GERMAN CHOCOLATE DUMP COBBLER CAKE
Steps:
- 1. First, make a sauce: Melt 1 stick of butter in a non-stick saucepan on a medium heat. Add the brown sugar, and heat until it comes to a boil; stirring constantly. Add the evaporated milk, and heat for 3 minutes; stirring to blend well. Take it off the heat and let cool.
- 2. After the sauce has cooled down: Spray a 9x13 cake pan with Pam (or any cooking spray). Preheat oven to 350 degrees.
- 3. Spread the coconut and pecans evenly over the bottom of the cake pan. Pour the sauce slowly over the coconut/pecans, making sure to get it evenly distributed. Next, sprinkle the dry cake mix evenly over the top. Melt the other 2 sticks of butter and pour that over the dry cake mix. Bake in a 350 degree oven for 40 to 45 minutes.
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 DUMP CAKE
A VERY DELICIOUS PAN CAKE,WITHOUT ALL THE HASSLE.STILL DELICIOUS WITH AN AMAZING TASTE.YOU WILL ABSOLUTELY LOVE THIS CAKE.YOU WILL BE MAKING THIS RECIPE FOR YEARS TO COME.
Provided by ravishing rubbies
Categories Cakes
Time 45m
Number Of Ingredients 6
Steps:
- 1. MIX PECANS AND COCONUT TOGETHER.SPREAD EVENLY IN BOTTOM OF 9X13 CAKE PAN.PREPARE CAKE MIX BY DIRECTIONS ON BOX,POUR EVENLY OVER NUTS AND COCONUT.HEAT BUTTER AND CREAM CHEESE IN SAUCEPAN.STIR UNTIL MELTED(DO NOT BOIL).REMOVE FROM HEAT;STIR IN CONFECTIONER'S SUGAR.
- 2. POUR OVER CAKE MIX.BAKE AT 350 DEGREES FOR 35 MINUTES OR UNTIL CAKE TESTS DONE WITH TOOTHPICK.REMOVE, LET COOL,AND CUT INTO SQUARES.SERVE.
CHOCOLATE COBBLER
Rich, wonderful old-timey like cobbler!!!! Great for potlucks and get-togethers. Fast, easy and always a hit! Great with ice cream!!
Provided by dylansmom
Categories Desserts Cobbler Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
- In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
- Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
- Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 58.1 g, Cholesterol 24.1 mg, Fat 9.6 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 268.2 mg, Sugar 44.6 g
DUMP CAKE - COBBLER
This is so easy and very yummy. I have seen so many dump cakes, but non with toasted coconut, so I thought I would post it. This takes about 5 minutes to make and then just let it bake. mmmmm.... it's so good!
Provided by Sarah in New York
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325.
- Spread whole can of pie filling in a 13X9 baking pan.
- Spread whole can of crushed pineapple over pie filling.
- Sprinkle the cake mix evenly over the pie filling and pineapple.
- Spoon butter over the mix until it's even over the whole cake.
- Sprinkle coconut until it's well coated.
- Bake for 1 hour and 15 minutes.
- Serve hot with ice cream if you like.
Nutrition Facts : Calories 492.9, Fat 32.6, SaturatedFat 19.9, Cholesterol 49.8, Sodium 471.2, Carbohydrate 49.6, Fiber 3, Sugar 29.2, Protein 3.5
GERMAN CHOCOLATE DUMP CAKE
Make and share this German Chocolate Dump Cake recipe from Food.com.
Provided by BamaBelle30
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Butter oblong 9 x 13 inch pan.
- Pack pecans in bottom of pan. Press coconut on top of pecans.
- Mix cake by directions on the box using the water, oil, & eggs and pour into pan on top of coconut and nuts.
- Melt 1 stick oleo, add cream cheese and powdered sugar.
- Pour over unbaked cake.
- Bake at 300 degrees for 1 hour.
Nutrition Facts : Calories 788.3, Fat 44.2, SaturatedFat 17.5, Cholesterol 24.9, Sodium 690.1, Carbohydrate 96.7, Fiber 6.3, Sugar 72, Protein 9.5
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