GERMAN CHOCOLATE CAKE
According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. -Joyce Platfoot, Wapakoneta, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. , Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites., Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 910 calories, Fat 53g fat (28g saturated fat), Cholesterol 237mg cholesterol, Sodium 511mg sodium, Carbohydrate 103g carbohydrate (76g sugars, Fiber 4g fiber), Protein 11g protein.
GRANDMA'S GERMAN CHOCOLATE CAKE
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
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.
ADDICTING GERMAN CHOCOLATE CAKE
Make and share this Addicting German Chocolate Cake recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- MAKE THE GERMAN CHOCOLATE CAKE LAYERS: Preheat the oven to 350 degrees F. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
- Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorporate. The mixture will look light and fluffy.
- Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
- Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack and remove the pans and let cool completely. Remove the parchment.
- MAKE THE COCONUT PECAN FILLING: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
- In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
- Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.
- ASSEMBLE THE CAKE: Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling. The cake will keep in an airtight container, at room temperature, for up to 2 days.
Nutrition Facts : Calories 805.9, Fat 49.1, SaturatedFat 25.8, Cholesterol 218.7, Sodium 347.1, Carbohydrate 89.2, Fiber 5.3, Sugar 59.7, Protein 11.5
QUICK AND EASY GERMAN CHOCOLATE CAKE
Make and share this Quick and Easy German Chocolate Cake recipe from Food.com.
Provided by Capncrunch
Categories Dessert
Time 1h3m
Yield 1 Cake
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 12-cup Bundt pan.
- Set pan aside.
- Mix all ingredients in large mixing bowl.
- Mix 3 minutes with electric mixer, batter should be thick and well combined.
- Pour batter into Bundt pan and bake for 48-52 minutes.
- Cool cake on rack for 20 minutes before removing from pan.
- Cool cake completely.
B. B. KING'S GERMAN CHOCOLATE CAKE
I went to B.B. King's club in New York City to see Johnny Winter play and enjoyed it so much! In honor of B.B. I am posting his German Chocolate Cake! Adapted from recipegoldmine. UPDATE: Due to a helpful review, I have added more chocolate to the ingredients.
Provided by Sharon123
Categories Dessert
Time 1h
Yield 1 3-layer cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350*F.
- Melt the chocolate chips and 1/4 cup of the butter in heavy bottom pan. Let cool.
- Cream together remaining butter and sugar in medium bowl. Beat in egg yolks. Stir in vanilla and cocoa powder and chocolate mixture. Sift together dry ingredients. Alternately add dry ingredients and buttermilk to chocolate mixture.
- Beat egg whites until stiff in large bowl. Gently fold in chocolate mixture. Pour cake batter evenly into the three prepared round cake pans. Bake at 350*F. for 30 minutes or until cake springs back. Let cool on racks.
- Frosting:.
- Combine evaporated milk, sugar, egg yolks and butter in a saucepan. Add vanilla extract. Cook over medium heat, stirring continuously until thickened (thick enough to coat back of spoon). Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread over cake.
- Place 1 cake layer on plate. Spread frosting evenly over top. Repeat with remaining layers. Spread remaining frosting evenly over sides of cake. Serve. Enjoy!
Nutrition Facts : Calories 11280.1, Fat 713.1, SaturatedFat 367.5, Cholesterol 2696.7, Sodium 6518.8, Carbohydrate 1179.3, Fiber 51.3, Sugar 896.1, Protein 134
INSIDE OUT GERMAN CHOCOLATE CAKE
I recently made this for a co-worker's birthday and it is out of this world. The cake layers are nice and chocolatey..not too dense. The German chocolate filling is amazing and the frosting is super easy to work with as long as you cool everything completely. I toasted the nuts along with the coconut for a little extra nutty oomph.
Provided by greysangel
Categories Dessert
Time 4h30m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Make cake layers:
- Preheat oven to 350°F and oil 3 9 inch cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
- Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.
- Make filling:
- Reduce oven temperature to 325°F
- Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
- Increase oven temperature to 425°F
- Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
- Stir in coconut, pecans, and vanilla and keep warm, covered with foil.
- Make glaze while milk is baking:
- Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
- Assemble cake:
- Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.
- Chill cake until firm, about 1 hour. Transfer cake to a plate.
- Cooks' notes:
- • Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.
- • For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.
Nutrition Facts : Calories 795.7, Fat 54.9, SaturatedFat 31.9, Cholesterol 114, Sodium 358.7, Carbohydrate 78.6, Fiber 7.4, Sugar 53.3, Protein 10.9
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