GERMAN CHOCOLATE CAKE
According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. -Joyce Platfoot, Wapakoneta, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. , Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites., Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 910 calories, Fat 53g fat (28g saturated fat), Cholesterol 237mg cholesterol, Sodium 511mg sodium, Carbohydrate 103g carbohydrate (76g sugars, Fiber 4g fiber), Protein 11g protein.
BAKER'S ORIGINAL GERMAN CHOCOLATE CAKE RECIPE - (3.7/5)
Provided by chelseap09
Number Of Ingredients 19
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.
ORIGINAL RECIPE FOR "GERMAN CHOCOLATE CAKE"
We love German Chocolate Cake, infact it is my oldest Sons favorite cake. I posted a bit of history about it on some of the JAP town square groupes(one is below): http://www.justapinch.com/groups/discuss/20612/history-of-german-chocolate-cake This is a recipe from my German Newsletter for the "original Recipe"...photos are also...
Provided by Straws Kitchen(*o *)
Categories Chocolate
Time 30m
Number Of Ingredients 25
Steps:
- 1. Approximate Cook Time: 30min
- 2. Melt chocolate in water and 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 at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center Cool 15 minutes; remove and cool on rack.
- 3. THE FILLING AND TOPPING: Coconut-pecan frosting
- 4. BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
- 5. Assembly: Divide the filling evenly between the 3 cakes putting the 1st layer down, then spread the filling evenly. Repeat with the other layer(s).
- 6. FOR MINI-CAKES: I did bake the cakes in mini-muffin tins, but I wanted a cutter that would make the cake have straight sides. Find something that works, I used a pastry tip. I frosted the cakes and then added a small cut of Marachino cherry. This makes a wonderful presentation of this popular cake.
- 7. *For the optional chocolate frosting just mix as any other frosting. For Garnish you could place pecan halves around the top edge. You can also add a maraschino cherry half also next to the pecan half.
BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE
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
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.
BAKER'S GERMAN'S SWEET CHOCOLATE CAKE
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
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 GERMAN CHOCOLATE CAKE RECIPE
I can remember my daddy standing at the counter grating a huge german chocolate bar and making the best tasting cake ever...the company improved it's recipe and to me the changes did not taste like the cakes my daddy made..my friend found a clip from a german chocolate bar that was yellowed with age..I made the cake and sure...
Provided by nellie rickey
Categories Cakes
Time 1h10m
Number Of Ingredients 19
Steps:
- 1. Melt chocolate in boiling water..cool..Cream butter and sugar until fluffy. Add egg yolks..one at a time..beat well after each..Add melted chocolate and vanilla..mix well
- 2. Sift together salt, soda, and flour. Add alternately with buttermilk to chocolate mixture..beating well..mix till smooth
- 3. Fold in beaten egg whites..Pour into 3.. 9 inch cake pans that have been greased and floured..Bake in oven 350 for 30 to 40 mnutes..cool..frost tops only
- 4. FROSTING....Combine milk..sugar..egg yolks..and butter..vanilla..Cook and stir over medium heat until thickened..about 12 minutes..Add the coconut and pecans Beat until thick enough to spread
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5/5 (8)Category CakeServings 14Total Time 1 hr 30 mins
- Prepare three 9″ round cake pans, by lining them with rounds of wax paper. Grease and the insides of the pans and the wax paper rounds and dust them with cocoa.
- Place the milk, sugar, egg yolks, butter and vanilla in a large saucepan. Cook over medium heat while stirring slowly but constantly until the mixture has thickened. This usually takes about 12 minutes. If you double the recipe, it takes 3 to 4 minutes longer.
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