German Chocolate Pound Cake Icing In The Cake Food

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GERMAN CHOCOLATE POUND CAKE



German Chocolate Pound Cake image

Make and share this German Chocolate Pound Cake recipe from Food.com.

Provided by Susie in Texas

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 13

1 cup vegetable shortening
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 ounces unsweetened baking chocolate, melted
2 unsweetened chocolate squares
2 tablespoons butter
1 cup confectioners' sugar
2 -3 tablespoons water

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.

Nutrition Facts : Calories 417.7, Fat 21.6, SaturatedFat 8.6, Cholesterol 57.3, Sodium 231.7, Carbohydrate 54.5, Fiber 2.4, Sugar 33.4, Protein 5.9

GERMAN CHOCOLATE POUND CAKE



German Chocolate Pound Cake image

This recipe was submitted to me through my website, ChocoJunkie.com. I found it to be devine. It takes a bit of work.

Provided by Sumayah 2

Categories     Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 12

1 cup margarine or 1 cup butter, softened
2 cups flour
1 (4 ounce) package German chocolate
2 cups sugar
1/2 cup water
1 teaspoon vanilla
1 teaspoon baking soda
1 cup buttermilk
1/4 teaspoon salt
4 large egg whites
4 large egg yolks
coconut pecan frosting

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.

Nutrition Facts : Calories 561.2, Fat 27, SaturatedFat 7, Cholesterol 94.3, Sodium 500.2, Carbohydrate 75.1, Fiber 1.4, Sugar 52.5, Protein 7.3

GERMAN CHOCOLATE POUND CAKE



German Chocolate Pound Cake image

This is a great switch on dark chocolate once in awhile. You can use the glaze shown below, or just hit it with some powdered sugar. I think that the cinnamon is a welcome addition. Enjoy! I take my baking chocolate squares out of the box they come in and put them in zippered bags, but I think the name of the chocolate is "German's Sweet Chocolate."

Provided by FLUFFSTER

Categories     Dessert

Time 1h50m

Yield 1 10-inch cake

Number Of Ingredients 17

1 (4 ounce) package sweet baking chocolate
1 cup butter or 1 cup margarine, softened
1 3/4 cups sugar
3 eggs
1 egg yolk
2 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cream of tartar
1/4 teaspoon ground cinnamon
3/4 cup milk
1 teaspoon vanilla extract
1 (4 ounce) package sweet baking chocolate
1 tablespoon butter or 1 tablespoon margarine
1 egg white
1 cup sifted powdered sugar
1 -2 tablespoon water

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.

Nutrition Facts : Calories 6370.7, Fat 302.4, SaturatedFat 180.3, Cholesterol 1367.5, Sodium 4752.2, Carbohydrate 879.9, Fiber 22.1, Sugar 587, Protein 77.3

GERMAN CHOCOLATE POUND CAKE SURPRISE



German Chocolate Pound Cake Surprise image

The surpise is the icing is inside the cake. A truly quick and easy recipe using a prepared cake mix and frosting for those times when you just dont have the time or ingredients to make one from scratch. This makes a very large cake, so make sure you use a 12-cup tube/bundt pan.

Provided by Sassy in da South

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 5

1 (18 1/4 ounce) German chocolate cake mix
1 (15 ounce) can coconut pecan frosting
4 eggs
1/2 cup oil
1 cup water

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 12 cup tube pan OR Bundt pan.
  • Mix all ingredients (including the icing) in mixer at medium speed 2 minutes.
  • Pour into prepared pan and bake 55 - 60 minutes.
  • Remove from oven to wire rack and allow cooling for 10 minutes.
  • Invert onto serving plate and dust with powdered sugar.

Nutrition Facts : Calories 434, Fat 23.5, SaturatedFat 6.2, Cholesterol 70.5, Sodium 371.3, Carbohydrate 53.7, Fiber 2.4, Sugar 35.9, Protein 4.4

GERMAN CHOCOLATE BUNDT CAKE



German Chocolate Bundt Cake image

German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to the pan, then spoon on the gooey goodness-we used a small ice cream scoop for easy release and evenly distributed dollops. It settles into the middle while baking, so when you cut through that glossy ganache, a scrumptious surprise awaits.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 5h10m

Yield Serves 10 to 12

Number Of Ingredients 16

1 cup pecans
1 1/2 sticks unsalted butter, room temperature, plus more for pan
2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for pan
1 1/4 cups unsweetened finely shredded coconut, such as Bob's Red Mill
1 cup sweetened cream of coconut, such as Coco Lopez
3/4 cup whole milk, room temperature
2 tablespoons distilled white vinegar
3 tablespoons Dutch-process cocoa powder
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
1 1/4 cups sugar
3 large eggs, room temperature
2 teaspoons pure vanilla paste or extract
5 ounces semisweet chocolate, melted and cooled slightly
5 ounces semisweet chocolate, chopped (1 cup)
2/3 cup heavy cream

Steps:

  • For the Cake: Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.
  • Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.
  • In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.
  • Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)
  • Bake until a wooden skewer inserted in center of cake layer comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.
  • For the Glaze: Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don't whisk or vigorously stir, which can create air bubbles in finished glaze).
  • Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.

GRANDMA'S GERMAN CHOCOLATE CAKE



Grandma's German Chocolate Cake image

This is my grandma's recipe for German Chocolate Cake. This was all of us kid's favorite for birthdays. I made this for my husband on our first date on his birthday, and it's a tradition in our family now. We always use black walnuts, but you can use English walnuts. The hot water sounds weird, but that's the way my family has made it for years.

Provided by Teresa M

Categories     Dessert

Time 1h5m

Yield 8-20 serving(s)

Number Of Ingredients 17

1 cup margarine, softened
2 cups sugar
2 eggs
1 cup buttermilk
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cocoa
1 cup boiling water
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 lb margarine, softened
1 teaspoon imitation vanilla
1 1/3 cups coconut
1 1/2 cups black walnuts, chopped (you can use English walnuts if you prefer)

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.

ICING IN THE CAKE GERMAN CHOCOLATE POUND CAKE



ICING IN THE CAKE GERMAN CHOCOLATE POUND CAKE image

I got this recipe from our local band foundation cookbook. One of my coworkers told me she had it before and how good it was. I made this and took it to a family get together and everyone wanted the recipe.

Provided by melinda simpson

Categories     Chocolate

Time 1h15m

Number Of Ingredients 5

1 (18.25 oz) german chocolate cake mix
1 (15 oz) can coconut pecan icing
4 eggs
1/2 cup oil
1 cup water

Steps:

  • 1. Preheat oven to 350*. Grease and flour a 12 cup tube pan or bundt pan. Mix all ingredients (including the icing) in mixer at medium speed for 2 minutes. Pour into prepared pan and bake 55-60 minutes. Remove from oven to wire rack and allow to cool 10 minutes. Invert onto serving plate and dust with powdered sugar.
  • 2. This makes a large cake so be sure to use the large 12 cup pan. Very moist and delicious.

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