German Chocolate Pound Cake Recipes

GERMAN CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 300 degrees.
• Grease and flour a 10-inch tube pan or bundt pan.
• Cream shortening at medium speed of mixer.
• Gradually add sugar until well mixed.
• Add eggs one at a time, beating well after each egg.
• Blend in vanilla extract.
• Combine flour, baking soda and salt.
• Add alternately with buttermilk to the creamed mixture.
• Continue mixing well.
• Mix in the melted chocolate last.
• Pour batter into prepared pan and bake for about 90 minutes or until cake tests done.
• Cool cake in pan on rack for about ten minutes, then turn out and let cake cool completely.
• You may sprinkle with confectioners sugar or top with chocolate glaze.
• For glaze, microwave chocolate and butter together, in a medium sized bowl, until melted.
• Mix in confectioners sugar and just enough water to make a smooth glaze.
• Pour glaze over cake and let trickle down the sides.

GERMAN CHOCOLATE POUND CAKE (ICING IN THE CAKE)

Steps:

• Preheat oven to 350 degrees F. Grease and flour 12 cup tube pan or Bundt pan. Mix all ingredients (including the icing), in mixer at medium speed 2 minutes. Pour into prepared pan.
• Bake 55-60 minutes.
• Remove from oven to wire rack and allow cooling for 10 minutes. Invert onto serving plate and dust with powdered sugar or sift small amount cocoa over top of cake.

GERMAN CHOCOLATE POUND CAKE

Steps:

• Grease and flour a 10-inch tube pan. Line bottom of pan with waxed paper. Set aside.
• Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool.
• Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs and yolk, one at a time, beating well after each addition. Add chocolate, mixing well.
• Combine flour and next 4 ingredients; add flour mixture to chocolate mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into pan. Bake at 350°F for 1 hour and 5 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and let cool on a wire rack. Pour sweet chocolate glaze over top of cake, if using.
• For the glaze:.
• Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool.
• Beat egg white (at room temperature) at high speed of an electric mixer 1 minmute or until stiff peaks form. Gradually add powdered sugar, beating until stiff peaks form and sugar dissolves,(2 to 4 minutes).
• Fold chocolate mixture into egg whites. Add water, stirring until smooth.

GERMAN CHOCOLATE DUMP CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. , Sprinkle coconut and 1 cup pecans into baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan., In a large bowl, beat cream cheese, butter and vanilla until smooth; beat in confectioners' sugar. Stir in chocolate chips and remaining pecans. Spoon over batter. Cut through batter with a knife to swirl. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

GERMAN CHOCOLATE CHIP POUND CAKE RECIPE - (4.5/5)

Steps:

• Mix the first five ingredients together and beat for 3 minutes. Add in sour cream and beat for an additional minute. Stir in grated German chocolate bar and chocolate chip morsels. Pour into Bundt pan and bake at 350 degrees until golden brown. Approximately 55 minutes.

GERMAN BUTTER POUND CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10-in. tube pan., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, mix the flour, baking powder, salt and cardamom; add to the creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter., Transfer to prepared pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioners' sugar.

GERMAN CHOCOLATE BUNDT CAKE

Steps:

• For the Cake: Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.
• Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.
• In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.
• Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)
• Bake until a wooden skewer inserted in center of cake layer comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.
• For the Glaze: Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don't whisk or vigorously stir, which can create air bubbles in finished glaze).
• Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.

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.