German Chocolate Ring Recipes

GERMAN CHOCOLATE RING

German Chocolate Ring image

This recipe is modeled after German sweet chocolate cake, which is my favorite, so it's no wonder I enjoy making and eating this sweet-tasting bread! You can make it ahead and freeze to bring out when you need an easy showstopper. -Anne Frederick, New Hartford, New York

Provided by Taste of Home

Time 50m

Yield 24 servings.

Number Of Ingredients 10

Ingredients

1-1/4 cups sweetened shredded coconut, divided
1 cup semisweet chocolate chips, divided
3/4 cup chopped pecans
3 large eggs, room temperature, divided use
4-1/2 to 5 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1 cup 2% milk
5 tablespoons butter, divided

Steps:

In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough. , Turn dough onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour. , Punch dough down; turn onto lightly floured surface. Roll dough into an 18x10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture. , Roll up dough jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheet. Pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.

Nutrition Facts : Calories 222 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.

EASY GERMAN CHOCOLATE CAKE ICING

Easy German Chocolate Cake Icing image

This is a very quick, easy icing recipe for German chocolate cake. It's the best and quickest. My grandmother passes it to my mom, my mom to me, and me to you. You can substitute walnuts for pecans, if desired.

Provided by BESTHEN

Categories Desserts Frostings and Icings Chocolate

Time 15m

Yield 12

Number Of Ingredients 5

Ingredients

½ cup butter
1 ⅓ cups brown sugar
1 cup flaked coconut
1 cup chopped pecans
½ cup milk

Steps:

Melt butter in a large saucepan over medium-high heat. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Cook, stirring constantly, until thick and bubbling, about 3 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 29 g, Cholesterol 21.1 mg, Fat 16.7 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 7.2 g, Sodium 83.1 mg, Sugar 26.9 g

GERMAN CHOCOLATE ICING

German Chocolate Icing image

This is a recipe from my mom and the cake has always been a real hit when I make it. I do double this when I make it as I like a lot of icing on my cake.

Provided by Jo McClanahan

Categories Dessert

Time 25m

Yield 1 Nine inch two layer cake

Number Of Ingredients 7

Ingredients

1 cup canned evaporated milk
1 cup sugar
3 egg yolks, slightly mixed with a whisk
1/2 cup butter (real butter)
1 teaspoon vanilla
1 1/2 cups coconut
1 cup chopped pecans

Steps:

Put butter in a sauce pan and let it melt.
Add milk, sugar, vanilla and whisk in egg yolks.
Cook and stir over medium heat until mixture starts to bubble and then cook for about nine (9) minutes stirring constantly.
Pour over coconut and pecans and mix.
I usually put the nuts and coconut in a metal bowl and then poor the hot mixture over them to help with cooling.
If you are in a hurry, put the mixture in the refrigerator stirring occasionally until it is cool and thick enough to ice your cake.
I find that box cakes are just fine for this.

Nutrition Facts : Calories 3682, Fat 284.2, SaturatedFat 154.1, Cholesterol 815.1, Sodium 1149.2, Carbohydrate 272.8, Fiber 31.3, Sugar 214.2, Protein 44.2

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