Danube Waves Cake Donauwellen Kuchen Recipes

Steps:

• Cake: Preheat the oven to 375 degrees F.
• Grease a 12 x 8 pan.
• Beat the butter, eggs and sugar together until sugar is dissolved.Add the flour.
• Spread half of the batter into the pan.
• Add cocoa and milk to remaining batter, mix well and spread over the top.
• Bake for 30-40 minutes until done.
• Let cool for approximately one hour.
• For Filling: Drain the cherries, saving 1 cup plus 2 tablespoons of the juice.
• Heat the juice, sugar and cornstarch slowly, stirring constantly.
• Add the cherries.
• When the mix has thickened, set aside to cool.
• For Cream: Cook the pudding according to the package directions with the milk and sugar Let cool to room temperature.
• Beat the butter until creamy and add the pudding spoon by spoon while beating Let rest a few minutes.
• Assembly: Spread the cherry mix on top of the cake and cover with the cream.
• Drizzle melted chocolate over the top.

Steps:

• Mix the pound cake mix as directed on the box.
• Put 1/2 of the batter in a greased 9"x14" pan or a springform pan.
• Mix in cocoa powder in the rest of the batter to turn dark brown. Gently spoon over the vanilla batter. (Use a spatula and "lay" it onto the other batter, as opposed to dropping.).
• Lay cherries on top in rows, 1" away from each other. Do not press in, they will sink in while baking.
• Bake 40 minutes at 350 (or until done). Let the cake cool completely.
• Make the german buttercreme according to clara 12's Recipe #58987. And spread a rich layer (about half an inch thick) over the top of your cake when cool.
• Finally pour one bottle of Magic Shell ice cream topping on top. Tilt cake to cover. And enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x18 inch rimmed baking sheet or jelly roll pan or line with parchment paper.
• In a large bowl, cream together the butter and 1 cup sugar using an electric mixer. Mix in the eggs one at a time, then stir in the vanilla. Combine the flour, salt, and baking soda; quickly fold into the egg mixture.
• Spread 2/3 of the batter in the bottom of the prepared baking sheet. Stir the cocoa powder and 1 tablespoon of milk into the remaining batter just until blended. Spread evenly over the vanilla layer. Pat the cherries dry with paper towels, and sprinkle them evenly over the top of the cake batter.
• Bake the cake in the preheated oven, until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Let cool.
• In a small bowl, whisk together the cornstarch and 1/2 cup sugar. Heat the milk in a small saucepan just until hot but not boiling. Whisk in the cornstarch mixture, and bring the mixture to a boil. Simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. Remove from heat and stir in the vanilla. Spread the thickened custard over the surface of the cake and refrigerate overnight.
• For the chocolate topping, place the chocolate chips in a microwave-safe bowl. Heat at 30 second intervals, stirring each time, until just melted and smooth. Stir in the oil. Working quickly, spread the chocolate over the chilled custard layer. If you like, you can use the tines of a fork or a cake comb to make "waves." When the chocolate is set, cut the Donauwellen into about 20 squares to serve.