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
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 SWEET CHOCOLATE CAKE II
This was my Grandmother's recipe. It's the classic cake made with sweet chocolate and frosted with a luscious coconut pecan frosting.
Provided by MARY ANN PUTMAN
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in melted chocolate and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. When cool, frost between layers and on top of cake.
- To make the Frosting: In a large saucepan, combine evaporated milk, 1 cup sugar, egg yolks, 1/2 cup butter and 1 teaspoon vanilla. 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 638.4 calories, Carbohydrate 79.5 g, Cholesterol 136.6 mg, Fat 33.9 g, Fiber 2.7 g, Protein 7.9 g, SaturatedFat 17.7 g, Sodium 426.8 mg, Sugar 53.2 g
GERMAN SWEET CHOCOLATE CAKE
This is a real treat. My sister and I always enjoy preparing this together.-Patricia Peebles, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool., 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 chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. , Bake at 350° for 30 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. Remove and discard waxed paper., For frosting, in a Dutch oven, combine sugar and 1 cup milk. Bring to a rapid boil over medium heat. Boil for 6-8 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally., Gradually whisk in yolks. Cook and stir over medium-low heat for 12-18 minutes or until frosting is slightly thickened and reaches 175°. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut, pecans and vanilla. Cool to room temperature., Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Refrigerate leftovers.
Nutrition Facts : Calories 553 calories, Fat 31g fat (16g saturated fat), Cholesterol 145mg cholesterol, Sodium 395mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 1g fiber), Protein 7g protein.
BAKER'S ORIGINAL GERMAN CHOCOLATE CAKE RECIPE - (3.7/5)
Provided by chelseap09
Number Of Ingredients 19
Steps:
- Coconut-Pecan frosting (recipe follows). Preheat the oven to 350° F. Melt chocolate in water, and let cool. Cream together 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 back when lightly pressed in center. Remove and cool on rack for 15 minutes. 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.
WOOLWORTH'S GERMAN SWEET CHOCOLATE CAKE
Frank Woolworth commissioned the construction of the Woolworth Building in New York City. This building was entirely paid for in cash. It was completed in 1913 and was the tallest building in the world until 1930. It was known as a five and dime store. Lunch counters were introduced and were common to our modern day food courts. The business changed names and after several years, the majority of the stores was sold to Wal-Mart. There was a historic landmark case involving African-Americans at a segregated counter that evoked boycotts, sit ins and a part of the civil rights movement.
Provided by Connie C.
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans
- (or 2 larger cake pans).
- Line bottom of pans with buttered parchment paper or foil.
- Melt chocolate in boiling water. Stir and cool.
- Cream butter and sugar. Add yolks, one at a time, beating well after each yolk.
- Blend in vanilla and chocolate.
- Mix flour with soda and salt. Add alternately with buttermilk to chocolate
- mixture, beating after each addition until smooth.
- Beat egg whites until soft peaks form. Gently fold beaten egg whites into
- the chocolate batter mixture.
- Divide batter between prepared pans.
- Bake for 30 to 35 minutes, but check on cakes earlier, especially if using
- 3 pans.Cool in pans for 5 minutes before turning out on racks to cool. Frost
- with Coconut Pecan Frosting (recipe below).
- Frosting directions:
- Combine milk, sugar, yolks, butter and vanilla in saucepan.
- Cook and stir over medium heat until it thickens, about 12 minutes.
- Stir in coconut and nuts. (An electric mixer works for this part.) Cool until
- it's thick enough to spread, beating occasionally.
- Makes about 3 ~ cups, more than enough to fill and frost a 9-inch 3-layer cake.
- It will run off, so make sure it's cool.
Nutrition Facts : Calories 10278.3, Fat 605, SaturatedFat 314.9, Cholesterol 2772.7, Sodium 6104.3, Carbohydrate 1150.2, Fiber 36.7, Sugar 843.9, Protein 128.6
BAKER'S GERMAN'S SWEET CHOCOLATE CAKE
Make original BAKER'S GERMAN'S Sweet Chocolate Cake for your next special occasion. Everyone adores BAKER'S GERMAN'S Sweet Chocolate Cake!
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Add egg whites; stir gently until well blended. Pour into prepared pans.
- Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
- Prepare Coconut-Pecan Filling and Frosting http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx ; spread between cake layers and onto top of cake.
Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 150 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
GERMAN'S SWEET CHOCOLATE CAKE
Make any event extra special with a sweet chocolate cake. This GERMAN'S Sweet Chocolate Cake is triple-layer decadence with coconut-pecan icing.
Provided by My Food and Family
Categories Flour
Time 2h
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Spray 3 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Add boiling water to chocolate in small bowl; stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg yolks, 1 at a time. Add melted chocolate and vanilla; mix well. Beat in flour mixture alternately with buttermilk, mixing well after each addition. Gently stir in egg whites until well blended.
- Pour into prepared pans.
- Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately run spatula around cakes. Cool in pans 15 min. Remove cakes from pans to wire racks; remove waxed paper. Cool cakes completely. Meanwhile, prepare Coconut-Pecan Filling and Frosting.
- Stack cakes on plate, filling layers and spreading top of cake with frosting. (Note: Nutrition is for both cake and frosting.)
Nutrition Facts : Calories 730, Fat 43 g, SaturatedFat 23 g, TransFat 0 g, Cholesterol 155 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
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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