Bakers Germans Sweet Chocolate Cherry Cake Recipes

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BAKER'S GERMAN'S SWEET CHOCOLATE CAKE



BAKER'S GERMAN'S Sweet Chocolate Cake image

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

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
1 recipe Coconut-Pecan Filling and Frosting

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

ORIGINAL BAKER'S GERMAN SWEET CHOCOLATE CAKE



Original Baker's German sweet chocolate cake image

Provided by Click Americana

Categories     Vintage dessert recipes

Time 1h12m

Number Of Ingredients 17

1 package Baker's German Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2-1/2 cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 pound butter or margarine
1 teaspoon vanilla
1-1/3 cups Baker's Angel Flake coconut

Steps:

  • Melt Baker's German sweet chocolate in the 1/2 cup of boiling water.
  • Cool.
  • Cream butter and sugar until light and fluffy.
  • Add 4 egg yolks, one at a time, beating after each.
  • Add vanilla and melted chocolate. Mix until blended.
  • Sift together sifted cake flour, baking soda, and salt.
  • Add flour mixture to the chocolate mixture alternately with 1 cup of buttermilk.
  • Fold in egg whites, stiffly beaten.
  • Pour batter into the three 9-inch layer pans, lined on bottoms with paper.
  • Bake in 350 (F) (moderate) oven for 30 to 35 minutes.
  • While the cake is cooking, start to make the frosting.
  • Combine in a saucepan evaporated milk, sugar, egg yolks, butter or margarine, and vanilla.
  • Cook over medium heat, stirring constantly until thickened, about 12 minutes.
  • Remove from heat.
  • Add 1-1/3 cups Angel Flake coconut and 1 cup chopped pecans.
  • Beat until cool and of spreading consistency.
  • Cool cake, then frost between cake layers and top with the coconut-pecan frosting.

Nutrition Facts : Calories 393 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 313 milligrams sodium, Sugar 37 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

BAKER'S ORIGINAL GERMAN CHOCOLATE CAKE RECIPE - (3.7/5)



Baker's Original German Chocolate Cake Recipe - (3.7/5) image

Provided by chelseap09

Number Of Ingredients 19

CAKE:
1 (4-ounce) package baker's German sweet chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 egg yolks, slightly beaten
3/4 cup butter or margarine
1 1/2 teaspoons vanilla
2 cups shredded coconut
1 1/2 cups chopped pecans

Steps:

  • Coconut-Pecan frosting (recipe follows). Preheat the oven to 350° F. Melt chocolate in water, and let cool. Cream together 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 back when lightly pressed in center. Remove and cool on rack for 15 minutes. 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.

EASY BAKER'S GERMAN'S SWEET CHOCOLATE CAKE



Easy BAKER'S GERMAN'S Sweet Chocolate Cake image

Try the easy version of our classic Easy 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 prep time. Enjoy this exquisite cake on any occasion!

Provided by My Food and Family

Categories     Chocolate Recipes

Time 2h

Yield 16 servings

Number Of Ingredients 10

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1 cup butter
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 eggs
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

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.
  • Combine flour, baking soda and salt. 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. Gradually add flour mixture 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 450, Fat 25 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 320 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 40 g, Protein 6 g

BAKER'S GERMAN'S SWEET CHOCOLATE CUPCAKES



BAKER'S GERMAN'S Sweet Chocolate Cupcakes image

Find a new favorite chocolate cupcakes recipe here! BAKER'S GERMAN'S Sweet Chocolate Cupcakes recipe is a casual version of classic German chocolate cake.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h20m

Yield 24 servings

Number Of Ingredients 10

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, chopped
3/4 cup butter or margarine
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups flour, divided
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
3 Coconut-Pecan Filling and Frosting

Steps:

  • Heat oven to 350°F.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Combine 1/2 cup flour, baking soda and salt. Add to chocolate mixture; mix well. Add remaining flour alternately with buttermilk, mixing well after each addition.
  • Spoon into 24 paper-lined muffin cups.
  • Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Frost with Coconut-Pecan Filling and Frosting.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

BAKER'S GERMAN'S SWEET CHOCOLATE-CHERRY CAKE



BAKER'S GERMAN'S Sweet Chocolate-Cherry Cake image

Call all the Black Forest cake fans and try our BAKER'S GERMAN'S Sweet Chocolate-Cherry Cake. This chocolate cherry cake is as decadent and delicious as it sounds. Topped with sprinkles of toasted coconut, take a bite out of sweet wonder.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 16 servings

Number Of Ingredients 12

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, broken into pieces
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 tsp. vanilla
1 cup buttermilk
1 can (20 oz.) cherry pie filling
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 350°F.
  • Line bottoms of 3 (9-inch) round cake pans with waxed paper; spray sides of pans 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 each min. Stir until chocolate is completely melted.
  • Mix flour, baking soda and salt; set aside. 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 the buttermilk, beating until blended after each addition. Beat egg whites in small bowl with mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
  • Bake 30 min. or until toothpick inserted into centers comes out clean. Immediately run knife around sides of cakes in pans. Cool 15 min. Invert onto wire racks; gently remove pans. Remove waxed paper; discard. Cool cakes completely.
  • Spread cherry pie filling between cake layers and onto top of cake. Sprinkle top with coconut.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE



Baker's Original German Sweet Chocolate Cake image

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

1 (4 ounce) package baker's German sweet chocolate
1/2 cup boiling water
1 cup butter or 1 cup margarine
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 slightly beaten egg yolks
3/4 cup butter or 3/4 cup margarine
1 1/2 teaspoons vanilla
2 cups shredded coconut
1 1/2 cups chopped pecans

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'S SWEET CHOCOLATE CAKE



GERMAN'S Sweet Chocolate Cake image

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

1/3 cup boiling water
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
3 eggs, separated
2 cups sifted cake flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter or margarine, softened
1-1/3 cups sugar
3/4 tsp. vanilla
3/4 cup buttermilk
1 recipe Coconut-Pecan Filling and Frosting

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 SWEET CHOCOLATE CAKE I



German Sweet Chocolate Cake I image

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

4 (1 ounce) squares German sweet chocolate
½ cup water
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites
12 fluid ounces evaporated milk
1 ½ cups white sugar
¾ cup butter
4 egg yolks
1 ½ teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 ½ cups chopped pecans

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

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