German Chocolate Punch Bowl Cake Recipes

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GERMAN CHOCOLATE DUMP CAKE



German Chocolate Dump Cake image

We make this for Sunday lunches when the whole family gets together. The cream cheese topping is so good, it doesn't need frosting.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 8

1 cup sweetened shredded coconut
1-1/2 cups chopped toasted pecans, divided
1 package devil's food cake mix (regular size)
8 ounces cream cheese, softened
1/2 cup butter, melted
2 teaspoons vanilla extract
2 cups confectioners' sugar
1/2 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 479 calories, Fat 30g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 389mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

GERMAN CHOCOLATE PUNCH BOWL CAKE



German Chocolate Punch Bowl Cake image

I love to serve this delicious cake in special occasions because its presentation in a punch bowl is awesome. Enjoy it.

Provided by pink cook

Categories     Dessert

Time 1h10m

Yield 1 layered cake, 16 serving(s)

Number Of Ingredients 6

1 (18 ounce) package German chocolate cake mix
2 (1 2/3 ounce) boxes instant chocolate pudding mix (I use sugar-free)
3 cups milk
6 Heath candy bars, crushed
1 (16 ounce) Cool Whip, thawed (I use fat-free)
1/2 cup pecans, chopped

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.

Nutrition Facts : Calories 372.1, Fat 19.2, SaturatedFat 11.2, Cholesterol 14.2, Sodium 421.6, Carbohydrate 49, Fiber 1.9, Sugar 35.3, Protein 4

GERMAN CHOCOLATE LAZY DAISY CAKE



German Chocolate Lazy Daisy Cake image

Traditional German chocolate cake gets a whole new spin with this inventive version that's finished off under the high heat of the broiler instead of being frosted in layers. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 16

1 cup quick-cooking oats
1/2 cup butter, cubed
4 ounces German sweet chocolate, chopped
1-1/4 cups boiling water
3 large eggs
1 cup packed light brown sugar
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
TOPPING:
1-1/2 cups packed light brown sugar
1 cup flaked coconut
1 cup chopped pecans
3/4 cup butter, melted
1/2 cup half-and-half cream

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. pan. In a bowl, combine oats, butter and chocolate; pour boiling water over top. Let stand 10 minutes., Stir oatmeal mixture until combined; whisk in eggs and brown sugar. In another bowl, whisk together flour, sugar, baking soda and salt; stir into oatmeal mixture just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Remove from oven. Preheat broiler., Combine topping ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, 3-4 minutes.

Nutrition Facts :

BETTER-THAN-MOM'S GERMAN CHOCOLATE CAKE



Better-Than-Mom's German Chocolate Cake image

This cake is amazing. As my father-in-law says, "This is better than my Mom's cake". Plan ahead because this cake takes time and effort to make. But it's oh so worth it!

Provided by Yoly

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 3h

Yield 16

Number Of Ingredients 26

2 (1 ounce) squares semisweet chocolate, chopped
2 (1 ounce) squares unsweetened chocolate, chopped
6 tablespoons water
1 ½ cups white sugar, divided
1 cup unsalted butter, at room temperature
4 eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups heavy cream
2 cups white sugar
6 egg yolks
2 ⅔ cups coconut, toasted
2 cups pecans, toasted and finely chopped
1 ½ cups unsalted butter, at room temperature
1 teaspoon salt
1 cup water
¾ cup white sugar
2 tablespoons dark rum
3 (4 ounce) bars semisweet chocolate, chopped
4 ½ tablespoons unsalted butter
3 tablespoons light corn syrup
1 ½ cups heavy cream

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.

Nutrition Facts : Calories 1025.5 calories, Carbohydrate 93.7 g, Cholesterol 259.8 mg, Fat 72 g, Fiber 5.3 g, Protein 9.6 g, SaturatedFat 39.6 g, Sodium 421.6 mg, Sugar 72.6 g

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