German Chocolate Cake With Cake Mix Food

GERMAN CHOCOLATE CAKE (WITH CAKE MIX)

Steps:

• In a large mixing bowl, add eggs butter, buttermilk and mix until fluffy.
• Add chocolate cake mix, cocoa powder and mix until just combined. There might be a few lumps and that's perfectly fine. Don't over-mix!
• Pour this batter into two greased and floured round cake pans (Dimensions: 8x2), lined with parchment paper.
• Bake at 350 degrees for 40 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cakes to cool to room temperature.
• While the cakes are baking and cooling, prepare coconut pecan frosting and ganache.
• Trim sides of the cake (optional) and if there is a dome, trim the top so that the cake is flat (required).
• Place one cake on a serving dish.
• Use a spatula to spread frosting on top.
• Drizzle spoonfuls of chocolate ganache.
• Then, place the other cake on top and press gently to secure it into place.
• Use a spatula to spread frosting on top again.
• Drizzle spoonfuls of chocolate ganache again. Enjoy!

GERMAN CHOCOLATE CAKE

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.

AMAZING GERMAN CHOCOLATE CAKE

Steps:

• (I just use Baker's Joy spray with flour for the pan).
• Place a rack in the center of the oven and preheat the oven to 350ªF. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
• Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
• Slide the cake onto a serving platter and slice.
• Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

GERMAN BUTTERMILK CHOCOLATE CAKE

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.

GERMAN CHOCOLATE CAKE - MAKE MY CAKE

Steps:

• In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.
• Preheat the oven to 350 degrees F.
• In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.
• Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
• Pour the batter evenly into two 9-inch cake pans or two 12-capacity cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.
• To Assemble the German Chocolate Cake:
• Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost.
• Spread dark chocolate frosting (secret recipe), or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.
• Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.

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 LAYER CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
• In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
• Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
• With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
• In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.

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 MIX COOKIES

Steps:

• Pre heat oven to 350°.
• Mix all ingredients together.
• Drop by teaspoon onto ungreased cookies sheet.
• Bake for 10-12 minutes.
• Let cool for for 2 minutes and remove.
• Hide them, they will disappear!

GERMAN CHOCOLATE CAKE

Steps:

• Cake.
• Preheat oven to 350 degrees F.
• Butter and flour two 9-inch round cake pans.
• In a standing mixer, cream butter and sugars together until fluffy in a standing mixer.
• Beat in eggs and vanilla.
• Put the water, chocolate, and espresso powder in a small saucepan and stir on low heat until melted. Allow to cool slightly and then beat into butter mixture.
• Sift together flour, baking soda, and salt and stir into batter alternately with sour cream.
• Divide batter evenly between the 2 pans and bake for 25 minutes, until a tester inserted in the centre of the cake comes out clean.
• Allow to cool for 15 minutes in the pans, then turn cakes out onto a plate or rack to cool completely.
• Goopy Topping.
• In a medium pot, whisk together cornstarch, cream, corn syrup, sugars, and egg yolks.
• Cut up butter into small pieces and add to pot.
• Over medium heat, whisk goopy topping constantly until bubbly and shiny, about 4-5 minutes.
• Remove from heat and immediately scrape out topping into a bowl, to halt the cooking process.
• Stir in vanilla, salt, pecans, and coconut.
• Cover and chill completely.
• Frosting.
• Melt chocolate in a bowl over a pot of simmering water or in the microwave at medium heat, stirring every 20 seconds. Set aside. Let cool slightly.
• Beat egg whites with cream of tartar until stiff peaks.
• Bring water and sugar to a boil and cook over high heat until temperature reaches 240 degrees F (softball stage). You can use a candy thermometer, or test by spooning a little of the hot sugar syrup into a glass of ice water - if you can roll it between your fingers into a soft ball, then it is ready.
• While beating whites at medium speed, slowly add sugar syrup (be careful - it's hot!) until all the syrup has been added. Continue to beat whites until cool, about 3 to 4 minutes.
• Start adding butter to egg whites, a little at a time, while mixing constantly and scraping the sides of the bowl often, until all the butter has been incorporated. If the frosting looks like it's separating or looks curdled, don't worry - just keep mixing and it will come together.
• Mix in melted chocolate, vanilla, cocoa powder and salt. Keep at room temperature to ice cake. If making a day ahead, chill frosting but bring to room temperature and beat well before using.
• To Assemble.
• Level cakes if necessary, using a serrated knife. Spread a dollop of chocolate frosting on one layer of cake. Spoon a third of the goopy topping over frosting. Spread in the centre of the cake leaving an inch from the edge of the cake, without topping.
• Place second cake on top of first and dollop a generous amount of chocolate frosting on top. Spread to edges of cake, working from the middle and turning the cake as you work around. Ice the sides of the cake, but leave about ½ cup of icing for piping, if desired.
• Spread remaining goopy topping on top of cake, leaving ½ inch around the outside edge. If you do not wish to pipe outside edge with chocolate frosting, simply garnish the cake with toasted pecan halves.
• To pipe an edge, place frosting in a piping bag fitted with a star tip or leaf tip. Pipe frosting as desired. Remember - it's just frosting! If you're not pleased with how it looks, just scrape it off and start again. Again remember to lick your fingers often!
• Cake can be chilled until ready to serve. Frosting will firm up once chilled.