GERMAN SWEET CHOCOLATE CAKE
This is a real treat. My sister and I always enjoy preparing this together.-Patricia Peebles, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool., 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 chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove and discard waxed paper., For frosting, in a Dutch oven, combine sugar and 1 cup milk. Bring to a rapid boil over medium heat. Boil for 6-8 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally., Gradually whisk in yolks. Cook and stir over medium-low heat for 12-18 minutes or until frosting is slightly thickened and reaches 175°. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut, pecans and vanilla. Cool to room temperature., Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Refrigerate leftovers.
Nutrition Facts : Calories 553 calories, Fat 31g fat (16g saturated fat), Cholesterol 145mg cholesterol, Sodium 395mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 1g fiber), Protein 7g protein.
GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING
I wanted to make a German chocolate sheet cake for a family reunion, but couldn't find a recipe I liked. So I created my own. It was a huge hit! This is now my go-to whenever I need to make a German chocolate cake. It takes a little time to make, but it's so worth it!
Provided by Dee
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h25m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
- Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
- Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
- While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 51.5 g, Cholesterol 119.1 mg, Fat 24.5 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.4 g, Sodium 168.5 mg, Sugar 41.2 g
LIBBIE'S GERMAN SWEET CHOCOLATE CAKE WITH FROSTING
This one is a different version of the chocolate cake. It has been used a lot so here it goes. It is probably older and the one your Grandma made. I have a lot of those recipes.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 17
Steps:
- sift dry ingredients.
- into a bowl.
- blend butter and sugar.
- add 1/4 c buttermilk plus 2 tablespoons.
- add chocolate which has been melted and cooled.
- eggs (some recipes separate the eggs and beat egg whites if that's what you want to do do it.
- vanilla beat 2 minutes.
- add dry ingredients.
- add rest of buttermilk beat 2 more minutes.
- if you've beaten your egg white fold in here.
- pour into buttered floured ,( i would do cocoa over butter instead of flour).
- 9x12 cake pan bake 30 minutes no heat given I'm guessing 375 degrees.
- frosting:.
- cook the milk sugar and egg yolks and butter.
- bring to a boil stirring constantly cook 1 minute at boil.
- stir in coconut nuts and vanilla.
- frost cake.
Nutrition Facts : Calories 4635.4, Fat 227, SaturatedFat 131.9, Cholesterol 1044.6, Sodium 3213.5, Carbohydrate 615.9, Fiber 19.3, Sugar 415.8, Protein 63
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