Doctored German Chocolate Cake Mix Recipes
GERMAN CHOCOLATE CAKE (WITH CAKE MIX)
Easy German chocolate cake recipe with cake mix, homemade with simple ingredients. Soft and moist chocolate cake layers are filled with coconut pecan frosting and topped with chocolate ganache.
Provided by Abeer Rizvi
Categories Dessert
Time 1h10m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, add eggs butter, buttermilk and mix until fluffy.
- Add chocolate cake mix, cocoa powder and mix until just combined. There might be a few lumps and that's perfectly fine. Don't over-mix!
- Pour this batter into two greased and floured round cake pans (Dimensions: 8x2), lined with parchment paper.
- Bake at 350 degrees for 40 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cakes to cool to room temperature.
- While the cakes are baking and cooling, prepare coconut pecan frosting and ganache.
- Trim sides of the cake (optional) and if there is a dome, trim the top so that the cake is flat (required).
- Place one cake on a serving dish.
- Use a spatula to spread frosting on top.
- Drizzle spoonfuls of chocolate ganache.
- Then, place the other cake on top and press gently to secure it into place.
- Use a spatula to spread frosting on top again.
- Drizzle spoonfuls of chocolate ganache again. Enjoy!
Nutrition Facts : Calories 385 kcal, Carbohydrate 42 g, Protein 7 g, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 116 mg, Sodium 610 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
AMAZING GERMAN CHOCOLATE CAKE
Excerpt. © Reprinted by permission. All rights reserved. This is from the Cake Mix Doctor. I haven't made it yet, but I'm posting it here so I'll have it handy when I make it for hubby's birthday in a week. I won't be using my bundt pan, as I'll be decorating it, but anyhooo...
Provided by Amy Gautreaux
Categories Dessert
Time 53m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- (I just use Baker's Joy spray with flour for the pan).
- Place a rack in the center of the oven and preheat the oven to 350ªF. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
- Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
- Slide the cake onto a serving platter and slice.
- Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
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