Grandmas German Chocolate 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.

GRANDMA GORMAN'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8- or 9-inch round baking pan.
• Melt the 4 tablespoons butter and the chocolate together in the top of a double boiler. Stir until smooth. Mix the flour, salt and baking soda together.
• Beat the egg and sugar together until the mixture is very light and falls in a ribbon when the beater is lifted. Stir in the melted butter and chocolate while they are still hot.
• Stir in the flour mixture alternately with the milk. Stir in the vanilla.
• Pour the mixture into the prepared pan and bake about 35 minutes, until the surface is slightly springy to the touch. Serve warm or cooled.

GRANDMA'S GERMAN CHOCOLATE CAKE

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.

GRANDMA'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
• Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.

GERMAN CHOCOLATE CAKE

Steps:

• Cake.
• Preheat oven to 350 degrees F.
• Butter and flour two 9-inch round cake pans.
• In a standing mixer, cream butter and sugars together until fluffy in a standing mixer.
• Beat in eggs and vanilla.
• Put the water, chocolate, and espresso powder in a small saucepan and stir on low heat until melted. Allow to cool slightly and then beat into butter mixture.
• Sift together flour, baking soda, and salt and stir into batter alternately with sour cream.
• Divide batter evenly between the 2 pans and bake for 25 minutes, until a tester inserted in the centre of the cake comes out clean.
• Allow to cool for 15 minutes in the pans, then turn cakes out onto a plate or rack to cool completely.
• Goopy Topping.
• In a medium pot, whisk together cornstarch, cream, corn syrup, sugars, and egg yolks.
• Cut up butter into small pieces and add to pot.
• Over medium heat, whisk goopy topping constantly until bubbly and shiny, about 4-5 minutes.
• Remove from heat and immediately scrape out topping into a bowl, to halt the cooking process.
• Stir in vanilla, salt, pecans, and coconut.
• Cover and chill completely.
• Frosting.
• Melt chocolate in a bowl over a pot of simmering water or in the microwave at medium heat, stirring every 20 seconds. Set aside. Let cool slightly.
• Beat egg whites with cream of tartar until stiff peaks.
• Bring water and sugar to a boil and cook over high heat until temperature reaches 240 degrees F (softball stage). You can use a candy thermometer, or test by spooning a little of the hot sugar syrup into a glass of ice water - if you can roll it between your fingers into a soft ball, then it is ready.
• While beating whites at medium speed, slowly add sugar syrup (be careful - it's hot!) until all the syrup has been added. Continue to beat whites until cool, about 3 to 4 minutes.
• Start adding butter to egg whites, a little at a time, while mixing constantly and scraping the sides of the bowl often, until all the butter has been incorporated. If the frosting looks like it's separating or looks curdled, don't worry - just keep mixing and it will come together.
• Mix in melted chocolate, vanilla, cocoa powder and salt. Keep at room temperature to ice cake. If making a day ahead, chill frosting but bring to room temperature and beat well before using.
• To Assemble.
• Level cakes if necessary, using a serrated knife. Spread a dollop of chocolate frosting on one layer of cake. Spoon a third of the goopy topping over frosting. Spread in the centre of the cake leaving an inch from the edge of the cake, without topping.
• Place second cake on top of first and dollop a generous amount of chocolate frosting on top. Spread to edges of cake, working from the middle and turning the cake as you work around. Ice the sides of the cake, but leave about ½ cup of icing for piping, if desired.
• Spread remaining goopy topping on top of cake, leaving ½ inch around the outside edge. If you do not wish to pipe outside edge with chocolate frosting, simply garnish the cake with toasted pecan halves.
• To pipe an edge, place frosting in a piping bag fitted with a star tip or leaf tip. Pipe frosting as desired. Remember - it's just frosting! If you're not pleased with how it looks, just scrape it off and start again. Again remember to lick your fingers often!
• Cake can be chilled until ready to serve. Frosting will firm up once chilled.

GRANDMA'S CHOCOLATE CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and hot water, beating well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, melt chocolate and butter in a saucepan. Add the sugar, water and cream of tartar. Bring to a boil, stirring constantly. Cook and stir until a candy thermometer reads 240° (soft-ball stage). Remove from the heat. Cool completely, without stirring, about 1 hour. Add vanilla; beat until thickened. Add cream; beat until smooth. Frost cake.

GRANDPOP'S SPECIAL CHOCOLATE CAKE

Steps:

• In a large bowl, sift together flour, sugar, cocoa, baking powder, soda, and salt.
• Add oil, milk, vanilla, coffee, and eggs; beat well. Batter will be thin. Pour into two 9 inch greased and floured round pans.
• Bake at 325 degrees F (165 degrees C) for 25 minutes, or when top springs back when done. Cool layers on wire racks.

BAKER'S GERMAN'S SWEET CHOCOLATE CAKE

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.