German Chocolate Layer Cake Recipes

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GERMAN CHOCOLATE 6-LAYER CAKE



German Chocolate 6-Layer Cake image

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

4 ounces bittersweet chocolate, chopped
2 cups sugar
1 cup (2 sticks) butter, plus additional for greasing cake pans
4 eggs, separated
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups sugar
2 cups evaporated milk
1 cup (2 sticks) butter
6 egg yolks
2 teaspoons vanilla extract
2 2/3 cups flaked sweetened coconut
2 cups pecans, chopped

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.

GERMAN CHOCOLATE CAKE



German Chocolate Cake image

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

1 cup vegetable oil, plus more for greasing the pans
2 1/2 cups all-purpose flour, spooned and leveled, plus more for dusting the pans
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
4 ounces semisweet chocolate, roughly chopped
2 cups granulated sugar
3 large eggs, at room temperature
1 cup milk
1 1/2 cups pecans
1 cup milk
3 large egg yolks
3/4 cup packed light brown sugar
4 tablespoons unsalted butter
1/4 cup corn syrup
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1 1/2 cups sweetened shredded coconut
8 ounces semisweet chocolate, chopped
1 cup plus 2 tablespoons heavy cream

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 LAYER CAKE



German Chocolate Layer Cake image

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

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 cups sugar
3/4 cup butter
1 can (12 oz) evaporated milk
4 egg yolks
1 package (7 oz) flaked coconut (2 2/3 cups)
2 cups chopped pecans
3 teaspoons vanilla
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)

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 LAYER CAKE WITH COCONUT PECAN FROSTING



German Chocolate Layer Cake With Coconut Pecan Frosting image

A delicious German chocolate cake from scratch, with a coconut pecan frosting and filling. Recipe is from Diana Rattray's Guide to Southern U.S. Cuisine. Pretty Easy to make.. tastes awesome.

Provided by DamiansMummy

Categories     Dessert

Time 1h

Yield 1-2 layer cake, 10 serving(s)

Number Of Ingredients 18

4 ounces baker's German sweet chocolate, melted and cooled
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, room temperature
1 cup buttermilk, divided
1 teaspoon vanilla
2 eggs
3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup butter
1 teaspoon vanilla
3 egg yolks, slightly beaten
1 1/3 cups baker's angel flake coconut
1 cup chopped pecans

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.

Nutrition Facts : Calories 756.7, Fat 40.5, SaturatedFat 21.2, Cholesterol 162.4, Sodium 506.9, Carbohydrate 93.9, Fiber 2.7, Sugar 62.6, Protein 8.9

GERMAN CHOCOLATE CAKE



German Chocolate Cake image

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

1 (18.25 ounce) package Pillsbury® German Chocolate Cake
1 cup water
3 eggs plus
1 egg yolk
½ cup Crisco® Pure Vegetable Oil
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 tablespoons butter or margarine
⅓ cup chopped pecans
⅓ cup flaked coconut
1 teaspoon vanilla extract

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 FROSTING FOR TRADITIONAL 3 LAYER CAKE



German Chocolate Cake Frosting for Traditional 3 Layer Cake image

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

1 1/2 cups evaporated milk
1 1/2 cups granulated sugar
5 egg yolks (beaten)
3/4 cup butter (not margarine)
2 1/2 cups broken pecans
2 2/3 cups flaked coconut (not shredded)
2 teaspoons vanilla

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

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