EASY GERMAN CHOCOLATE CAKE COOKIES
Drizzle chocolate on top of the cookies for an extra sweet treat!
Provided by ThatBakerChick
Categories Desserts Cookies Chocolate Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
- Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets.
- Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 16.9 g, Cholesterol 17.9 mg, Fat 7.8 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 69.7 mg, Sugar 11.4 g
GERMAN CHOCOLATE DUMP CAKE
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
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 SPONGE CAKE: SCHOKOLADE BISKUITTORTE
Milk and vegetable oil add moisture to this sponge cake gently flavored with cocoa. I like to serve this cake with whipped cream. For the whipped cream, Confectioners' sugar is preferred to granulated sugar because the small amount of cornstarch in the former discourages the weeping that occurs when whipped cream stands for longer than a few hours. A hint of vanilla is imperative. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff. As a garnish for a dessert, the goal is softly beaten Schlagsahne that barely mounds. When used for piping, cream should be whipped to the stiff stage. Of course there is an in between stage, too, used for when the cream is the base for a torte filling. Take care not to over whip the cream, at which point it has a coarse, grainy texture and is well on its way to becoming butter.
Provided by Olha7397
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE CAKE: Position a rack in the center of the oven and heat to 350°F Butter a 9-inch springform pan, and line the bottom with a round of parchment or wax paper. Dust the inside of the pan with flour, tapping out the excess flour.
- Combine the eggs and sugar in a bowl of a heavy duty electric mixer. Place the bowl over a medium saucepan of simmering water over medium heat (the water should not touch the bowl.). Whisk until the eggs are very warm to the touch and the sugar is dissolved (rub a bit of the egg mixture between your fingers to check for grains of sugar). Attach to the mixer and fit with the whisk. Beat on medium high speed until the mixture is tripled in volume and very light and fluffy, about 3 minutes.
- Meanwhile, in a small saucepan, heat the milk and vegetable oil until hot to the touch (about 120 F.). Pour into a medium bowl and stir in the vanilla.
- Sift the cake flour, cocoa, and salt together. Sift HALF of the cocoa mixture over the egg mixture. Using a large balloon whisk, fold in the cocoa mixture. Sift the remaining cocoa mixture over the batter and fold. Whisk a large dollop of the batter into the milk mixture. Fold this mixture back into the batter. Pour into the pan and smooth the top.
- Bake until the top springs back when pressed in the center and the sides are barely beginning to shrink from the pan, about 30 minutes. Cool on a wire rack for 5 minutes. Remove the sides of the pan, invert onto the rack, and remove the bottom of the pan and the paper. Reinvert the cake onto another rack, right side up. Cool completely.
- Make ahead: The cake can be prepared up to 2 days ahead, covered tightly in plastic wrap and refrigerated, or frozen for up to 1 month.
- FOR THE SWEETENED WHIPPED CREAM: Pour the cream into a well chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces in the cream and stand in firm peaks when the beaters are lifted.
- Make ahead: The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
- Kaffeehaus.Rick Rodgers.
Nutrition Facts : Calories 211.7, Fat 12.8, SaturatedFat 5.8, Cholesterol 98.2, Sodium 57.5, Carbohydrate 21.6, Fiber 0.7, Sugar 14, Protein 3.6
GERMAN CHOCOLATE CAKE I
German Chocolate Cake with brown sugar and coconut topping.
Provided by Sally
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
- Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
- To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.6 g, Cholesterol 58.7 mg, Fat 16.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 9.7 g, Sodium 278.1 mg, Sugar 32.8 g
CHOCOLATE SPONGE CAKE, GERMAN-STYLE
This basic sponge cake can be used in several different finished layer cake recipes. This, made from scratch, German chocolate sponge cake has a hint of cinnamon and is the basis for Black Forest Cherry Cake. Makes one 9 inch cake in a springform pan or two 9 inch layer cakes. I found this recipe at http://germanfood.about.com/od/baking/r/chocspongecake.htm?once=true& and posted it here for my German Style Eating Cookbook
Provided by Stoblogger
Categories Healthy
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Measure dry ingredients by spooning lightly into a cup and leveling off. Do not pack flour or it will be the wrong amount. Mix dry ingredients together in a bowl and set aside.
- Grease a 9 inch springform pan and line the bottom with wax paper, cut to fit. Flour the sides of the pan. Turn the oven on to 350°F to preheat.
- Break 4 eggs into the bowl of a mixer, mix for 1 minute, medium speed. Turn to high speed and drizzle the hot water into the eggs while mixing. Add the sugar and vanilla and keep mixing on high for about 5 minutes, or until eggs are creamy yellow and very thick, like a sauce. Remove from mixing stand and switch to a hand spatula for the next step.
- Sift half of the dry ingredients over the egg mixture and fold in until almost gone. Repeat with the other half. Do not over mix (you will deflate the egg mixture) but scrape the bottom of the bowl several times, to make sure you have incorporated all the dry ingredients.
- Pour batter into the springform pan (or 2 nine inch layer cake pans) and smooth top. Place in oven, on the second shelf from the bottom for 20 to 25 minutes.
- Remove from oven and cool completely before frosting.
GERMAN CHOCOLATE DREAM CAKE
I love German chocolate cake - and this version truly is a dream! It's not only luscious, it's also easy to make using a mix.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in vanilla. Refrigerate until completely chilled., Grease and flour three 8-in. round baking pans; set aside. In a large bowl, combine the cake mix, water, mayonnaise and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread. , To assemble, place one cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Beat chilled cream mixture until soft peaks form. Spread over sides of cake. Drizzle fudge topping over cake. Refrigerate until serving.
Nutrition Facts : Calories 761 calories, Fat 51g fat (21g saturated fat), Cholesterol 165mg cholesterol, Sodium 554mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 2g fiber), Protein 8g protein.
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