Two Layer German Chocolate Cake Recipes

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BEST EVER GERMAN CHOCOLATE CAKE



Best Ever German Chocolate Cake image

Best Ever German Chocolate Cake a moist chocolate cake and traditional coconut pecan frosting, layer upon layer of goodness.

Provided by Sandra

Categories     Dessert

Time 55m

Number Of Ingredients 18

2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
2 cups evaporated milk
2 cups white granulated sugar
6 egg yolks (beaten with 2 teaspoons water)
1 cup butter or margarine
2 teaspoons vanilla extract
2 cups chopped pecans
2 cups sweetened flaked coconut

Steps:

  • Preheat oven to 350º F. Grease 3-8 or 9 inch round cake pans and lightly dust with cocoa powder. I like to make a 2 layer cake and set the 3rd aside for kids that don't like the frosting and my sisters with nut allergies.
  • In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
  • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.
  • Evenly distribute cake batter between the prepared cake pans.
  • Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  • Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
  • Make frosting while cake is baking, as it needs an hour to cool.
  • In a large saucepan combine evaporated milk, sugar, egg yolks, margarine, and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools.
  • Let cool 1 hour then spread on cooled cake. I use 1 1/2 cups in between each layer and then use the rest to frost the outside. For easier cutting, place the frosted cake in the fridge for 30 minutes before slicing and serving. Enjoy!

Nutrition Facts : Calories 650 kcal, Carbohydrate 77 g, Protein 9 g, Fat 37 g, SaturatedFat 19 g, Cholesterol 135 mg, Sodium 434 mg, Fiber 4 g, Sugar 59 g, TransFat 1 g, ServingSize 1 serving

GERMAN CHOCOLATE CAKE



German Chocolate Cake image

This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 10h55m

Yield 12 servings

Number Of Ingredients 20

1 cup vegetable oil, plus more for greasing the pans
2 1/2 cups all-purpose flour, spooned and leveled, plus more for dusting the pans
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
4 ounces semisweet chocolate, roughly chopped
2 cups granulated sugar
3 large eggs, at room temperature
1 cup milk
1 1/2 cups pecans
1 cup milk
3 large egg yolks
3/4 cup packed light brown sugar
4 tablespoons unsalted butter
1/4 cup corn syrup
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1 1/2 cups sweetened shredded coconut
8 ounces semisweet chocolate, chopped
1 cup plus 2 tablespoons heavy cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
  • Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
  • Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
  • Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
  • For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
  • For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
  • To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
  • Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

GERMAN CHOCOLATE LAYER CAKE



German Chocolate Layer Cake image

Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don't have to take our word for it! More than one reviewers has declared this to be the "best German chocolate cake ever" and we can't argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you'll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 cups sugar
3/4 cup butter
1 can (12 oz) evaporated milk
4 egg yolks
1 package (7 oz) flaked coconut (2 2/3 cups)
2 cups chopped pecans
3 teaspoons vanilla
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)

Steps:

  • Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
  • In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
  • Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
  • With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
  • In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 582, Carbohydrate 60 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 427 mg

GERMAN CHOCOLATE CAKE



German Chocolate Cake image

According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. -Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 21

4 ounces German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
4 large eggs, separated, room temperature
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1-1/2 cups sugar
1-1/2 cups evaporated milk
3/4 cup butter
5 large egg yolks, room temperature, beaten
2 cups sweetened shredded coconut
1-1/2 cups chopped pecans
1-1/2 teaspoons vanilla extract
ICING:
1 teaspoon shortening
2 ounces semisweet chocolate

Steps:

  • Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. , Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites., Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.

Nutrition Facts : Calories 910 calories, Fat 53g fat (28g saturated fat), Cholesterol 237mg cholesterol, Sodium 511mg sodium, Carbohydrate 103g carbohydrate (76g sugars, Fiber 4g fiber), Protein 11g protein.

GERMAN CHOCOLATE CAKE III



German Chocolate Cake III image

A spectacular German Chocolate cake made from scratch, using cake flour.

Provided by Dean

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Time 1h

Yield 12

Number Of Ingredients 20

½ cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 ½ cups cake flour
1 teaspoon baking soda
½ teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
½ cup butter
3 egg yolks, beaten
1 ⅓ cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
½ teaspoon shortening
1 (1 ounce) square semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
  • In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
  • To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
  • Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Nutrition Facts : Calories 735.4 calories, Carbohydrate 88.3 g, Cholesterol 187.4 mg, Fat 40.6 g, Fiber 2.9 g, Protein 9.1 g, SaturatedFat 21.7 g, Sodium 457.9 mg, Sugar 62.7 g

GERMAN SWEET CHOCOLATE CAKE II



German Sweet Chocolate Cake II image

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

4 (1 ounce) squares German sweet chocolate, chopped
⅔ cup butter
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 ½ cups sifted cake flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup evaporated milk
1 cup white sugar
3 egg yolks, lightly beaten
½ cup butter
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
1 cup chopped pecans

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 CHOCOLATE BIRTHDAY CAKE



German Chocolate Birthday Cake image

This moist, flavorful cake was the traditional birthday cake at our house when I was growing up. Everyone requested it. I especially like the sweet coconut-pecan frosting. -Lisa Andis, Morristown, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 15 servings.

Number Of Ingredients 18

4 eggs, separated
4 ounces German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter, cubed
1-1/3 cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line a greased 13x9-in. baking pan with waxed paper. Grease and flour the paper; set aside., In a microwave, melt chocolate with water; stir until smooth. 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 with clean beaters, beat egg whites until stiff peaks form; fold into batter. , Spread batter evenly into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Remove waxed paper. , For frosting, in a heavy saucepan, combine the milk, sugar, egg yolks and butter Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon., Remove from the heat. Stir in the coconut, pecans and vanilla. Beat on high until frosting is cool and achieves spreading consistency. Place cake on a serving platter; frost top and sides of cake. ,

Nutrition Facts : Calories 590 calories, Fat 33g fat (17g saturated fat), Cholesterol 154mg cholesterol, Sodium 421mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 2g fiber), Protein 7g protein.

GERMAN CHOCOLATE 6-LAYER CAKE



German Chocolate 6-Layer Cake image

Here, coconut and pecan frosting oozes from six layers of feather-light chocolate cake.

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 8 to 10 slices

Number Of Ingredients 15

4 ounces bittersweet chocolate, chopped
2 cups sugar
1 cup (2 sticks) butter, plus additional for greasing cake pans
4 eggs, separated
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups sugar
2 cups evaporated milk
1 cup (2 sticks) butter
6 egg yolks
2 teaspoons vanilla extract
2 2/3 cups flaked sweetened coconut
2 cups pecans, chopped

Steps:

  • For the cake: Grease and flour three 9-inch round cake pans. Preheat the oven to 350 degrees F.
  • Combine the chocolate with 1/2 cup boiling water in the top of a double boiler until the chocolate is melted.
  • Cream together the sugar and butter with an electric mixer on medium speed, 3 minutes. Fold in the melted chocolate. Add the egg yolks.
  • Sift together the flour, baking soda and salt in a small bowl. Add to the butter mixture and stir to combine, scraping down the sides of the bowl. Stir in the buttermilk.
  • Beat the egg whites in a clean bowl with cleaned beaters until stiff peaks form. Fold the egg whites into the cake batter. Divide the batter among the prepared cake pans and bake until a knife inserted in the center comes out clean, about 35 minutes. Invert the pans onto racks and cool well.
  • For the frosting: Combine the sugar, evaporated milk, butter, egg yolks and vanilla in a medium saucepan. Bring to a boil, stirring continuously, being careful not to scorch the frosting. Lower the heat and cook, 2 minutes. Remove from the heat and stir in the coconut and pecans. Spread the frosting in a shallow pan, and place in the refrigerator to cool completely.
  • To assemble the cake: Slice each cake layer in half horizontally, making a total of 6 thin layers. Place the first cake layer on a cake plate, then spread about 1/4 inch of the frosting over the top of the cake. Place the next cake layer over the frosting. Repeat the layers, alternating cake and frosting, until all the layers have been used. Frost the outside of the cake.

GERMAN CHOCOLATE CAKE I



German Chocolate Cake I image

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

1 ½ cups cake flour
1 cup white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup butter, softened
⅜ cup buttermilk
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate
2 large eggs eggs
⅜ cup buttermilk
⅔ cup flaked coconut
½ cup packed brown sugar
2 tablespoons cream
¼ cup chopped walnuts
¼ cup butter, softened

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

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UPGRADED GERMAN CHOCOLATE CAKE - SALLY'S BAKING ADDICTION
2018-04-09 Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make …
From sallysbakingaddiction.com


MOM'S GERMAN CHOCOLATE CAKE - MOM LOVES BAKING
2021-11-18 For the cake. Melt chocolate in the microwave (according to package instructions). Let cool slightly. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each. Add melted chocolate and vanilla; mix well. In a separate bowl, whisk together flour, cocoa, salt and baking soda.
From momlovesbaking.com


GERMAN CHOCOLATE CAKE RECIPE - FOOD RECIPES
2021-11-08 Position a rack in the center of the oven and heat to 350 F. Grease 3 8-inch round cake pans and line with parchment paper. Sift the flour, sugar, cocoa powder, baking soda, …
From recipes.studio


GERMAN CHOCOLATE SHEET CAKE - I HEART EATING
2020-10-17 To make the cake, preheat oven to 350F. Grease a 9x13-inch metal baking pan. Set aside. In a large, heat-proof bowl, add chopped chocolate. Pour the boiling water over the …
From ihearteating.com


BAKER TWO LAYER GERMAN CHOCOLATE CAKE RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


GERMAN CHOCOLATE LOAF CAKE - KELLY LYNN'S SWEETS AND TREATS
2020-10-01 Instructions. 1. CAKE: Preheat oven to 350-degrees. Line a loaf pan with foil and spray the bottom and sides with baking spray and set aside. 2. In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter and sugar on medium-high speed. Add the eggs one at a time to the mixture.
From kellylynnssweetsandtreats.com


GERMAN CHOCOLATE CAKE - LIV FOR CAKE
2020-05-01 Spread a thin layer of buttercream on top of the layer (optional) and pipe a border around the outside to hold the filling in. Fill with about 3/4 cup of coconut pecan filling. Repeat with next layer. Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
From livforcake.com


GERMAN CHOCOLATE CAKE (TRIPLE LAYER RECIPE WITH CHOCOLATE …
Make the German Chocolate Cake. Sift together the first six dry ingredients (sugar, flour, cocoa powder, baking soda, baking powder and salt) into a large bowl and set aside. In a measuring …
From christinascucina.com


THE BEST HOMEMADE GERMAN CHOCOLATE CAKE RECIPE
2019-05-19 Pipe the edges with chocolate frosting. Add 1/2 of the coconut pecan frosting to the center of the cake. Repeat with the second layer. STEP 2: Spread chocolate buttercream frosting around the sides of the cake. STEP 3: Using an open star tip, pipe swirls on top of cake to give it a finished look (optional).
From shugarysweets.com


MAMA'S GERMAN CHOCOLATE CAKE RECIPE | SOUTHERN LIVING
Step 1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper. Advertisement. Step 2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through. Step ...
From southernliving.com


RICH GERMAN CHOCOLATE CAKE RECIPE - GEMMA’S BIGGER BOLDER BAKING
2019-02-07 For the Rich German Chocolate Cake: Pre-heat the oven to 350°F (180°C) then butter and line 2 GoodCook 9 Inch Cake Pans. Set aside. In a medium microwave-safe bowl combine the chocolate and the water. Place in the microwave for 1- 2 minutes until the chocolate has melted. You can also do this step over a ban marie.
From biggerbolderbaking.com


OLD FASHIONED GERMAN CHOCOLATE SHEET CAKE - SWEET PEA'S KITCHEN
2020-11-17 Layer the batter into a 9×13 well-greased baking dish. Step 9. Bake 40-45 minutes until cooked through. Step 10. While the cake is baking, add 12 tbsp butter, evaporated milk, 1 …
From sweetpeaskitchen.com


GERMAN CHOCOLATE LAYER CAKE | CRAFTYBAKING | FORMERLY BAKING911
Grease two 9- x 2- inch cake pans. 2. Melt the chocolate with the water in the top of a double-boiler or IN a microwave. Stir until smooth, then set aside to cool to room temperature. 3. In a …
From craftybaking.com


GERMAN CHOCOLATE CAKE RECIPE - TASTE OF SOUTHERN
2020-02-23 Place the first layer on the cake board and gently press it down so it holds on the board. Use a piping bag filled with the Chocolate Buttercream frosting and a large round tip, …
From tasteofsouthern.com


GERMAN CHOCOLATE SHEET CAKE - KING ARTHUR BAKING
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 …
From kingarthurbaking.com


GERMAN CHOCOLATE LAYER CAKE |SWEET PEA'S KITCHEN
2019-10-27 Preheat oven to 350 degrees. Melt chocolate with the water in a small saucepan over medium-low heat until just melted. In a large mixing bowl, cream together butter and …
From sweetpeaskitchen.com


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