CLARA'S WHITE GERMAN CHOCOLATE CAKE
This recipe was given to me by a dear friend, Clara, one of the best cooks I know. Decorate with Cream Cheese Frosting, or omit the coconut and pecans and decorate with German Chocolate Cake Frosting.
Provided by Sallie
Categories Desserts Cakes White Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
- 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. Divide batter into prepared pans.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 546 calories, Carbohydrate 68 g, Cholesterol 111.7 mg, Fat 28.5 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 14.4 g, Sodium 305 mg, Sugar 42.7 g
CLARA'S WHITE GERMAN CHOCOLATE CAKE
This recipe was given to me by a dear friend, Clara, one of the best cooks I know. Decorate with Cream Cheese Frosting, or omit the coconut and pecans and decorate with German Chocolate Cake Frosting.
Provided by Sallie
Categories German Chocolate Cake
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
- 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. Divide batter into prepared pans.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 546 calories, Carbohydrate 68 g, Cholesterol 111.7 mg, Fat 28.5 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 14.4 g, Sodium 305 mg, Sugar 42.7 g
WOOLWORTH'S GERMAN SWEET CHOCOLATE CAKE
Frank Woolworth commissioned the construction of the Woolworth Building in New York City. This building was entirely paid for in cash. It was completed in 1913 and was the tallest building in the world until 1930. It was known as a five and dime store. Lunch counters were introduced and were common to our modern day food courts. The business changed names and after several years, the majority of the stores was sold to Wal-Mart. There was a historic landmark case involving African-Americans at a segregated counter that evoked boycotts, sit ins and a part of the civil rights movement.
Provided by Connie C.
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans
- (or 2 larger cake pans).
- Line bottom of pans with buttered parchment paper or foil.
- Melt chocolate in boiling water. Stir and cool.
- Cream butter and sugar. Add yolks, one at a time, beating well after each yolk.
- Blend in vanilla and chocolate.
- Mix flour with soda and salt. Add alternately with buttermilk to chocolate
- mixture, beating after each addition until smooth.
- Beat egg whites until soft peaks form. Gently fold beaten egg whites into
- the chocolate batter mixture.
- Divide batter between prepared pans.
- Bake for 30 to 35 minutes, but check on cakes earlier, especially if using
- 3 pans.Cool in pans for 5 minutes before turning out on racks to cool. Frost
- with Coconut Pecan Frosting (recipe below).
- Frosting directions:
- Combine milk, sugar, yolks, butter and vanilla in saucepan.
- Cook and stir over medium heat until it thickens, about 12 minutes.
- Stir in coconut and nuts. (An electric mixer works for this part.) Cool until
- it's thick enough to spread, beating occasionally.
- Makes about 3 ~ cups, more than enough to fill and frost a 9-inch 3-layer cake.
- It will run off, so make sure it's cool.
Nutrition Facts : Calories 10278.3, Fat 605, SaturatedFat 314.9, Cholesterol 2772.7, Sodium 6104.3, Carbohydrate 1150.2, Fiber 36.7, Sugar 843.9, Protein 128.6
GERMAN WHITE CHOCOLATE CAKE
This is an elegant-looking cake and one bite will have you sold! Please use the very best white chocolate that you can find.This is a cake that has to "stand alone" on the merits of the white chocolate, so if you're going to use the cheaper stuff, please pass this cake up. If you can find the clear vanilla, it's really worth it. I didn't list it but it really makes a difference. It's sometimes hard to find,but it won't do any harm using the regular. This was in Mass Recipes.
Provided by FLUFFSTER
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For the cake:.
- Position the racks in the upper and lower thirds and preheat oven to 350°F
- Lightly butter the bottom and sides of three 8-inch.
- round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
- Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium.
- speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not.
- overbeat. Fold in the coconut and pecans.
- Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
- Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
- Transfer the cakes in the pans to wire racks and.
- cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
- For the frosting:.
- In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary.
- Remove from heat and stir in the vanilla, pecans, and coconut.
- Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
- Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer,.
- making sure to spread it all the way to the edges.
- Top with the second layer, and spread with 1/4 of the.
- frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.
Nutrition Facts : Calories 1940.4, Fat 136.6, SaturatedFat 82.5, Cholesterol 356, Sodium 402.5, Carbohydrate 168.9, Fiber 16.8, Sugar 103.8, Protein 24.6
BAKER'S GERMAN'S SWEET CHOCOLATE CAKE
Make original BAKER'S GERMAN'S Sweet Chocolate Cake for your next special occasion. Everyone adores BAKER'S GERMAN'S Sweet Chocolate Cake!
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 16 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 150 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
BO'S BEST WHITE GERMAN CHOCOLATE CAKE
If you like German chocolate cake you will love this! It's an amazing cake using white chocolate to replace German chocolate. Amazingly moist! I made it for Easter and it was gone before I knew it.
Provided by Erica Bo
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 2h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
- Mix flour, baking powder, and salt together in a bowl.
- Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.
- Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
- Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.
- Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature.
- Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.
Nutrition Facts : Calories 961 calories, Carbohydrate 108.6 g, Cholesterol 239.7 mg, Fat 55.3 g, Fiber 3.8 g, Protein 12.5 g, SaturatedFat 29.7 g, Sodium 505.2 mg, Sugar 80.7 g
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