press into side of cake until covered (this is the messy part!). Then take some of the extra coconut and secure the frosting by pressing it into the sides of the cake (you will probably have extra coconut). Pat around cake twice until you receive a nice finished product. Transfer cake (with cake round) onto a pretty round plate, if desired.
- Garnish suggestions: Use whole pecans and coconut on top. Coconut curls may be created by shaving a strip of coconut, cutting it into 1/4" slices then securing it around a straw with butcher's twine (or other type of thick string) until dry.
- Serving Suggestion: Place mini chocolate morsels around cake. Serve with natural vanilla ice cream.
Nutrition Facts : Calories 853, Fat 58.6, SaturatedFat 34.2, Cholesterol 194.5, Sodium 360.5, Carbohydrate 79.3, Fiber 7.9, Sugar 59.9, Protein 10.5
GERMAN CHOCOLATE CAKE
Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
- Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
- In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 37.7 g, Cholesterol 66.3 mg, Fat 17.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 72.9 mg, Sugar 9.2 g
BAKER'S GERMAN'S SWEET CHOCOLATE CAKE
Make original BAKER'S GERMAN'S Sweet Chocolate Cake for your next special occasion. Everyone adores BAKER'S GERMAN'S Sweet Chocolate Cake!
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 16 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 150 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
GERMAN CHOCOLATE CAKE
German chocolate cake is an American classic, named after a chocolatier called Samuel German (as opposed to the European nation). Milder than devil's food cake, this chocolate cake has layers that are subtle and sweet, chocolatey but not excessively so. They create a lovely, velvet-textured vehicle for the heaps of gooey, toasted coconut and pecan custard. For more chocolate appeal, rich ganache can be slathered on the sides. This not only adds another blissful layer of chocolate, but also neatens up the look and makes for a party-worthy presentation.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Bake the cake: Heat oven to 350 degrees. Butter three 8-inch round cake pans. Line the pans with parchment and butter the parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl. Turn the mixer down to medium and add the eggs, one at a time, beating well after each addition, again scraping down the bowl as necessary. Beat in vanilla and melted chocolate until smooth. In a small bowl, combine coffee and yogurt.
- With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine. Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined. Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely.
- Meanwhile, prepare the filling: On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes. Watch carefully - coconut and nuts can quickly turn from golden to burned. Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.
- In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes. Be careful not to let the mixture curdle. Lower the heat as necessary.
- Remove from heat and add the butter, stirring until it has melted. Add vanilla and stir to combine. Add the milk mixture to the coconut and pecans, stirring to combine. This mixture will thicken slightly as it cools.
- To assemble the cake, set one layer on a serving plate. Top with 1/3 of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.
- If desired, finish with ganache: Heat heavy cream over medium heat until very hot. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate. Let stand 5 minutes. Add salt and whisk until smooth. Let this mixture stand at room temperature, stirring occasionally, until it is thick enough to spread around the sides of the cake.
CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING
Chocolate cake from a boxed mix gets a special treatment when spread with an easy butterscotch frosting and draped with a caramel-nut topping. "I love to make this cake for guests or to take to potlucks," writes Gloria Guadron of Washington, Indiana. "It's easy yet looks like it took all day."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.
Nutrition Facts :
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