EASY GERMAN CHOCOLATE ROLL UP CAKE RECIPE - (4/5)
Provided by rmulleni
Number Of Ingredients 14
Steps:
- 375 degrees Line a 15 x 10 jelly roll pan with foil. Melt butter n pan, sprinkle nuts and coconut evenly in pan; drizzle with condensed milk. Cake: In mixer bowl beat eggs @ high speed 2 minutes until fluffy. Gradually add sugar; continue to be 2 more minutes. No need to sift flour; spoon into cup level. Add remaining ingredients, blend 1 minute @ low speed. Pour evenly into pan. Bake for 20-25 minutes until cake springs back when touched in center. Sprinkle cake (in pan) with powdered sugar(while still warm). Cover with towel. Place cookies sheet over towel; invert. Remove pan & foil. Start with 10 in. side, roll up jelly-roll fashion using towel to roll cake. DO NOT roll towel in cake. Leave wrapped, cool. Refrigerate, remove towel and sprinkle with powdered sugar.
GERMAN CHOCOLATE CAKE
This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
- Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
- Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
- For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
- For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
- To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
- Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.
GERMAN CHOCOLATE UPSIDE DOWN CAKE
This upside-down version of German chocolate cake is both quicker and easier then the traditional right side-up cake.
Provided by SUNSET1
Categories Desserts Cakes Upside-Down Cake Recipes
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
- In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13 inch pan. Sprinkle marshmallows and nuts over top. set aside.
- For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.
- In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 40.3 g, Cholesterol 42.7 mg, Fat 14.2 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 7.2 g, Sodium 171.9 mg, Sugar 27.6 g
GERMAN CHOCOLATE RING
This recipe is modeled after German sweet chocolate cake, which is my favorite, so it's no wonder I enjoy making and eating this sweet-tasting bread! You can make it ahead and freeze to bring out when you need an easy showstopper. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 50m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough. , Turn dough onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour. , Punch dough down; turn onto lightly floured surface. Roll dough into an 18x10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture. , Roll up dough jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheet. Pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.
Nutrition Facts : Calories 222 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
GERMAN CHOCOLATE CAKE ROLL
A yule log, often called a buche de noel, is one of the all-time great holiday desserts - and it's much easier than it looks. With its German Chocolate filling, this one is irresistible.
Provided by JackieOhNo
Categories Dessert
Time 1h16m
Yield 8-12 serving(s)
Number Of Ingredients 19
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees. Lightly greased a 13x18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
- For the filling, whisk the evaporated milk, 1 cup sugar, egg yolks and cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 t. vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
- Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 t. vanilla.
- Using a mixer, beat the softened butter and the 1-1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
- Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
- Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar and/or cocoa.
Nutrition Facts : Calories 838.8, Fat 52, SaturatedFat 28.1, Cholesterol 224.7, Sodium 354.4, Carbohydrate 88.1, Fiber 3.6, Sugar 66, Protein 10.5
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