CHOCOLATE BANANA CAKE
Make and share this Chocolate Banana Cake recipe from Food.com.
Provided by Debbb
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cream margarine with sugar and eggs.
- Mix in banana and vanilla.
- Mix flour with remaining dry ingredients.
- Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
- Begin and end with flour.
- Spread in 2 greased 8" cake pans.
- Bake in oven about 40 minutes.
- When cool, frost generously with chocolate butter frosting.
Nutrition Facts : Calories 346.5, Fat 13.4, SaturatedFat 3, Cholesterol 32.5, Sodium 447.9, Carbohydrate 52.7, Fiber 2, Sugar 31.9, Protein 5
GERMAN CHOCOLATE BANANA CAKE
I have no clue where I got this recipe, but nobody in my family or church can get enough. The first time I made it, it was for my birthday dinner. I invited Mom, Pop, and Chris over and they loved it. My pop isn't crazy about cakes like this, but he ate two pieces. I took it to an eatin' meetin' and didn't get to bring home a crumb. You have to keep it in the refrigerator, so make room for it. It's also a very pretty cake.
Provided by Redneck Epicurean
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Grease and flour 13x9" pan or two 9" cake pans.
- In large bowl, combine cake mix, bananas, water, oil and eggs.
- Beat at low speed until moistened; beat 2 minutes at highest speed.
- Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick comes out clean.
- Cool completely.
- In small bowl, combine frosting and mashed bananas.
- If making layers, use a small amount to fill and ice the cake with the rest.
- Either shave the chocolate bar into curls or melt and drizzle over the top of the cake.
- Store covered in refrigerator.
GERMAN CHOCOLATE CAKE
This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
- Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
- Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
- For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
- For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
- To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
- Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.
GERMAN CHOCOLATE CAKE I
German Chocolate Cake with brown sugar and coconut topping.
Provided by Sally
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
- Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
- To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.6 g, Cholesterol 58.7 mg, Fat 16.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 9.7 g, Sodium 278.1 mg, Sugar 32.8 g
CHOCOLATE BANANA CAKE
Chocolate and bananas, nothing quite tastes as yummy.
Provided by Robin
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
- Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.
Nutrition Facts : Calories 276 calories, Carbohydrate 34.6 g, Cholesterol 55 mg, Fat 13.4 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 3.5 g, Sodium 334.5 mg, Sugar 21.1 g
GERMAN CHOCOLATE SURPRISE CAKE
Make and share this German Chocolate Surprise Cake recipe from Food.com.
Provided by Scarlett516
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F In an ungreased 9-inch cake pan, mix the topping ingredients. Spread evenly in the pan.
- In small, microwavable bowl, microwave chocolate and 1/4 cup water on High 1-1.5 minutes or until chocolate is melted. Stir to blend.
- In a medium bowl, beat the sugar and 1/2 cup butter with electric mixer on medium until light and fluffy.
- Beat in vanilla and eggs until well blended.
- On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well.
- Stir in chocolate mixture until blended. Pour batter over the topping in the pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run a knife around the edge of the cake to loosen. Place serving plate upside down over cake in pan. Turn the plate and pan over. Remove pan. Serve warm or cool.
BETTER-THAN-MOM'S GERMAN CHOCOLATE CAKE
This cake is amazing. As my father-in-law says, "This is better than my Mom's cake". Plan ahead because this cake takes time and effort to make. But it's oh so worth it!
Provided by Yoly
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 3h
Yield 16
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans, line with parchment paper, and grease the parchment paper.
- Place semisweet chocolate, unsweetened chocolate, and water in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Beat 1 1/4 cups sugar and butter until light and fluffy, about 5 minutes. Beat in the melted chocolate. Add egg yolks, one at a time, mixing well after each addition.
- Combine flour, baking powder, baking soda, and salt in a bowl. Add 1/2 of the flour mixture to the creamed butter mixture and beat until well combined. Add buttermilk, vanilla extract, and the remaining flour mixture.
- Beat egg whites in a separate bowl until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form. Fold about 1/3 of the egg whites into the cake batter, then fold in the remaining egg whites, but do not overmix. Divide batter between the 2 prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool for 10 minutes in the pans before inverting onto wire racks to cool completely.
- Prepare the filling while the cakes are cooling. Combine cream, sugar, and egg yolks in a medium saucepan and mix until well combined. Cook over medium heat, stirring constantly, until custard begins to thicken and an instant-read thermometer inserted into the center reads 170 degrees F (76 degrees C).
- Combine coconut, pecans, butter, and salt in a bowl. Pour hot custard over the pecan-coconut mixture and stir until butter is melted. Cool completely to room temperature.
- Make the syrup by heating water and sugar in a small saucepan over medium heat until sugar has dissolved. Remove from heat and stir in dark rum.
- Combine chopped chocolate, butter, and corn syrup in a bowl for the frosting. Heat cream in a saucepan until it just begins to boil. Remove from heat and pour into the bowl. Let stand for 1 minute, then stir until smooth and chocolate is melted. Cool to room temperature.
- Cut cake layers in half horizontally using a serrated bread knife. Set the first cake layer on a cake plate. Brush well with syrup. Spread 3/4 cup filling on top, making sure to reach all the way to the edges. Repeat with remaining cake layers, syrup, and filling, including the top.
- Frost the sides of the cake with chocolate frosting. Spoon remaining chocolate frosting into a piping bag and pipe a decorative border around the top and bottom of the cake.
Nutrition Facts : Calories 1025.5 calories, Carbohydrate 93.7 g, Cholesterol 259.8 mg, Fat 72 g, Fiber 5.3 g, Protein 9.6 g, SaturatedFat 39.6 g, Sodium 421.6 mg, Sugar 72.6 g
GERMAN CHOCOLATE CAKE
German chocolate cake is an American classic, named after a chocolatier called Samuel German (as opposed to the European nation). Milder than devil's food cake, this chocolate cake has layers that are subtle and sweet, chocolatey but not excessively so. They create a lovely, velvet-textured vehicle for the heaps of gooey, toasted coconut and pecan custard. For more chocolate appeal, rich ganache can be slathered on the sides. This not only adds another blissful layer of chocolate, but also neatens up the look and makes for a party-worthy presentation.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Bake the cake: Heat oven to 350 degrees. Butter three 8-inch round cake pans. Line the pans with parchment and butter the parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl. Turn the mixer down to medium and add the eggs, one at a time, beating well after each addition, again scraping down the bowl as necessary. Beat in vanilla and melted chocolate until smooth. In a small bowl, combine coffee and yogurt.
- With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine. Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined. Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely.
- Meanwhile, prepare the filling: On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes. Watch carefully - coconut and nuts can quickly turn from golden to burned. Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.
- In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes. Be careful not to let the mixture curdle. Lower the heat as necessary.
- Remove from heat and add the butter, stirring until it has melted. Add vanilla and stir to combine. Add the milk mixture to the coconut and pecans, stirring to combine. This mixture will thicken slightly as it cools.
- To assemble the cake, set one layer on a serving plate. Top with 1/3 of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.
- If desired, finish with ganache: Heat heavy cream over medium heat until very hot. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate. Let stand 5 minutes. Add salt and whisk until smooth. Let this mixture stand at room temperature, stirring occasionally, until it is thick enough to spread around the sides of the cake.
GERMAN CHOCOLATE CHEESECAKE
Posted in reply to a message board request. If you like German Chocolate Cake and cheesecake, you might want to give this recipe a try. *Note: the prep/cook times do not include the overnight refrigeration required before the topping can be added.
Provided by Dee514
Categories Cheesecake
Time 2h45m
Yield 1 Cake, 12-18 serving(s)
Number Of Ingredients 23
Steps:
- Crust: In a medium bowl, stir together flour, sugar and cocoa.
- Add egg, butter and vanilla.
- Beat with mixer till well combined.
- With well buttered fingers, press dough into the bottom of greased 9-inch springform pan.
- Bake crust at 350° for 12 to 15 minutes or until lightly brown.
- Set crust aside to cool (in pan) while mixing filling.
- Filling: In large bowl, combine cream cheese, sugar& sour cream.
- Beat with mixer till smooth.
- Add eggs and yolk one at a time.
- Beat well after each addition.
- Beat in vanilla.
- Stir in chocolate.
- Pour filling over crust.
- Bake at 350° for 15 minutes, lower temp to 200° and bake for 1 hour 10 minutes, or until center is no longer shiny or wet looking.
- Remove cake from oven, and run a knife around the inside edge of pan.
- Chill cake uncovered overnight!
- Coconut Pecan Topping: Melt butter in small saucepan.
- Stir in sugar, evap milk and egg yolk.
- Cook and stir over low heat about 10 minutes or till thickened.
- Stir in 2/3 cup coconut, chopped pecans and vanilla.
- Spread topping over cake.
- Garnish: (optional) Garnish with 1/3 cup coconut, pecan halves and chocolate curls.
- Keep cake in refrigerator till time to serve.
Nutrition Facts : Calories 590.3, Fat 43.7, SaturatedFat 25.1, Cholesterol 193.5, Sodium 279.8, Carbohydrate 43.9, Fiber 1.9, Sugar 33.1, Protein 9.8
CHOCOLATE & BANANA CAKE
Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 1h35m
Yield Makes 1 large loaf cake
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
- Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
- Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.
Nutrition Facts : Calories 502 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.51 milligram of sodium
GRANDMA'S GERMAN CHOCOLATE CAKE
This is my grandma's recipe for German Chocolate Cake. This was all of us kid's favorite for birthdays. I made this for my husband on our first date on his birthday, and it's a tradition in our family now. We always use black walnuts, but you can use English walnuts. The hot water sounds weird, but that's the way my family has made it for years.
Provided by Teresa M
Categories Dessert
Time 1h5m
Yield 8-20 serving(s)
Number Of Ingredients 17
Steps:
- I make this in either a greased and floured 9 x 12 inch pan or 2 9-inch round pans. For the 9 inch pans I also add wax paper cut to the pan size in the bottom of the pan.
- I start checking for doneness after 40 minutes for a 9 x 12 pan, and 25 minutes for the 2 9-inch pans. When a toothpick inserted into the middle of the cake comes out clean it's done.
- Cream margarine and sugar.
- Add eggs, one at a time, and beat well.
- Add buttermilk and dry ingredients.
- Add boiling water and beat until mixed.
- Bake in a preheated 350 degree oven for 45-55 minutes or until done.
- For Icing- Combine milk, sugar, egg yolks, margarine and vanilla.
- Cook and stir over medium heat until thickened, about 15 minutes.
- Add coconut and nuts.
- Beat until thick enough to spread.
GERMAN CHOCOLATE CHEESECAKE
"My daughter requests this as her birthday cake, and I take it to potlucks, church dinners or any time the dessert is my responsibility," says Kathy Johnson of Lake City, South Dakota.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. , Pour half of the cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour. , For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. , Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.
Nutrition Facts : Calories 615 calories, Fat 37g fat (16g saturated fat), Cholesterol 165mg cholesterol, Sodium 461mg sodium, Carbohydrate 66g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.
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