GERMAN CHOCOLATE SHEET CAKE
Delight a crowd with this delicious chocolate sheet cake made using Betty Crocker™ Super Moist™ cake mix topped with frosting - a perfect German dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with cooking spray.
- Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 15 minutes.
- Set oven control to broil. In medium bowl, mix condensed milk, coconut and pecans; spread over warm cake. Broil on lowest oven rack about 2 minutes or until golden. Cool completely in pan on cooling rack, about 1 hour.
- In large bowl, beat butter, powdered sugar, cocoa and vanilla with electric mixer on medium speed until blended. Gradually add milk, beating until frosting is smooth and spreadable. Frost cake. Store covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 45 g, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg
GERMAN SWEET CHOCOLATE CAKE I
This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks.
Provided by Cindy Carnes
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Time 1h10m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
- Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
- In a medium bowl, mix together flour, soda and salt. Set aside.
- In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
- In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
- Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 48.1 g, Cholesterol 108.8 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 13.7 g, Sodium 239.3 mg, Sugar 37.5 g
GERMAN CHOCOLATE SHEET CAKE (FROM THE 1950'S)
I found this recipe posted on Youtube by a very sweet lady. After I tried it, I just had to post it. This recipe came from the 1950's and the cake is very moist, rich and delicious! It takes a little time, but it is so worth it and so much better than any mix, even better than any bakery cake that I've ever tasted. The texture...
Provided by Elaine Bovender
Categories Cakes
Time 55m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a 10 X 16 baking pan. If you prefer a thinner cake, use the larger pan. You may also use three 9" pans and frost between the layers.
- 2. Sift two cups flour and then measure again for accuracy. Stir in baking soda and salt and set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on microwave. Remove from microwave and stir well, set aside.
- 3. Separate eggs. Beat egg whites until stiff peaks form and set aside.
- 4. Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.
- 5. Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with spatula and mix well. Add vanilla and mix well.
- 6. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.
- 7. Fold in beaten egg whites. Pour into prepared pan and bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
- 8. FOR THE FROSTING: Melt butter in heavy saucepan. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat and add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake.
- 9. SPECIAL NOTE: If you're making the three 9" layers, you'll want to let the frosting cool a bit to thicken.
BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE
Make and share this Baker's Original German Sweet Chocolate Cake recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Coconut-Pecan frosting (recipe follows).
- Oven at 350ºF.
- Melt chocolate in water, cool.
- Cream butter and sugar.
- Beat in egg yolks.
- Stir in vanilla and chocolate.
- Mix flour, soda, and salt.
- Beat in flour mixture, alternately with buttermilk.
- Beat egg whites until stiff peaks form; fold into batter.
- Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
- Bake for 30 minutes or until cake springs bake when lightly pressed in center.
- Cool 15 minutes; remove and cool on rack.
- Frost cake.
- COCONUT-PECAN FROSTING.
- Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
- Cook and stir over medium heat until thickened. Remove from heat.
- Stir in shredded coconut and chopped pecans.
- Cool until thick enough to spread.
- Makes 4-1/4 cups.
GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING
I wanted to make a German chocolate sheet cake for a family reunion, but couldn't find a recipe I liked. So I created my own. It was a huge hit! This is now my go-to whenever I need to make a German chocolate cake. It takes a little time to make, but it's so worth it!
Provided by Dee
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h25m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
- Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
- Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
- While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 51.5 g, Cholesterol 119.1 mg, Fat 24.5 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.4 g, Sodium 168.5 mg, Sugar 41.2 g
GERMAN CHOCOLATE SHEET CAKE
From Cook's Illustrated. When you frost the cake, the frosting should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the frosting, then use the refrigeration time to prepare, bake, and cool the cake. The toasted pecans are stirred into the frosting just before the cake is frosted to keep them from becoming soft and soggy.
Provided by gailanng
Categories Dessert
Time 1h20m
Yield 1 sheet cake, 12-16 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE FROSTING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
- FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
- Meanwhile, spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper and spray. Dust pan with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
- In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl to ensure that batter is homogenous (batter will be thick). Pour into prepared pan and level with rubber spatula.
- Bake cake until toothpick inserted into center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard paper. Cool cake to room temperature before frosting, about 2 hours. (Cooled cake can be wrapped in plastic wrap and stored at room temperature for up to 1 day.).
- To Frost the Cake: Stir toasted pecans into chilled frosting. Invert cake onto serving platter. Using spoon, place dollops of frosting evenly spaced over cake. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days. If refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving.).
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5/5 (15)Total Time 1 hr 15 minsCategory DessertsCalories 692 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
- In a saucepan, combine the coconut and condensed milk. Heat gently, stirring constantly, until the mixture turns golden brown. Add the cream and stir to combine. Remove from the heat and stir in the pecans. Let cool slightly.
- Place a cake on a serving platter. Cover with half the topping mixture. Layer with the other cake. Top with the remaining coconut mixture. Let cool completely.
HOMEMADE GERMAN CHOCOLATE CAKE - I HEART RECIPES
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5/5 (4)Category DessertCuisine DessertTotal Time 1 hr 15 mins
- In a large bowl add 1 1/2 cup of sugar, 4 egg yolks, 16 tbsp of butter (at room temperature), 2 tsp vanilla extract, and buttermilk. Mix until the ingredients are nice and creamy.
- In a separate bowl, add the cake flour, salt, baking soda, and baking powder. Soft or stir the ingredients together, until well incorporated.
- Gradually add the dry ingredients in with the wet, while using a handheld mixer to mix in the ingredients. Once the cake batter is nice and creamy, set the bowl to the side.
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Estimated Reading Time 3 mins
- Place the baker’s chocolate and water into a microwave safe bowl, and heat at 30 second intervals until completely melted.
- In a mixing bowl, beat together the 1 cup butter, 1 ¾ cup sugar and egg yolks until well combined.
GERMAN CHOCOLATE SHEET CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (38)Total Time 1 hr 10 minsServings 1Calories 340 per serving
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; or line with parchment, and grease the parchment., To make the cake: Add the boiling water to the cocoa a bit at time, stirring until well blended.
- Set aside to cool to room temperature., Whisk the remaining dry ingredients together in a mixing bowl.
- Add the eggs and oil; beat on medium speed for 2 minutes., Scrape the bottom and sides of the bowl, and add the vanilla.
- Then the cocoa mixture in three additions, scraping the bottom and sides of the bowl after each addition.
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Estimated Reading Time 4 minsCalories 468 per serving
- In the microwave, melt chocolate and water for 1 - 1-1/2 minutes, or until melted and smooth. (Stir halfway through)
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla.
- Combine flour, baking soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour.
GERMAN CHOCOLATE CAKE - COOKED BY JULIE
From cookedbyjulie.com
5/5 (2)Calories 728 per servingCategory Dessert
- Sift the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt, set aside.
RICH GERMAN CHOCOLATE SHEET CAKE RECIPE - A FARMGIRL'S DABBLES
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4.8/5 (5)Total Time 53 minsCategory CakeCalories 465 per serving
- Microwave chocolate and water in large microwaveable bowl for 1-1/2 to 2 minutes, or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
TRADITIONAL GERMAN CHOCOLATE CAKE - THE GRACIOUS WIFE
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5/5 (2)Total Time 1 hr 10 minsCategory DessertCalories 811 per serving
- Melt chocolate in a small bowl in the microwave for 20 seconds at a time. It will take a few times to get it all the way melted, but it's really important not to burn the chocolate. So keep it in short increments, stirring each time. When chocolate is fully melted, set aside to cool a bit.
GERMAN CHOCOLATE SHEET CAKE RECIPE | MYRECIPES
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3/5 (2)Calories 128 per servingServings 48
- Beat German chocolate cake mix and next 3 ingredients at medium speed with an electric mixer 3 to 4 minutes or until creamy. Pour batter into a 15- x 10-inch jellyroll pan coated with cooking spray.
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