Claras White German Chocolate Cake Recipes

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CLARA'S WHITE GERMAN CHOCOLATE CAKE



Clara's White German Chocolate Cake image

This recipe was given to me by a dear friend, Clara, one of the best cooks I know. Decorate with Cream Cheese Frosting, or omit the coconut and pecans and decorate with German Chocolate Cake Frosting.

Provided by Sallie

Categories     Desserts     Cakes     White Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

4 (1 ounce) squares white chocolate, chopped
2 ½ cups sifted cake flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 cup flaked coconut
4 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 546 calories, Carbohydrate 68 g, Cholesterol 111.7 mg, Fat 28.5 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 14.4 g, Sodium 305 mg, Sugar 42.7 g

GERMAN WHITE CHOCOLATE CAKE



German White Chocolate Cake image

This is an elegant-looking cake and one bite will have you sold! Please use the very best white chocolate that you can find.This is a cake that has to "stand alone" on the merits of the white chocolate, so if you're going to use the cheaper stuff, please pass this cake up. If you can find the clear vanilla, it's really worth it. I didn't list it but it really makes a difference. It's sometimes hard to find,but it won't do any harm using the regular. This was in Mass Recipes.

Provided by FLUFFSTER

Categories     Dessert

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 19

2 1/2 cups cake flour
1 teaspoon baking soda
1/2 lb unsalted butter
1 1/2 cups sugar
4 large eggs, separated
4 ounces white chocolate, melted in
1/2 cup boiling water, and cooled
1 teaspoon vanilla extract
1 cup buttermilk
1 cup shredded unsweetened coconut
1 cup chopped pecans
frosting
1 cup evaporated milk
1 cup sugar
1/4 lb unsalted butter (1 stick)
3 large egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded unsweetened coconut

Steps:

  • For the cake:.
  • Position the racks in the upper and lower thirds and preheat oven to 350°F
  • Lightly butter the bottom and sides of three 8-inch.
  • round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
  • Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium.
  • speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not.
  • overbeat. Fold in the coconut and pecans.
  • Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
  • Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
  • Transfer the cakes in the pans to wire racks and.
  • cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
  • For the frosting:.
  • In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary.
  • Remove from heat and stir in the vanilla, pecans, and coconut.
  • Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
  • Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer,.
  • making sure to spread it all the way to the edges.
  • Top with the second layer, and spread with 1/4 of the.
  • frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.

Nutrition Facts : Calories 1940.4, Fat 136.6, SaturatedFat 82.5, Cholesterol 356, Sodium 402.5, Carbohydrate 168.9, Fiber 16.8, Sugar 103.8, Protein 24.6

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Top Asked Questions

How to make German chocolate cake?
Tips for making German Chocolate Cake: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin).
What is German’s sweet chocolate?
While there, he created a baking chocolate for the company, which they named Baker’s German’s Sweet Chocolate. Years later, in the 1950’s, Mrs. George Clay used said chocolate to create a cake that she called “German’s Chocolate Cake”.
How to make a chocolate cake?
Make the chocolate cake: Combine dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt). Combine wet ingredients (eggs, buttermilk, oil and vanilla). Mix together and stir in boiling water. 2. Bake at 375°F: Pour batter into prepared 8 or 9-inch round baking pans.
How many ingredients does it take to make a German cake?
This Easy German Chocolate Cake is a simple, easy-to-make cake—just FIVE ingredients—but the results are spectacular!

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