Diana S German Chocolate Cake Recipes

GERMAN CHOCOLATE LAYER CAKE WITH COCONUT PECAN FROSTING

Steps:

• Grease two 9-inch layer cake pans and line bottoms with waxed paper.
• Sift together flour, sugar, baking soda, baking powder, and salt.
• Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
• Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
• Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
• In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
• Remove from heat (mixture might appear a bit curdled).
• Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
• Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
• Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.

DIANE'S GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
• Combine the cake mix, instant vanilla pudding, cocoa, buttermilk, vegetable oil and the 3 whole eggs. Mix until blended and pour the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until the cakes test done. Set cakes aside to cool.
• In a medium sized sauce pan mix the evaporated milk, white sugar, 3 egg yolks and the butter. Cook over medium heat until the mixture is thick. Remove from heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked coconut and the chopped pecans. Use to fill and frost cake.

CLARA'S WHITE GERMAN CHOCOLATE CAKE

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.

DIANA'S GERMAN CHOCOLATE CAKE

Steps:

• Cream the butter and sugar.
• Add beaten egg yolks and beat well.
• Add the flour and buttermilk alternately to the mixture.
• Add the melted chocolate, then fold in stiffly beaten egg whites and salt.
• Add vanilla and mix well.
• Pour the batter into four 9" layer pans and bake at 325 degrees for 25 minutes.
• Cool the cake completely in the pans.
• ------------Filling-------------p1.
• Cook the butter, egg yolks, sugar, and milk until thick enough to spread (20-30 minutes) stirring constantly over medium heat.
• Cool the mixture, then add nuts and most of the coconut.
• Spread the mixture between the layers and on the top and sides.
• Sprinkle the balance of the coconut on the top and sides.