German Chocolate Chip Pound Cake Recipe 455 Food

CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour a 12-cup bundt pan and set it aside.
• Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs and vanilla extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the chocolate chips and pecans.
• Pour the batter into the prepared pan. Bake for 60-65 minutes, until deep golden brown and a toothpick inserted comes out clean or with moist crumbs. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
• To make the frosting, combine the chocolate chips and butter in a small glass bowl. Microwave at 50% POWER for 90 seconds. Stir to combine. Microwave an additional 30 seconds at full power and stir again. Microwave 30 seconds more, if needed, and stir until the chocolate has melted.
• Pour the frosting over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days. Enjoy!

GERMAN CHOCOLATE CHIP POUND CAKE RECIPE - (4.5/5)

Steps:

• Mix the first five ingredients together and beat for 3 minutes. Add in sour cream and beat for an additional minute. Stir in grated German chocolate bar and chocolate chip morsels. Pour into Bundt pan and bake at 350 degrees until golden brown. Approximately 55 minutes.

CHOCOLATE-CHOCOLATE CHIP POUND CAKE

Steps:

• Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
• Microwave the heavy cream in a small microwave-safe bowl until steaming, about 1 minute. Pour over the cocoa powder in a medium bowl and stir to make a thick smooth paste; let cool.
• Whisk the eggs, egg yolk and vanilla in a medium bowl until frothy; set aside. Beat the butter and cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 minutes.
• Add the cocoa mixture to the butter mixture; beat until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
• Transfer the batter to the prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 10 to 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return the cake to the rack to cool completely. Dust with confectioners' sugar just before serving.

GERMAN CHOCOLATE POUND CAKE

Steps:

• 1. Preheat your oven to 300F. Grease and flour a bundt pan and set aside. In the bowl of your standing mixer, cream sugar & butter well, then add eggs one at a time letting it blend after each egg addition. Then add flavors and buttermilk blend together.
• 2. Remove wrapper from chocolate and melt the chocolate in the top of a double broiler over hot water. * I have also placed the chocolate in a small ceramic dish in the oven a couple of minutes to soften, but watch it.
• 3. Sift together the flour, baking soda, and salt and blend. Then add flour mixture to the buttermilk mixture, Then add the softened german chocolate to the batter. Blend well. Pour into Prepared bundt pan. Bake 1 hour 30 minutes or until cake tests done in the middle.
• 4. Let cool 5 minutes then remove cake from pan, and place under a tight fitting cake cover and leave covered until cold. This is delicious warm as well! Just letting ya know! 8) Enjoy!

GERMAN SWEET CHOCOLATE CHIP POUND CAKE

Steps:

• 1. Place rack in the center of the oven and preheat to 325'F. Spray a 10" tube pan (or three 8" loaf pans) with cooking spray, then dust with flour. Shake out excess flour and set aside.
• 2. Break the German chocolate bar into four pieces. Grate the bar using a food processor or a hand grater until it is finely grated. (If using a food processor, insert the steel blade and drop the chocolate pieces into the processor one at a time.) Set aside. (Time-saver tip- I found out, recently, that you can also melt the chocolate, and I'm thinking this has got to be easier!)
• 3. Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Fold in the grated chocolate, 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. Fold in the chocolate chips. The batter should look well blended and the chocolate chips should be evenly distributed. Pour the batter into prepared tube pan (or loaf pans), smoothing out with the rubber spatula. Place pan in oven.
• 4. Bake until golden brown and the center springs back when lightly pressed with your finger, 55-58 minutes for tube pan (50-52 minutes for loaf pans). Remove from the oven and place it on a wire rack to cool for 20 minutes for tube pan (5-8 minutes for loaves).
• 5. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto a cake/serving plate so it is right side up. Allow to cool 30 minutes more. Dust with confectioner's sugar if desired.

GERMAN CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 300 degrees.
• Grease and flour a 10-inch tube pan or bundt pan.
• Cream shortening at medium speed of mixer.
• Gradually add sugar until well mixed.
• Add eggs one at a time, beating well after each egg.
• Blend in vanilla extract.
• Combine flour, baking soda and salt.
• Add alternately with buttermilk to the creamed mixture.
• Continue mixing well.
• Mix in the melted chocolate last.
• Pour batter into prepared pan and bake for about 90 minutes or until cake tests done.
• Cool cake in pan on rack for about ten minutes, then turn out and let cake cool completely.
• You may sprinkle with confectioners sugar or top with chocolate glaze.
• For glaze, microwave chocolate and butter together, in a medium sized bowl, until melted.
• Mix in confectioners sugar and just enough water to make a smooth glaze.
• Pour glaze over cake and let trickle down the sides.

THE BEST CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients except chocolates in large mixing bowl- Beat 1/2- 2 minutes.
• Grate German Chocolate bar (Or chop in a mini-chop or cuisinart-- this is much easier than grating).
• Add grated chocolate and chocolate chips to mixture.
• Pour into well-greased and floured bundt pan (most bundt pans are sized between 9" and 12" diameter).
• Cook at 350 degrees for 50- 60 minutes.
• Sprinkle with powdered sugar (if desired) when cool.

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:

• 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.

EASY CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
• Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

CHOCOLATE CHIP POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

GERMAN CHOCOLATE POUND CAKE

Steps:

• Grease and flour a 10-inch tube pan. Line bottom of pan with waxed paper. Set aside.
• Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool.
• Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs and yolk, one at a time, beating well after each addition. Add chocolate, mixing well.
• Combine flour and next 4 ingredients; add flour mixture to chocolate mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into pan. Bake at 350°F for 1 hour and 5 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and let cool on a wire rack. Pour sweet chocolate glaze over top of cake, if using.
• For the glaze:.
• Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool.
• Beat egg white (at room temperature) at high speed of an electric mixer 1 minmute or until stiff peaks form. Gradually add powdered sugar, beating until stiff peaks form and sugar dissolves,(2 to 4 minutes).
• Fold chocolate mixture into egg whites. Add water, stirring until smooth.

GERMAN CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 200°C.
• Line the bottom of two round cake pans with wax paper.
• Melt the chocolate squares until they are completely melted. Stir well.
• Mix flour, baking soda and salt; set aside.
• Beat margarine (butter) and sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add egg yolks, 1 at a time, beating well after each addition.
• Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
• Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter.
• Pour into prepared pans.
• Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between the cake and sides of the pan.
• Cool 15 minutes and remove from the pan. Remove wax paper. Cool completely on wire racks.
• Spread Coconut-Pecan Frosting between layers and over top of cake.

CHOCOLATE CHOCOLATE CHIP SOUR CREAM POUND CAKE

Steps:

• Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
• Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
• Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
• Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
• Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
• Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
• Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.