Does anyone have the recipe to German Chocolate Cake??!
Does anyone have the recipe to German Chocolate Cake??
Answers:
The recipe from Beancake is the one I was going to give you. She forgot the frosting recipe at the end. A German Chocolate Cake isn't complete without the filling and frosting. Here it is --
Top and fill with Coconut Pecan Frosting. (Now available in a can or use recipe here.)
Coconut Pecan Frosting
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup butter
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
Allow to cool for 15 minutes before spreading on cake.
Enjoy
The best German Chocolate Cake:
INGREDIENTS
1/2 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 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon shortening
1 (1 ounce) square semisweet chocolate
DIRECTIONS
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.
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Here is an easier recipe:
INGREDIENTS
1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/3 cup unsweetened cocoa powder
1 cup buttermilk
1/3 cup vegetable oil
3 eggs
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
1 cup chopped pecans
1 teaspoon vanilla extract
3 egg yolks
1/2 cup butter
1 cup flaked coconut
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
Combine the cake mix, instant vanilla pudding, cocoa, buttermilk, vegetable oil and the 3 whole eggs. Mix until blended and pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until the cakes test done. Set cakes aside to cool.
In a medium sized sauce pan mix the evaporated milk, white sugar, 3 egg yolks and the butter. Cook over medium heat until the mixture is thick. Remove from heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked coconut and the chopped pecans. Use to fill and frost cake.
German Chocolate Cake
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
Pour 1/2 cup boiling water over 1 (4 ounce) bar sweet cooking chocolate; cool. 2 c. sugar 1 tsp. vanilla 2 1/2 c. cake flour 4 egg whites, stiffly beaten 1 tsp. baking soda 1 c. soft butter 1 tsp. salt 1 c. buttermilk
Heat oven to 350 degrees. Mix sugar and butter in large bowl until light and fluffy. Beat in egg yolks, one at a time. Beat in chocolate and vanilla on low speed. Mix in flour, baking soda, and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Bake 2 (8 inch) layers 35 to 40 minutes.
COCONUT PECAN FROSTING FOR GERMAN CHOCOLATE CAKE:
1 c. sugar
1 c. evaporated milk
1 1/3 c. coconut
1 c. chopped pecans
1/2 c. butter
3 egg yolks
1 tsp. vanilla
Mix sugar, milk, butter, egg yolks, and vanilla in 1 quart saucepan. Cook over medium heat, stirring occasionally, until thick (about 12 minutes). Stir in coconut and pecans; beat until frosting is of spreading consistency.
This is the one from the box of Baker's chocolate. I made it for my husband last year for his birthday, and it's gooooood. :)
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups flour, divided
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
Coconut-Pecan Filling and Frosting
PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, 1 at a time, beating on low speed of electric mixer after each addition until well blended. Add vanilla; mix well. Add 1/2 cup of the flour, the baking soda and salt; mix well. Add remaining 1-1/2 cups flour alternately with buttermilk, beating until well blended after each addition.
POUR into greased 13x9-inch baking pan.
BAKE 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost with Coconut-Pecan Filling and Frosting.
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla
7 ounces flaked coconut, about 2 2/3 cups
1 1/2 cups chopped pecans
Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat and stir in coconut and pecans. Cool to room temperature and of spreading consistency.
check out http://sumiram2006.googlepages.com/desse...
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Moist German Chocolate Cake
INGREDIENTS
* 1/3 cup butter
* 1/3 cup plain yogurt
* 4 (1 ounce) squares German sweet chocolate
* 1 cup cola-flavored carbonated beverage
* 2 cups all-purpose flour
* 1 1/3 cups white sugar
* 1 teaspoon baking soda
* 1/2 cup buttermilk
* 2 eggs
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
2. In a medium saucepan, heat butter, yogurt, chocolate and cola until chocolate is completely melted.
3. In a large bowl, mix flour, sugar, and baking soda. Add chocolate mixture, buttermilk, eggs and vanilla. Beat until smooth. Pour batter into two 9 inch round pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.