Germans Sweet Chocolate Streusel Coffee Cake Recipes

CHOCOLATE STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch square pan with shortening or spray bottom with cooking spray.
• In large bowl, stir 1 1/2 cups flour, the granulated sugar, cinnamon, baking powder, baking soda and salt until mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Add buttermilk, egg and vanilla. Beat with electric mixer on medium speed 1 minute. Spread in pan.
• In small bowl, mix all streusel ingredients except chocolate chips with fork until mixture is crumbly. Sprinkle over batter. Sprinkle with chocolate chips.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Serve warm.

GERMAN'S SWEET CHOCOLATE STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Add sour cream; mix well. Stir in 1/3 cup chocolate. Pour into 13x9-inch pan sprayed with cooking spray.
• Combine remaining chocolate, flour, nuts, coconut, sugar and margarine; sprinkle over batter.
• Bake 40 min. or until toothpick inserted in center comes out clean. Cool completely.
• Drizzle with Simple Powdered Sugar Icing; let stand until firm.

STREUSELKUCHEN (CLASSIC GERMAN CRUMB CAKE)

Steps:

• Warm the milk in the microwave or on the stove. It needs to be warm but not hot or boiling.
• In a large mixing bowl, add the flour and the instant dry yeast (check the instructions on the package to be sure it doesn't have to be dissolved in water or milk first). Add the sugar, and then the lukewarm milk. Knead the contents of the bowl together using the spiral dough hooks of your hand mixer until everything is mixed together.
• Then add the vanilla extract, soft butter, egg, and a pinch of salt to the bowl. Keep kneading the dough for another 5 minutes until the dough no longer sticks to the sides of the bowl. Use your hands to form it into a nice ball. If your dough is too sticky, you can add a bit more flour. If the dough is a little too dry and crumbly, add a little more milk to the mix.
• Take a towel or a lid and place it over the bowl with the dough inside. Set the bowl in a warm place without a draft to allow the dough to rise. This should take approximately one hour.
• Around the 55 minute mark of the dough rise timeline, get your baking pan ready by lining it with parchment paper or by greasing it.
• Once the hour is up and the ball of dough has increased in size noticeably, remove it from the bowl. Sprinkle your countertop with flour and give the dough a quick knead with your hands. Then roll out the dough using a rolling pin to fit your baking sheet/pan. We typically use a baking pan that is around 13.5 x 9.5 inches. Once the dough is rolled to size, place the dough onto the baking sheet. Let it rest for another 15 minutes.
• In the meantime preheat the oven to 350 degrees Fahrenheit and prepare the streusel for the topping. For this, place butter, sugar, and flour into a bowl. Using the spiral dough hooks or your hands, quickly knead the ingredients until small crumbs form. Press them together lightly with your hands, then set them aside.
• Once the 15 minutes of rest are up, lightly brush the dough with some water or milk. This will allow the streusel to stick better.
• Then evenly place the streusel on top of the dough.
• Bake the cake on the middle rack of your oven for around 25-30 minutes until the crumbs are lightly golden brown.
• Remove the cake from the oven and let it cool. You can dust the cake with powdered sugar before serving.

CHOCOLATE CHIP STREUSEL COFFEE CAKE

Steps:

• STREUSEL.
• Mix all in small bowl and set aside.
• Coffee Cake.
• Combine all ingredients, mix well, beat 2 minutes at high speed.
• Spread 2/3 of batter in greased and floured 9x13 inch pan.
• Sprinkle half of streusel mixture over cake.
• Add rest of batter and sprinkle with rest of streusel.
• Bake at 350 degrees for 40-50 minutes.

GRAHAM STREUSEL COFFEE CAKE

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar, pecans and cinnamon. Stir in butter; set aside. Prepare cake mix according to package directions. , Pour half of the batter into a greased 13x9-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture., Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over coffee cake.

GERMAN SWEET CHOCOLATE CAKE

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.

GERMAN SWEET CHOCOLATE CAKE I

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.

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE

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.

BAKER'S GERMAN'S SWEET CHOCOLATE CAKE

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.

GERMAN SWEET CHOCOLATE CAKE II

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.