German Chocolate Pound Cake Recipes

GERMAN CHOCOLATE POUND CAKE

Steps:

• 1. Preheat your oven to 300F. Grease and flour a bundt pan and set aside. In the bowl of your standing mixer, cream sugar & butter well, then add eggs one at a time letting it blend after each egg addition. Then add flavors and buttermilk blend together.
• 2. Remove wrapper from chocolate and melt the chocolate in the top of a double broiler over hot water. * I have also placed the chocolate in a small ceramic dish in the oven a couple of minutes to soften, but watch it.
• 3. Sift together the flour, baking soda, and salt and blend. Then add flour mixture to the buttermilk mixture, Then add the softened german chocolate to the batter. Blend well. Pour into Prepared bundt pan. Bake 1 hour 30 minutes or until cake tests done in the middle.
• 4. Let cool 5 minutes then remove cake from pan, and place under a tight fitting cake cover and leave covered until cold. This is delicious warm as well! Just letting ya know! 8) Enjoy!

GERMAN CHOCOLATE BUNDT CAKE

Steps:

• For the Cake: Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.
• Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.
• In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.
• Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)
• Bake until a wooden skewer inserted in center of cake layer comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.
• For the Glaze: Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don't whisk or vigorously stir, which can create air bubbles in finished glaze).
• Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.

GERMAN CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 200°C.
• Line the bottom of two round cake pans with wax paper.
• Melt the chocolate squares until they are completely melted. Stir well.
• Mix flour, baking soda and salt; set aside.
• Beat margarine (butter) and sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add egg yolks, 1 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 large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter.
• Pour into prepared pans.
• Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between the cake and sides of the pan.
• Cool 15 minutes and remove from the pan. Remove wax paper. Cool completely on wire racks.
• Spread Coconut-Pecan Frosting between layers and over top of cake.

GERMAN CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 300 degrees.
• Grease and flour a 10-inch tube pan or bundt pan.
• Cream shortening at medium speed of mixer.
• Gradually add sugar until well mixed.
• Add eggs one at a time, beating well after each egg.
• Blend in vanilla extract.
• Combine flour, baking soda and salt.
• Add alternately with buttermilk to the creamed mixture.
• Continue mixing well.
• Mix in the melted chocolate last.
• Pour batter into prepared pan and bake for about 90 minutes or until cake tests done.
• Cool cake in pan on rack for about ten minutes, then turn out and let cake cool completely.
• You may sprinkle with confectioners sugar or top with chocolate glaze.
• For glaze, microwave chocolate and butter together, in a medium sized bowl, until melted.
• Mix in confectioners sugar and just enough water to make a smooth glaze.
• Pour glaze over cake and let trickle down the sides.

GERMAN CHOCOLATE POUND CAKE - SALLYE

Steps:

• Sift flour, baking soda and salt together and set aside. Grease and flour tube or bundt pan and set aside. Preheat oven to 300º
• Place chocolate in microwave safe bowl and heat for 10-15 seconds (just until partially melted). Set aside.
• Place softened butter in large mixing bowl and beat at medium speed until fluffy. Continue beating while you add the sugar gradually.
• Add eggs one at a time while you continue beating. Add the vanilla extract and mix well.
• Continue beating as you add flour mixture and buttermilk gradually, beginning with flour and ending with flour.
• WHEW - ARE YOUR ARMS GETTING TIRED YET? YOU'RE ALMOST DONE ♥♥♥
• When flour and buttermilk have been well blended into butter mixture, turn beater down to low and gradually blend in chocolate.
• Transfer to pan and bake at 300º for about 1-1/2 hours (until toothpick stuck in densest part of cake comes out clean). Let rest in pan for about 5 minutes, then turn out onto serving dish. #1 Option - want to coat with a glaze, an easy one follows. #2 Option - if you want to serve "as is" with just ice cream, cover and let it cool completely before cutting.
• Easy glaze: 1/4 cup lemon or orange juice 1-1/2 cup sugar Place in saucepan and heat over low temperature just until sugar is dissolved and mixture is well blended. Pour over warm cake.
• If you really want to be decadent, use my praline icing recipe.... https://www.justapinch.com/recipes/dessert/cake/fresh-apple-cake-with-praline-icing.html?p=3
• Another good icing for this cake is https://www.justapinch.com/recipes/dessert/dessert-chocolate/chocolate-mocha-frosting-sallye.html?p=3
• One more icing recipe you might like: https://www.justapinch.com/recipes/dessert/cake/coconut-pecan-frosting-sallye.html?r=1

GERMAN BUTTER POUND CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10-in. tube pan., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, mix the flour, baking powder, salt and cardamom; add to the creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter., Transfer to prepared pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioners' sugar.

GERMAN CHOCOLATE POUND CAKE

Steps:

• Grease and flour a 10-inch tube pan. Line bottom of pan with waxed paper. Set aside.
• Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool.
• Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs and yolk, one at a time, beating well after each addition. Add chocolate, mixing well.
• Combine flour and next 4 ingredients; add flour mixture to chocolate mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into pan. Bake at 350°F for 1 hour and 5 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and let cool on a wire rack. Pour sweet chocolate glaze over top of cake, if using.
• For the glaze:.
• Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool.
• Beat egg white (at room temperature) at high speed of an electric mixer 1 minmute or until stiff peaks form. Gradually add powdered sugar, beating until stiff peaks form and sugar dissolves,(2 to 4 minutes).
• Fold chocolate mixture into egg whites. Add water, stirring until smooth.

GERMAN CHOCOLATE POUND CAKE (ICING IN THE CAKE)

Steps:

• Preheat oven to 350 degrees F. Grease and flour 12 cup tube pan or Bundt pan. Mix all ingredients (including the icing), in mixer at medium speed 2 minutes. Pour into prepared pan.
• Bake 55-60 minutes.
• Remove from oven to wire rack and allow cooling for 10 minutes. Invert onto serving plate and dust with powdered sugar or sift small amount cocoa over top of cake.

GERMAN CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350. Grease and flour Bundt cake pan.
• Place all cake ingredients except chocolate chips in large mixing bowl. Beat as directed on the cake mix box.
• Stir in chocolate chips.
• Pour batter into prepared pan.
• Bake for 58-62 minutes, or until cake tests done.
• Remove and cool for 20 minutes, then run a long, sharp knife around the edge of the cake and turn it out onto a wire rack to cool for about 20 more minutes.
• Place glaze ingredients in microwaveable glass measuring cup. Microwave on 50% power for 1 minute, then stir until chips are melted and the mixture is smooth.
• Place cake on serving platter and spoon the warm glaze over it. Let sit for at least another 10 minutes before slicing.