German Chocolate Cake Sallye Recipes

GERMAN CHOCOLATE CAKE

Steps:

• Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. , Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites., Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.

GERMAN CHOCOLATE POUND CAKE - SALLYE

Steps:

• Sift flour, baking soda and salt together and set aside. Grease and flour tube or bundt pan and set aside. Preheat oven to 300º
• Place chocolate in microwave safe bowl and heat for 10-15 seconds (just until partially melted). Set aside.
• Place softened butter in large mixing bowl and beat at medium speed until fluffy. Continue beating while you add the sugar gradually.
• Add eggs one at a time while you continue beating. Add the vanilla extract and mix well.
• Continue beating as you add flour mixture and buttermilk gradually, beginning with flour and ending with flour.
• WHEW - ARE YOUR ARMS GETTING TIRED YET? YOU'RE ALMOST DONE ♥♥♥
• When flour and buttermilk have been well blended into butter mixture, turn beater down to low and gradually blend in chocolate.
• Transfer to pan and bake at 300º for about 1-1/2 hours (until toothpick stuck in densest part of cake comes out clean). Let rest in pan for about 5 minutes, then turn out onto serving dish. #1 Option - want to coat with a glaze, an easy one follows. #2 Option - if you want to serve "as is" with just ice cream, cover and let it cool completely before cutting.
• Easy glaze: 1/4 cup lemon or orange juice 1-1/2 cup sugar Place in saucepan and heat over low temperature just until sugar is dissolved and mixture is well blended. Pour over warm cake.
• If you really want to be decadent, use my praline icing recipe.... https://www.justapinch.com/recipes/dessert/cake/fresh-apple-cake-with-praline-icing.html?p=3
• Another good icing for this cake is https://www.justapinch.com/recipes/dessert/dessert-chocolate/chocolate-mocha-frosting-sallye.html?p=3
• One more icing recipe you might like: https://www.justapinch.com/recipes/dessert/cake/coconut-pecan-frosting-sallye.html?r=1

GERMAN CHOCOLATE CAKE (SALLYE)

Steps:

• Preheat oven to 350º. Grease and flour two 9" round cake pans. Over low heat, melt chocolate with water in small saucepan, set aside. Sift flour, baking soda and salt together; set aside. *If you don't have buttermilk, use regular milk with a teasoon of vinegar in it. Set aside for 5-10 minutes.
• In large mixing bowl, beat butter and sugar together until light and fluffy. Add eggs, one at at a time while continuing to beat until smooth and creamy. While still beating, add flour mixture and milk alternately ending with flour. Add vanilla and beat until well blended.
• Pour into pans and cook in prheated oven for 35-45 minutes until toothpick inserted into middle of cake comes out clean. Turn out onto cooling rack and allow to completely cool before frosting. Frosting recipe link is in comments below.

GERMAN CHOCOLATE CAKE

Steps:

• Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
• Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
• Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
• On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
• Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
• Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
• Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
• In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
• Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.