Daddys Birthday Cake German Chocolate Cake Recipes

GERMAN CHOCOLATE BIRTHDAY CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 13x9-in. baking pan with waxed paper. Grease and flour the paper; set aside., In a microwave, melt chocolate with water; stir until smooth. 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 with clean beaters, beat egg whites until stiff peaks form; fold into batter. , Spread batter evenly into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Remove waxed paper. , For frosting, in a heavy saucepan, combine the milk, sugar, egg yolks and butter Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon., Remove from the heat. Stir in the coconut, pecans and vanilla. Beat on high until frosting is cool and achieves spreading consistency. Place cake on a serving platter; frost top and sides of cake. ,

GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
• Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
• In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

GERMAN SWEET CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
• Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
• In a medium bowl, mix together flour, soda and salt. Set aside.
• In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
• In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
• Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

GERMAN CHOCOLATE DUMP CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. , Sprinkle coconut and 1 cup pecans into baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan., In a large bowl, beat cream cheese, butter and vanilla until smooth; beat in confectioners' sugar. Stir in chocolate chips and remaining pecans. Spoon over batter. Cut through batter with a knife to swirl. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

DADDY'S BIRTHDAY CAKE - GERMAN CHOCOLATE CAKE

Steps:

• TO MAKE CAKE: Preheat oven to 325. Spray 3 8" round cake pans or 2 9" rounds with cooking spray and dust with cocoa. Shake excess out of pans.
• Chop the Germans chocolate into 1" pieces. Place in a microwave-safe bowl and cook on high for 1 to 1 1/2 minutes stopping and stirring every 30 seconds until chocolate is melted.
• Beat egg whites until stiff peaks form and set aside.
• Place sour cream and oil in a large mixing bowl. Mix till incorporated. Add pudding mix and melted chocolate and mix until all comes together. Then add cake mix and hot water. Mix together. Then add egg yolks one at a time. Beat on low until all ingredients are combined for about 30 seconds. Scrape down the sides of the bowl and increase mixer speed to medium and beat 1 1/2 minutes longer. The batter should look smooth and thickened.
• Fold in whipped egg whites.
• Divide batter between pans and smooth tops.
• Place pans side by side on the oven's middle rack. Bake 29 to 33 min or until done.
• Transfer cakes in the pan to a wire rack. Let cool 5 minutes. Then turn out cakes right side up on the rack and let cool completely 20 minutes or longer.
• TO MAKE FILLING: Spread coconut on one sheet pan and the chopped pecans on another. Toast in a 350 degree oven for 4 to 5 min just until light brown. Stir around coconut and pecans after about 2 to 2 1/2 minutes.
• Place evaporated milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook stirring constantly with a wooden spoon until thickened and golden brown in color 9this will take at least 15 minutes). Remove from heat and stir in vanilla. Let the filling cool 5 minutes.
• After 5 minutes, fold in toasted pecans and coconut. Let cool for another 15 minutes or till room temperature.
• TO MAKE CHOCOLATE GANACHE FROSTING: Place chopped semi-sweet chocolate in a large mixing bowl.
• Pour cream into a small heavy saucepan and place over medium-high heat and bring to boil stirring constantly. Remove the cream from the heat and pour over chocolate pieces. Using a wooden spoon stir until chocolate is melted.
• Stir in vanilla and let cool at room temperature 45 minutes to 1 hour.
• Once the ganache is cool, whip with mixer for 1 to 2 minutes.
• TO ASSEMBLE CAKE: If you baked 2 9" layers slice each layer in 1/2 to make 4 layers or if using 3 8" layers no need to slice.
• Place bottom layer cut side up on cake plate spread 1 cup of filling over layer to edges. Place next layer cut side down, spread another cup of filling over layer repeat with final 2 layers. On the final layer on 8 or 9" cakes use the rest of the filling on the top spread to the edges of the cake.
• Ice sides of with whipped ganache. Place ganache in a piping bag with a large star tip. Pipe a border around the bottom of the cake. Pipe rosettes around the top of the cake and one in the center. Place reserved pecan halves in rosettes.

GERMAN CHOCOLATE LAZY DAISY CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. pan. In a bowl, combine oats, butter and chocolate; pour boiling water over top. Let stand 10 minutes., Stir oatmeal mixture until combined; whisk in eggs and brown sugar. In another bowl, whisk together flour, sugar, baking soda and salt; stir into oatmeal mixture just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Remove from oven. Preheat broiler., Combine topping ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, 3-4 minutes.

GRANDMA'S GERMAN CHOCOLATE CAKE

Steps:

• I make this in either a greased and floured 9 x 12 inch pan or 2 9-inch round pans. For the 9 inch pans I also add wax paper cut to the pan size in the bottom of the pan.
• I start checking for doneness after 40 minutes for a 9 x 12 pan, and 25 minutes for the 2 9-inch pans. When a toothpick inserted into the middle of the cake comes out clean it's done.
• Cream margarine and sugar.
• Add eggs, one at a time, and beat well.
• Add buttermilk and dry ingredients.
• Add boiling water and beat until mixed.
• Bake in a preheated 350 degree oven for 45-55 minutes or until done.
• For Icing- Combine milk, sugar, egg yolks, margarine and vanilla.
• Cook and stir over medium heat until thickened, about 15 minutes.
• Add coconut and nuts.
• Beat until thick enough to spread.

BETTER-THAN-MOM'S GERMAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans, line with parchment paper, and grease the parchment paper.
• Place semisweet chocolate, unsweetened chocolate, and water in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Beat 1 1/4 cups sugar and butter until light and fluffy, about 5 minutes. Beat in the melted chocolate. Add egg yolks, one at a time, mixing well after each addition.
• Combine flour, baking powder, baking soda, and salt in a bowl. Add 1/2 of the flour mixture to the creamed butter mixture and beat until well combined. Add buttermilk, vanilla extract, and the remaining flour mixture.
• Beat egg whites in a separate bowl until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form. Fold about 1/3 of the egg whites into the cake batter, then fold in the remaining egg whites, but do not overmix. Divide batter between the 2 prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool for 10 minutes in the pans before inverting onto wire racks to cool completely.
• Prepare the filling while the cakes are cooling. Combine cream, sugar, and egg yolks in a medium saucepan and mix until well combined. Cook over medium heat, stirring constantly, until custard begins to thicken and an instant-read thermometer inserted into the center reads 170 degrees F (76 degrees C).
• Combine coconut, pecans, butter, and salt in a bowl. Pour hot custard over the pecan-coconut mixture and stir until butter is melted. Cool completely to room temperature.
• Make the syrup by heating water and sugar in a small saucepan over medium heat until sugar has dissolved. Remove from heat and stir in dark rum.
• Combine chopped chocolate, butter, and corn syrup in a bowl for the frosting. Heat cream in a saucepan until it just begins to boil. Remove from heat and pour into the bowl. Let stand for 1 minute, then stir until smooth and chocolate is melted. Cool to room temperature.
• Cut cake layers in half horizontally using a serrated bread knife. Set the first cake layer on a cake plate. Brush well with syrup. Spread 3/4 cup filling on top, making sure to reach all the way to the edges. Repeat with remaining cake layers, syrup, and filling, including the top.
• Frost the sides of the cake with chocolate frosting. Spoon remaining chocolate frosting into a piping bag and pipe a decorative border around the top and bottom of the cake.