German Chocolate Cake- yummy. Your recipe please?!
Answers:
Here ya go baby:
German Chocolate Cake
German chocolate cake is a layered chocolate cake filled and topped with a coconut, pecan frosting!.
Despite its name, German chocolate cake was not developed in Germany!. British chef Sam German first concocted German's chocolate for Baker's Chocolate in 1852!. Over a century later, his chocolate was used in the first German chocolate cake created by a Texan housewife!.1
Fast Facts1
Recipe first published in 1957 in a Dallas newspaper
Recipe submitted by a Texas housewife
Originally made from Baker's German's chocolate
German's chocolate was developed in 1852 by Sam German2
Baker's is now owned by Kraft Foods3
Making the Cake
Preheat the oven to 350 degrees Fahrenheit!. Combine 1 1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt!. Cream together 1 cup sugar, 1/2 cup softened, unsalted butter, 1 teaspoons vanilla extract and 1/2 cup buttermilk!. Heat 1/4 cup water and melt 4 ounces of sweet baking chocolate and stir until melted!. Add the melted chocolate to the butter mixture and mix until uniform!. Add in the dry ingredient mixture and scrape out the batter into a greased 9" by 13" baking pan!. Bake for one hour or until a toothpick inserted into the center comes out clean!.4 5
Making the Frosting
Simmer together 2 cups heavy cream and 1 cup unsalted butter!. Add in 2 cups sugar, 6 egg yolks, 2 2/3 cups flaked coconut and 2 2/3 cups chopped pecans!. Fill and frost the top of the cake cake but leave the sides!.
Simmer together another 1 cup heavy cream and 1/3 cup unsalted butter!. Stir in 1/2 pound of chopped bittersweet chocolate until it melts and becomes uniform!. Allow it to cool, frost the sides of the cake and garnish with whole or chopped pecans!.6Www@FoodAQ@Com
German Chocolate Cake
German chocolate cake is a layered chocolate cake filled and topped with a coconut, pecan frosting!.
Despite its name, German chocolate cake was not developed in Germany!. British chef Sam German first concocted German's chocolate for Baker's Chocolate in 1852!. Over a century later, his chocolate was used in the first German chocolate cake created by a Texan housewife!.1
Fast Facts1
Recipe first published in 1957 in a Dallas newspaper
Recipe submitted by a Texas housewife
Originally made from Baker's German's chocolate
German's chocolate was developed in 1852 by Sam German2
Baker's is now owned by Kraft Foods3
Making the Cake
Preheat the oven to 350 degrees Fahrenheit!. Combine 1 1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt!. Cream together 1 cup sugar, 1/2 cup softened, unsalted butter, 1 teaspoons vanilla extract and 1/2 cup buttermilk!. Heat 1/4 cup water and melt 4 ounces of sweet baking chocolate and stir until melted!. Add the melted chocolate to the butter mixture and mix until uniform!. Add in the dry ingredient mixture and scrape out the batter into a greased 9" by 13" baking pan!. Bake for one hour or until a toothpick inserted into the center comes out clean!.4 5
Making the Frosting
Simmer together 2 cups heavy cream and 1 cup unsalted butter!. Add in 2 cups sugar, 6 egg yolks, 2 2/3 cups flaked coconut and 2 2/3 cups chopped pecans!. Fill and frost the top of the cake cake but leave the sides!.
Simmer together another 1 cup heavy cream and 1/3 cup unsalted butter!. Stir in 1/2 pound of chopped bittersweet chocolate until it melts and becomes uniform!. Allow it to cool, frost the sides of the cake and garnish with whole or chopped pecans!.6Www@FoodAQ@Com
German Chocolate Cake
3/4 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans
Filling/Frosting:
2 cups (12 ounces) semisweet chocolate chips, melted
2/3 cup mayonnaise*
2/3 cup flaked coconut, divided
2/3 cup chopped pecans, divided
In a mixing bowl, cream butter and sugar!.
Add the eggs, one at a time, beating well after each addition!.
Beat in vanilla!. Combine dry ingredients; add to the creamed mixture alternately with water!.
Fold in sauerkraut, coconut and pecans!.
Pour into three greased and floured 9-in!. round baking pans!.
Bake at 350 o for 20-24 minutes or until a toothpick inserted near the center comes out clean!.
Cool for 10 minutes before removing from pans to wire racks; cool completely!.
In a bowl, combine melted chocolate and mayonnaise!.
Set aside 1-1/4 cups for frosting!.
To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers!.
Spread reserved chocolate mixture over top and sides of cake!. Combine remaining coconut and pecans; press onto sides of cake!.
Store in the refrigerator!.
Slice with a serrated knife!. Yield: 12-14 servings!.
Www@FoodAQ@Com
I commend you for trying this out!. However I warm you, I hope you have a lot of time because I usually make this once a year for a very 'special treat'; it is truly a lot of work and $$$$
Good luck to you!!!!
German Chocolate Cake recipe
Ingredients
Makes one 9-inch torte
10 tablespoons (1 1/4 sticks) unsalted butter, plus more for pans
7 ounces bittersweet chocolate
1 1/4 cups all-purpose flour
1/4 teaspoon table salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
Coconut-Pecan Filling
Chocolate Ganache
Directions
Preheat oven to 350 degrees!. Butter two 9-inch spring form pans!. Line the bottoms with parchment paper, and butter the paper; set aside!. Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water!. Stir occasionally until melted; set aside!.
Sift together flour and salt; set aside!. Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes!. Add vanilla and chocolate mixture, and stir to combine!. Add dry ingredients, and stir to combine!. Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers!. Bake until the center is set, about 20 minutes!. Transfer pans to a wire rack to cool completely before unmolding!.
Place one layer on a 9-inch cardboard cake round!. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up!. Press down gently on top layer to evenly distribute filling to edges!. Using a metal spatula, smooth filling flush with sides of cake!. Refrigerate until ready to glaze!.
Carefully transfer torte off cardboard round onto a wire rack set over a baking pan!. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary!. Let sit for 15 to 20 minutes!. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze!. Pour remaining glaze over torte, allowing excess to drip off sides!. If top is not smooth, gently shake pan or run an offset spatula quickly over surface!. Allow to set at least 30 minutes before serving!. Carefully slide the cake off of the wire rack and onto serving platter!.
Coconut-Pecan Filling
Ingredients
Makes about 2 cups, enough for one 9-inch Torte
1 fourteen-ounce sweetened condensed milk
10 tablespoons (1 1/4 stick) unsalted butter
1 teaspoon pure vanilla extract
4 large egg yolks
2 cups shredded sweetened coconut
1 1/2 cups finely chopped pecans
Directions
Place milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined!.
Whisk egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined!. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes!.
Remove from heat, and stir in coconut and pecans!. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days!.
Chocolate Ganache
Ingredients
1 pound bittersweet or semisweet chocolate
2 1/2 cups heavy cream
Directions
Chop chocolate finely using a serrated knife; place in a large heat-proof bowl!.
Bring cream to a boil over medium-high heat; pour directly over chopped chocolate!. Allow to sit 10 minutes!. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth!. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room!.
Www@FoodAQ@Com
Good luck to you!!!!
German Chocolate Cake recipe
Ingredients
Makes one 9-inch torte
10 tablespoons (1 1/4 sticks) unsalted butter, plus more for pans
7 ounces bittersweet chocolate
1 1/4 cups all-purpose flour
1/4 teaspoon table salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
Coconut-Pecan Filling
Chocolate Ganache
Directions
Preheat oven to 350 degrees!. Butter two 9-inch spring form pans!. Line the bottoms with parchment paper, and butter the paper; set aside!. Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water!. Stir occasionally until melted; set aside!.
Sift together flour and salt; set aside!. Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes!. Add vanilla and chocolate mixture, and stir to combine!. Add dry ingredients, and stir to combine!. Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers!. Bake until the center is set, about 20 minutes!. Transfer pans to a wire rack to cool completely before unmolding!.
Place one layer on a 9-inch cardboard cake round!. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up!. Press down gently on top layer to evenly distribute filling to edges!. Using a metal spatula, smooth filling flush with sides of cake!. Refrigerate until ready to glaze!.
Carefully transfer torte off cardboard round onto a wire rack set over a baking pan!. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary!. Let sit for 15 to 20 minutes!. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze!. Pour remaining glaze over torte, allowing excess to drip off sides!. If top is not smooth, gently shake pan or run an offset spatula quickly over surface!. Allow to set at least 30 minutes before serving!. Carefully slide the cake off of the wire rack and onto serving platter!.
Coconut-Pecan Filling
Ingredients
Makes about 2 cups, enough for one 9-inch Torte
1 fourteen-ounce sweetened condensed milk
10 tablespoons (1 1/4 stick) unsalted butter
1 teaspoon pure vanilla extract
4 large egg yolks
2 cups shredded sweetened coconut
1 1/2 cups finely chopped pecans
Directions
Place milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined!.
Whisk egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined!. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes!.
Remove from heat, and stir in coconut and pecans!. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days!.
Chocolate Ganache
Ingredients
1 pound bittersweet or semisweet chocolate
2 1/2 cups heavy cream
Directions
Chop chocolate finely using a serrated knife; place in a large heat-proof bowl!.
Bring cream to a boil over medium-high heat; pour directly over chopped chocolate!. Allow to sit 10 minutes!. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth!. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room!.
Www@FoodAQ@Com
About any chocolate cake will do, it is the frosting that makes the cake!. I made my first and last German Chocolate Cake about twenty years ago for an older friend who was going to a 40 year class reunion!. By the time I was finished with the cake I was appalled at the calories and cholesterol in the cake!. But OMG was it ever good!. I have come to appreciate a moister cake with more chocolate and the wonderful yummy frosting on top is even better!. You could get a box mix one of the pudding type with the extra eggs but don't buy the frosting in the can it is awful!. It can be expensive to make the frosting because nuts are pretty expensive but it sure is worth it!.!.!. enjoy!.!.!.!.:)Www@FoodAQ@Com
I just use a mix!. I've never met a German Chocolate cake that I didn't love!. Www@FoodAQ@Com
The one on the German Chocolate wrapper!.Www@FoodAQ@Com
The one on the chocolate wrapper wins out!. I have had it for at least 50 years!. Www@FoodAQ@Com
The one on the chocolate wrapper wins!.!.!.!.!.!.!.Www@FoodAQ@Com