German Chocolate Punch Bowl Cake Food

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.

DEATH BY CHOCOLATE III

Steps:

• Prepare brownies according to package directions. Let cool.
• Mix pudding according to package directions.
• In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
• Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
• Refrigerate. Best if made the day before you serve it.

GERMAN CHOCOLATE CAKE

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.

GERMAN CHOCOLATE CAKE ROLL

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 13-by-18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
• For the filling, whisk the evaporated milk, 1 cup sugar, 3 egg yolks and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 teaspoon vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
• Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.
• Using a mixer, beat the softened butter and the remaining 1 1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
• Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
• Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar or cocoa.

GERMAN CHOCOLATE PUNCH BOWL CAKE

Steps:

• Prepare cake as directed on package and bake in a 9x13 inch pan. Cool.
• In a medium bowl, beat pudding with milk until thick and let set in the fridge.
• Cut cake into small cubes and place half of them in the bottom of a glass punch bowl.
• Make a layer, placing half of the pudding over the cake cubes, cover with half of the crushed candy bars pieces and then with half of the Cool Whip.
• Then make another layer with the remainder cake cubes, pudding, candy bar pieces and cover with Cool Whip.
• Sprinkle pecans or nuts on top and refrigerate at least 8 hours or overnight for better flavor.

CHOCOLATE PUNCH

Steps:

• In a large saucepan combine the chocolate and sugar with the hot water.
• Bring to a boil, stirring for 2 minutes.
• Add milk, and continue heating.
• When hot, beat in vanilla extract with a rotary egg beater or whisk.
• Remove from heat.
• Chill, then pour into a punch bowl over ice cream.
• For sparkle, add club soda.
• Top with whipped cream and dust with cinnamon.

AWESOME PUNCH BOWL CAKE

Steps:

• Prepare yellow cake mix as directed on package. Bake on cookie sheet or jelly roll pan.
• Let cake cool. Tear into small pieces.
• Mix 2 packages vanilla pudding mix with 3 cups milk and 1 can sweeten condensed milk. Let this mixture set 30 minutes. Fold in 12 ounces Cool Whip.
• Put mixture in the refrigerator to set. Begin layering ingredients in punch bowl starting with cake, then strawberries, then pineapple, then bananas.
• Next pour some of the pudding mixture over layers.
• Next add a layer of Cool Whip over (using 16 ounce carton) the layers.
• Continue layering using the order just given until punch bowl is full. Refrigerate until ready to eat.
• This makes a very large cake and is best when prepared the day before serving.
• In a pinch, you can skip the last layer of Cool Whip and it is still wonderful.

PUNCH BOWL CAKE

Steps:

• Bake cake according to directions on box, using two round cake pans with removable bottoms. Set aside to cool.
• Mix up both packages of pudding according to box directions, let set up in fridge.
• Drain pineapple, and put in a large bowl, along with diced strawberries, and sliced bananas, set aside.
• Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom.
• Then cut cake into cubes and layer in bottom of punch bowl, or trifle dish.
• Then top lightly with a layer of each: vanilla pudding, fruit, cool whip, nuts, and another layer each of cake cubes, pudding, and fruit, finishing with top layer of cool whip and nuts.
• Use only half of total ingredients for this cake.
• Then take the other half of cake and repeat the process as with the first cake: cut cake into cubes and layer the rest of all ingredients (in order) in a second punch bowl or trifle dish, until finishing with cool whip and nuts on top.
• Enjoy!