BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE
Make and share this Baker's Original German Sweet Chocolate Cake recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Coconut-Pecan frosting (recipe follows).
- Oven at 350ºF.
- Melt chocolate in water, cool.
- Cream butter and sugar.
- Beat in egg yolks.
- Stir in vanilla and chocolate.
- Mix flour, soda, and salt.
- Beat in flour mixture, alternately with buttermilk.
- Beat egg whites until stiff peaks form; fold into batter.
- Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
- Bake for 30 minutes or until cake springs bake when lightly pressed in center.
- Cool 15 minutes; remove and cool on rack.
- Frost cake.
- COCONUT-PECAN FROSTING.
- Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
- Cook and stir over medium heat until thickened. Remove from heat.
- Stir in shredded coconut and chopped pecans.
- Cool until thick enough to spread.
- Makes 4-1/4 cups.
GERMAN SWEET CHOCOLATE CAKE I
This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks.
Provided by Cindy Carnes
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Time 1h10m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
- Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
- In a medium bowl, mix together flour, soda and salt. Set aside.
- In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
- In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
- Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 48.1 g, Cholesterol 108.8 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 13.7 g, Sodium 239.3 mg, Sugar 37.5 g
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.
EASY BAKER'S GERMAN'S SWEET CHOCOLATE CAKE
Try this simplified version of our classic BAKER'S GERMAN'S Sweet Chocolate Cake from My Food and Family! This delicious and simple Easy BAKER'S GERMAN'S Sweet Chocolate Cake tastes just as rich as the original but saves you valuable prep time. Enjoy this exquisite cake at your next special occasion.
Provided by My Food and Family
Categories Chocolate Recipes
Time 2h
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cover bottom of 13x9-inch pan with parchment; spray sides of pan with cooking spray. Microwave chocolate, butter and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
- Beat eggs and sugar in large bowl with mixer on high speed 5 min. or until thickened and lightened in color. Blend in chocolate mixture and vanilla. Add baking soda and salt; mix well. Gradually add flour alternately with buttermilk, mixing well after each addition. Pour into prepared pan.
- Bake 35 to 45 min. or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan with knife.
- Cool cake completely. Frost with Easy Coconut-Pecan Filling & Frosting.
Nutrition Facts : Calories 470, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 100 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
GLOSSY GERMAN CHOCOLATE CAKE
Got from nikibone.com for tour 2005 Spread coconut pecan frosting between layers and over the top of cake. Coconut Pecan Frosting Recipe #140466 German Sweet Chocolate created by Samuel German (hence its name)is a dark baking chocolate Making it more convenient for bakers to have a chocolate where the sugar was already added to it. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin.
Provided by Rita1652
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line the bottoms of three 9 inch round cake pans with wax paper.
- Microwave the chocolate and water in a large bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
- Sift together flour, baking soda and salt; set aside.
- Beat butter and sugar in a large bowl with an electric mixer on medium speed until 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 after each addition until smooth.
- Beat egg whites in another bowl with electric mixer on high speed until stiff peaks for.
- Do not over beat. Gently stir into batter. Do not over mix.
- Pour into prepared cake pans.
- Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes. Remove from pans; remove wax paper.
- Cool completely on wire racks.
- Spread coconut pecan frosting between layers and over the top of cake.
- TAKE NOTE- Substitution for 4 ounce of German sweet chocolate: - 4 ounce bittersweet or semisweet chocolate plus 2 tablespoons granulated white sugar.
Nutrition Facts : Calories 419.8, Fat 20.3, SaturatedFat 12.2, Cholesterol 96.8, Sodium 333.1, Carbohydrate 56.2, Fiber 1.1, Sugar 39.3, Protein 5.4
WOOLWORTH'S GERMAN SWEET CHOCOLATE CAKE
Frank Woolworth commissioned the construction of the Woolworth Building in New York City. This building was entirely paid for in cash. It was completed in 1913 and was the tallest building in the world until 1930. It was known as a five and dime store. Lunch counters were introduced and were common to our modern day food courts. The business changed names and after several years, the majority of the stores was sold to Wal-Mart. There was a historic landmark case involving African-Americans at a segregated counter that evoked boycotts, sit ins and a part of the civil rights movement.
Provided by Connie C.
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans
- (or 2 larger cake pans).
- Line bottom of pans with buttered parchment paper or foil.
- Melt chocolate in boiling water. Stir and cool.
- Cream butter and sugar. Add yolks, one at a time, beating well after each yolk.
- Blend in vanilla and chocolate.
- Mix flour with soda and salt. Add alternately with buttermilk to chocolate
- mixture, beating after each addition until smooth.
- Beat egg whites until soft peaks form. Gently fold beaten egg whites into
- the chocolate batter mixture.
- Divide batter between prepared pans.
- Bake for 30 to 35 minutes, but check on cakes earlier, especially if using
- 3 pans.Cool in pans for 5 minutes before turning out on racks to cool. Frost
- with Coconut Pecan Frosting (recipe below).
- Frosting directions:
- Combine milk, sugar, yolks, butter and vanilla in saucepan.
- Cook and stir over medium heat until it thickens, about 12 minutes.
- Stir in coconut and nuts. (An electric mixer works for this part.) Cool until
- it's thick enough to spread, beating occasionally.
- Makes about 3 ~ cups, more than enough to fill and frost a 9-inch 3-layer cake.
- It will run off, so make sure it's cool.
Nutrition Facts : Calories 10278.3, Fat 605, SaturatedFat 314.9, Cholesterol 2772.7, Sodium 6104.3, Carbohydrate 1150.2, Fiber 36.7, Sugar 843.9, Protein 128.6
BAKER'S GERMAN'S SWEET CHOCOLATE CAKE
Make original BAKER'S GERMAN'S Sweet Chocolate Cake for your next special occasion. Everyone adores BAKER'S GERMAN'S Sweet Chocolate Cake!
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Add egg whites; stir gently until well blended. Pour into prepared pans.
- Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
- Prepare Coconut-Pecan Filling and Frosting http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx ; spread between cake layers and onto top of cake.
Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 150 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
GERMAN'S SWEET CHOCOLATE CAKE
Make any event extra special with a sweet chocolate cake. This GERMAN'S Sweet Chocolate Cake is triple-layer decadence with coconut-pecan icing.
Provided by My Food and Family
Categories Flour
Time 2h
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Spray 3 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Add boiling water to chocolate in small bowl; stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg yolks, 1 at a time. Add melted chocolate and vanilla; mix well. Beat in flour mixture alternately with buttermilk, mixing well after each addition. Gently stir in egg whites until well blended.
- Pour into prepared pans.
- Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately run spatula around cakes. Cool in pans 15 min. Remove cakes from pans to wire racks; remove waxed paper. Cool cakes completely. Meanwhile, prepare Coconut-Pecan Filling and Frosting.
- Stack cakes on plate, filling layers and spreading top of cake with frosting. (Note: Nutrition is for both cake and frosting.)
Nutrition Facts : Calories 730, Fat 43 g, SaturatedFat 23 g, TransFat 0 g, Cholesterol 155 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
GERMAN CHOCOLATE CAKE FROSTING
Coconut Pecan Frosting for German Chocolate Cake.
Provided by Denise
Categories Desserts Frostings and Icings Chocolate
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 25.8 g, Cholesterol 77.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 107.3 mg, Sugar 23.4 g
GERMAN'S SWEET CHOCOLATE STREUSEL COFFEE CAKE
Serve this chocolate streusel at your next party. Add a drizzle of the powdered sugar icing to make GERMAN'S Sweet Chocolate Streusel Cake perfectly sweet!
Provided by My Food and Family
Categories Home
Time 2h5m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Add sour cream; mix well. Stir in 1/3 cup chocolate. Pour into 13x9-inch pan sprayed with cooking spray.
- Combine remaining chocolate, flour, nuts, coconut, sugar and margarine; sprinkle over batter.
- Bake 40 min. or until toothpick inserted in center comes out clean. Cool completely.
- Drizzle with Simple Powdered Sugar Icing; let stand until firm.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GERMAN CHOCOLATE SAUCE
This warm, silky sauce is perfect over ice cream or pound cake. Be sure to use "sweet" baking chocolate, not semisweet or unsweetened.
Provided by Bayhill
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, melt butter and chocolate over low heat, stirring constantly until melted.
- Stir in sugar, vanilla, salt, and milk; bring to a boil over medium heat. Cook 7 minutes, stirring constantly.
- Serve warm over ice cream or pound cake.
- Note: This sauce can be reheated in the microwave oven on Medium (50% power). The amount of time will vary with the amount of sauce being reheated.
Nutrition Facts : Calories 1374.8, Fat 70.8, SaturatedFat 43.8, Cholesterol 142.6, Sodium 556.6, Carbohydrate 191.2, Fiber 3.1, Sugar 179.3, Protein 7.5
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