German Chocolate Heath Bar Cake Recipes

GERMAN CHOCOLATE CAKE BARS

Steps:

• Pre-heat the oven to 180 deg C (350 deg F) - line a 20 x 20cm oven dish with baking paper - let the paper hang over the edges for easy removal later
• Combine the Cake Mix, 1 Egg, Nuts and Butter well - press onto the bottom of the prepared oven dish
• Beat together the Icing Sugar and Cream Cheese - add the Eggs one-by-one, beating continuously until smooth - pour over the Chocolate Cake batter
• Bake 1 hour or until the center is set ( place a piece of aluminum foil loosely over the dessert if it browns too quickly )
• Remove from the oven - let cool and lift out by holding the paper and pulling up

HEATH BAR CAKE

Steps:

• Bake cake mix according to package directions, using a 9 x 13 x 2-inch pan.
• While still hot, punch holes in top of cake with a skewer or large fork.
• Pour sweetened condensed milk and caramel topping over hot cake.
• Let cake cool.
• Spread with whipped topping and sprinkle chopped Heath bars over all.
• Refrigerate until ready to serve.

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.

DARK GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a deep 14x17-inch baking sheet with parchment or waxed paper.
• Sift sugar, flour, 1 cup plus 2 tablespoons cocoa powder, baking soda, baking powder, and salt together in a large bowl. Transfer to a stand mixer fitted with a whisk attachment; whisk dry ingredients together on low.
• Whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. Add to the flour mixture and mix at low speed until well incorporated, about 5 minutes. Gradually add hot water while mixer is on low speed until just combined. Pour batter into the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Let cake cool in the pan for about 1 hour.

GERMAN CHOCOLATE CAKE BARS

Steps:

• Preheat the oven to 350 degrees. Grease a 9×13 inch baking pan or spray with cooking spray.
• In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. Bake for 7 minutes and remove from the oven. The crust will continue to bake in the next step.
• While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Don't overbake! Remove from the oven and cool completely before cutting into squares.

GERMAN CHOCOLATE HEATH BAR CAKE

Steps:

• Bake off the cake and let stand for about 15 minutes. Take a butter knife and create holes about every inch or so across the entire cake. Pour the sweet and condensed milk across the entire cake and let it soak in. After it's soaked in pour the heated hot fudge over the entire cake and then refrigerate for at least an hour. Spread the frosting and then crumble off the heath bars and put them on top. Serve with French Vanilla ice cream!

HEATH BAR CAKE(EASY DESSERT RECIPE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9x13-inch baking dish with non-stick spray or butter. Or, line it with parchment paper.
• In a large bowl, beat together cake mix, eggs, oil, and water for 1-2 minutes, or until well-combined.
• Pour the cake batter into the greased/lined pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool slightly for 10-15 minutes. Then, poke holes into the warm cake with a large fork or skewer.
• Pour caramel and sweetened condensed milk over the cake. Allow the cake to cool completely.
• Spread whipped topping evenly over the cake and top with chopped Heath bars. Refrigerate for at least 4 hours. Serve chilled, and enjoy!

GERMAN CHOCOLATE PUNCH BOWL CAKE

Steps:

• Prepare cake as directed on package and bake in a 9x13 inch pan. Cool.
• In a medium bowl, beat pudding with milk until thick and let set in the fridge.
• Cut cake into small cubes and place half of them in the bottom of a glass punch bowl.
• Make a layer, placing half of the pudding over the cake cubes, cover with half of the crushed candy bars pieces and then with half of the Cool Whip.
• Then make another layer with the remainder cake cubes, pudding, candy bar pieces and cover with Cool Whip.
• Sprinkle pecans or nuts on top and refrigerate at least 8 hours or overnight for better flavor.

GERMAN CHOCOLATE CAKE BARS RECIPE

Steps:

• Preheat the oven to 350 degrees. Grease a 9 × 13 inch baking pan.
• In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.
• While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips.
• Bake for 24-30 minutes, until the top is a light golden brown.
• Remove from the oven and cool completely before cutting into squares.