Does anyone have a Recipe for German Chocolate Cake?
My boy friend really loves this cake and our aniversary is comeing up....
Public Comments
- Look on the back of the box of Baker's Chocolate, its a green box in the baking isle. It is very moist but kind of expensive, otherwise, go to recipie.com
- i am really sorry can't help you with that
- Thank me later
www.allrecipes.com
N there's reviews n comments n stars next to the recipes.. so u KNOW which ones are good or not.
- German Chocolate Cake
Serving: Yields: 16 servings (one 8-inch 3-layer cake)
1/2 cup boiling water
4 ounces German's Chocolate, coarsely chopped
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Coconut-Pecan Filling
1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium heat-proof bowl, pour the boiling water over the German's Chocolate. Stir until smooth and set aside. In another medium bowl, combine the flour, cocoa, baking soda, and salt. Set aside. In a large bowl, using a mixer set on medium-high speed, beat the sugar and butter until very light -- 1 to 2 minutes. Add the egg yolks, one at a time, until well incorporated. Reduce mixer speed to low and add the chocolate mixture and vanilla. Add the flour mixture by thirds, alternating with the buttermilk and ending with the dry ingredients. Thoroughly clean the mixer beaters. In a medium bowl, beat the egg whites to soft peaks. Use a rubber spatula to gently stir a half cup of the beaten whites into the batter. Fold the remaining whites into the batter.
2. Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each cake layer comes out clean -- 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Use a knife to loosen the cake from the sides of the pan and invert onto the wire rack to cool completely.
3. Finish the cake: Place one layer on a cake plate and top with one third of the Coconut-Pecan Filling. Repeat with second and third layers and remaining filling. Serve or store in an airtight container at room temperature.
Based on individual serving.
Calories: 592
Total Fat: 35.5 g
Cholesterol: 147.0 mg
Sodium: 304 mg
Carbohydrates: 65.4 g
Fiber: 2.40 g
Protein: 7.7 g
- Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
1 cup pecans -- chopped
1 cup coconut
1 package German chocolate cake mix
2 cups powdered sugar
1 cup cream cheese softened
1/2 cup margarine softened
Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
Grease and flour a round baking pan. Pour coconut and pecans in the bottom of the pan. Mix cake mix according to directions on box. Pour over nuts and coconut. Mix cream cheese, butter and sugar and drop by spoonfuls on top of cake.
Bake at 350 F (200 C) for 45 minutes or until done. Let cool before serving
- German Chocolate Cake Recipe
German Chocolate Cake is a rich, delicious way to end any meal. Here's a recipe that is sure to please!
1/2 cup water
4oz Sweet cooking German chocolate
1 cup butter
2 cups sugar
4 egg yolks
1 tsp vanilla
2 ½ cups flour
1 tsp soda
½ tsp salt
1 cup buttermilk
4 egg whites – stiffly beaten
Bring the water to a boil, then stir in chocolate until melted. Cool. Blend together and sugar, then add in egg yolks. Next add vanilla and chocolate.
Sift the flour, soda, and salt. Blend in buttermilk, then egg whites and then the chocolate mix.
Grease and flour three 9" circular pans. Bake at 350F for 40 minutes. Cool and frost.
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 tsp vanilla extract
1 can flaked coconut
1 cup chopped pecans
Mix milk, sugar, yolks and butter. Heat in a pan until it thickens, 10 minutes or so. Cool, then stir in vanilla, coconut and pecans.
- German Chocolate Cake
INGREDIENTS:
2 cup sugar
1 cup shortening
4 egg yolks
1 cup buttermilk
2-1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 squares German chocolate (1 ounce)
1/2 cup boiling water
4 egg whites
---
2 egg yolks
2-1/2 cups sugar
2 cups flaked coconut
1-1/2 cup chopped pecans, toasted
4 cups heavy whipping cream
1/2 cup butter
PREPARATION:
Preheat oven to 350 degrees F.Grease and flour 4 - 9 inch round pans.
Melt the chopped German chocolate in hot water and set aside. In a large bowl, cream together the sugar and shortening. Beat in egg yolks until smooth. Next, stir in the buttermilk. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another clean and dry bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly. Bake for 20 to 25 minutes. Cool cake in pans on wire racks.
While cakes are cooling, make the icing. In a medium bowl, whip egg yolks, heavy cream and sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.
Ice cakes by using half of the frosting in between the layers and the other half on the outside and top of the cake. Starting with the bottom layer use 1/3 of divided icing. Add next two layers the same way. The top of the fourth layer is iced first and then the sides using the other half of the divided icing.
---------------------------------------------
German Chocolate Cake
Coconut Pecan Filling
2 cups sugar
2 cups heavy cream
6 large egg yolks
8 ounces unsalted butter
2 2/3 cups sweetened flaked coconut
2 2/3 cups chopped pecans
dark chocolate, ganache-- sufficient to coat sides (recipe#37844)
chopped pecans, sufficient to coat sides
Filling: Combine all ingredients in a saucepan.
Stir constantly over medium heat until mixture is thickened and bubbly.
Reduce heat to low and cook stirring for 1-2 minutes more.
Let filling cool until spreadable.
Will keep 1 week in refrigerator.
Soften before using.
Spread filling between cake layers and on top of cake.
Ice sides with very soft ganache.
Coat sides with pecans.
-------------------------------------------------------
German Chocolate Cake Recipe
Ingredients
• 4 oz. Ghirardelli Sweet Dark Chocolate
• 1/2 cup water
• 1 cup butter
• 2 cups sugar
• 4 large eggs, separated
• 1 teaspoon vanilla
• 2 cup unsifted all purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/2 teaspoon salt
Preparation
Preheat oven to 350F. Line three 8-inch cake pans with wax paper. In a heavy saucepan, melt broken chocolate in water over low heat. Stir until smooth, then set aside. In a bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add melted chocolate, plus vanilla, and mix. Sift flour and baking soda together, then add dry ingredients alternately with buttermilk to batter. Mix until smooth. Beat egg whites with salt until very stiff peaks form, then fold into batter. Spread into prepared pans. Bake 30-35 minutes; allow to cool 10 minutes on rack before removing cakes to frost with coconut frosting or other favorite frosting.
-----------------------------------------------
German Chocolate Cake
Prep Time: 20 min
Total Time: 55 min
Makes: 16 servings
1 pkg. (2-layer size) German chocolate cake mix
1/2 cup vegetable oil
3 eggs
1 can (16 oz.) ready-to-spread vanilla frosting
3/4 cup BAKER'S ANGEL FLAKE Coconut
3/4 cup PLANTERS Pecans, chopped
1/3 cup thick caramel-flavored dessert topping
12 OREO Chocolate Sandwich Cookies, finely chopped
PREHEAT oven to 350°F. Place cake mix, 1-1/4 cups water, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Pour evenly into 2 greased and floured 9-inch round cake pans.
BAKE 25 to 35 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely.
MIX frosting, coconut, pecans and caramel topping. Place 1 cake layer on serving plate; spread with half of the frosting mixture. Top with 1/2 cup of the cookies; press gently into frosting. Cover with remaining cake layer. Repeat layers of frosting mixture and chopped cookies.
Powered by Yahoo! Answers