GERMAN CHOCOLATE CAKE
Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 37.7 g, Cholesterol 66.3 mg, Fat 17.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 72.9 mg, Sugar 9.2 g
GERMAN CHOCOLATE CAKE III
A spectacular German Chocolate cake made from scratch, using cake flour.
Provided by Dean
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Time 1h
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
- In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
- 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.
- Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
- To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
- Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
Nutrition Facts : Calories 735.4 calories, Carbohydrate 88.3 g, Cholesterol 187.4 mg, Fat 40.6 g, Fiber 2.9 g, Protein 9.1 g, SaturatedFat 21.7 g, Sodium 457.9 mg, Sugar 62.7 g
GERMAN CHOCOLATE LAYER CAKE
Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don't have to take our word for it! More than one reviewers has declared this to be the "best German chocolate cake ever" and we can't argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you'll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
- In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
- Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
- With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
- In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.
Nutrition Facts : Calories 582, Carbohydrate 60 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 427 mg
GERMAN CHOCOLATE CAKE FROSTING II
German chocolate cake frosting that is cooked on top of the stove and put on warm cake while frosting is warm.
Provided by Carol B
Categories Desserts Frostings and Icings Chocolate
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 23.5 g, Cholesterol 57.3 mg, Fat 18.4 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 129.5 mg, Sugar 21.5 g
GERMAN CHOCOLATE CAKE FROSTING
Make and share this German Chocolate Cake Frosting recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 25m
Yield 2 1/2 cups (one cake's worth)
Number Of Ingredients 7
Steps:
- In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
- Add the coconut and pecans, beat until thick enough to spread.
GERMAN CHOCOLATE CAKE FROSTING FOR TRADITIONAL 3 LAYER CAKE
This recipe makes a lot of frosting so that you will have plenty to put between each of the 3 layers of round cake. If you are a lover of this frosting like I am then even if you place them on a large single layer cake you will have enough. In my humble opinion it is the frosting which makes German Chocolate Cake so special. Substitutions don't work for me when it comes to this frosting. Especially NOT those canned versions.
Provided by CarrolJ
Categories Dessert
Time 30m
Yield 1 large cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan place the evaporated milk, sugar, butter, and beaten egg yolks.
- Cook over medium heat, stirring constantly.
- When it starts to bubble and get thick, remove from the heat.
- Add the pecans and coconut and then the vanilla.
- Spread on cooled cake.
- Enjoy!
Nutrition Facts : Calories 506.3, Fat 37.2, SaturatedFat 15.7, Cholesterol 108.8, Sodium 191.9, Carbohydrate 41.4, Fiber 4, Sugar 32.9, Protein 6
GERMAN CHOCOLATE CAKE FROSTING
Coconut Pecan Frosting for German Chocolate Cake.
Provided by Denise
Categories Desserts Frostings and Icings Chocolate
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 25.8 g, Cholesterol 77.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 107.3 mg, Sugar 23.4 g
GERMAN CHOCOLATE 6-LAYER CAKE
Here, coconut and pecan frosting oozes from six layers of feather-light chocolate cake.
Provided by Food Network
Categories dessert
Time 2h15m
Yield 8 to 10 slices
Number Of Ingredients 15
Steps:
- For the cake: Grease and flour three 9-inch round cake pans. Preheat the oven to 350 degrees F.
- Combine the chocolate with 1/2 cup boiling water in the top of a double boiler until the chocolate is melted.
- Cream together the sugar and butter with an electric mixer on medium speed, 3 minutes. Fold in the melted chocolate. Add the egg yolks.
- Sift together the flour, baking soda and salt in a small bowl. Add to the butter mixture and stir to combine, scraping down the sides of the bowl. Stir in the buttermilk.
- Beat the egg whites in a clean bowl with cleaned beaters until stiff peaks form. Fold the egg whites into the cake batter. Divide the batter among the prepared cake pans and bake until a knife inserted in the center comes out clean, about 35 minutes. Invert the pans onto racks and cool well.
- For the frosting: Combine the sugar, evaporated milk, butter, egg yolks and vanilla in a medium saucepan. Bring to a boil, stirring continuously, being careful not to scorch the frosting. Lower the heat and cook, 2 minutes. Remove from the heat and stir in the coconut and pecans. Spread the frosting in a shallow pan, and place in the refrigerator to cool completely.
- To assemble the cake: Slice each cake layer in half horizontally, making a total of 6 thin layers. Place the first cake layer on a cake plate, then spread about 1/4 inch of the frosting over the top of the cake. Place the next cake layer over the frosting. Repeat the layers, alternating cake and frosting, until all the layers have been used. Frost the outside of the cake.
EASY GERMAN CHOCOLATE CAKE ICING
This is a very quick, easy icing recipe for German chocolate cake. It's the best and quickest. My grandmother passes it to my mom, my mom to me, and me to you. You can substitute walnuts for pecans, if desired.
Provided by BESTHEN
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Melt butter in a large saucepan over medium-high heat. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Cook, stirring constantly, until thick and bubbling, about 3 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 29 g, Cholesterol 21.1 mg, Fat 16.7 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 7.2 g, Sodium 83.1 mg, Sugar 26.9 g
GERMAN CHOCOLATE CAKE FROSTING
With how easy and delicous this recipe is, there is no excuses for anyone to rely on canned German Chocolate frosting anymore. This recipe is tried and true courtesy of my favorite cook...my mom. My husband loves German chocolate cake, and this frosting is what makes it. Once again, I hope you enjoy this as much as we do.
Provided by Johnsdeere
Categories Dessert
Time 15m
Yield 2 1/2 Cups
Number Of Ingredients 7
Steps:
- Place everything but nuts and coconut in sauce pan.
- Cook over medium heat, cook for approximately 12 minutes.
- Stir in nuts and coconut.
- Frost cake.
Nutrition Facts : Calories 1346.7, Fat 90.2, SaturatedFat 44.7, Cholesterol 353.4, Sodium 844.9, Carbohydrate 123.7, Fiber 6.6, Sugar 99.9, Protein 20.9
GERMAN CHOCOLATE CAKE FROSTING
Make it homemade, it's so much better than the can. This is a yummy frosting to top a German chocolate cake or plain chocolate cake. It is a traditional recipe with coconut and walnuts.
Provided by Vseward Chef-V
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch.
- Bring to a boil over medium heat.
- Remove from the heat and stir in the coconut and walnuts.
- Cool to room temperature before frosting cake.
Nutrition Facts : Calories 234.5, Fat 16.2, SaturatedFat 8.7, Cholesterol 75, Sodium 80.5, Carbohydrate 21.9, Fiber 0.6, Sugar 19.5, Protein 2.2
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