German Chocolate Dream Cake Recipes

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CHOCOLATE DREAM CAKE

Found this in Prevention magazine and thought it would be a SLIGHTLY healthier treat for my sugar monsters. Haven't made it yet!

Provided by Yogi8

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9



Chocolate Dream Cake image

Steps:

  • Preheat oven to 350.
  • Line a 15"x10" pan with wax paper.
  • Wisk together cocoa, sugar and boiling water.
  • Cool to lukewarm.
  • Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
  • Spread batter evenly in the pan.
  • Bake 20 minutes or till top looks dry.
  • Invert onto large rack.
  • Remove pan and wax paper and let cool.
  • In a medium bowl, dissolve coffee in milk.
  • Add whip topping& pudding mixes.
  • Beat on low speed till moistened, then high speed till soft peaks form.
  • Chill 5 minutes.
  • Cut cake crosswise into thirds, cover each with topping, then stack.
  • (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.

3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 (16 ounce) package angel food cake mix
1 1/4 cups water
1 tablespoon instant coffee powder
1 1/2 cups nonfat milk
1 (1 1/3 ounce) package whipped dessert topping mix
1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix

GERMAN CHOCOLATE DREAM CAKE

I love German chocolate cake - and this version truly is a dream! It's not only luscious, it's also easy to make using a mix.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17



German Chocolate Dream Cake image

Steps:

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in vanilla. Refrigerate until completely chilled., Grease and flour three 8-in. round baking pans; set aside. In a large bowl, combine the cake mix, water, mayonnaise and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread. , To assemble, place one cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Beat chilled cream mixture until soft peaks form. Spread over sides of cake. Drizzle fudge topping over cake. Refrigerate until serving.

Nutrition Facts : Calories 761 calories, Fat 51g fat (21g saturated fat), Cholesterol 165mg cholesterol, Sodium 554mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 2g fiber), Protein 8g protein.

1 cup semisweet chocolate chips
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
CAKE:
1 package German chocolate cake mix (regular size)
1 cup water
1 cup mayonnaise
3 large eggs
FILLING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 large egg yolks
1-1/3 cups sweetened shredded coconut, toasted
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
2 tablespoons hot fudge ice cream topping, warmed

THROWDOWN'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN-CAJETA FROSTING, CHOCOLATE GANACHE AND COCONUT WHIPPED CREAM

Provided by Bobby Flay

Categories     dessert

Time 4h45m

Yield 1 (9-inch) cake

Number Of Ingredients 36



Throwdown's German Chocolate Cake with Coconut-Pecan-Cajeta Frosting, Chocolate Ganache and Coconut Whipped Cream image

Steps:

  • For the cajeta filling/frosting:
  • Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
  • Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
  • Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
  • For the ganache:
  • Bring the cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
  • For the chocolate cake:
  • Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
  • Whisk together the flour, baking powder, baking soda and salt in a large bowl.
  • Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the flour mixture until combined.
  • Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
  • For the coconut whipped cream:
  • Combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.

2 cups whole milk
1 3/4 cups unsweetened coconut milk (recommended: Mount Thai brand)
1 cup goat's milk
3/4 cup plus 1 tablespoon pure cane sugar
1/4 cup water
1/2 vanilla bean, split and seeds scraped
2 tablespoons light corn syrup
2 tablespoons very cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 teaspoons coconut rum, optional
1 1/4 cups toasted, coarsely chopped pecans
1 1/4 cups sweetened coconut
8 ounces heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
12 tablespoons unsalted butter, at room temperature, plus more for pans
1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)
1 1/2 cups muscavado light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
Cajeta filling, recipe above
Ganache, recipe above
1 1/2 cups cold heavy cream
1/4 cup coconut milk (recommended: Cocoa Lopez)
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract
1/2 cup lightly toasted sweetened coconut

GERMAN CHOCOLATE FRENCH TOAST CAKE

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 18



German Chocolate French Toast Cake image

Steps:

  • For the French toast: Preheat the oven to 300 degrees F. Spray two 9-inch cake pans with cooking spray, line with parchment paper and spray again. Press 4 slices of the bread into each cake pan to form 1 even layer.
  • In a blender, combine the cream, chocolate syrup, cocoa powder, vanilla, salt and eggs and blend until smooth. Pour half of the custard between the 2 cake pans to cover the first layer of bread. Sprinkle half of the chocolate over each. Press 4 slices of the bread into each cake pan to form a second even layer. Divide the remaining custard between the cake pans over the second layer of bread. Let sit for 10 minutes to allow the bread to soak up the custard.
  • Bake until set, 25 to 30 minutes. Let cool in the pans until slightly warm, then remove the cakes from the pans.
  • For the frosting: In a medium pot, combine the milk, sugar, vanilla, cornstarch, salt and yolks and whisk until blended. Add the butter and place over medium-low heat. Cook, stirring constantly, until thickened, 6 to 8 minutes. Remove from the heat and stir in 2 cups of the coconut and 1 cup of the pecans. Let cool until slightly warm.
  • Put one layer of the French toast cake on a serving plate. Spread half of the frosting over the cake. Sprinkle on half of the remaining chocolate. Place the second layer of cake on top and spread with the remaining frosting. Sprinkle on the remaining coconut, pecans and chocolate.

Nonstick cooking spray, for spraying the cake pans
16 slices Texas toast or other 3/4-inch-sliced white bread
2 cups light cream
1/3 cup chocolate syrup
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
8 large eggs
1 cup chopped or grated dark chocolate
One 12-ounce can evaporated milk
1 1/4 cups packed light brown sugar
2 teaspoons vanilla extract
1 teaspoon cornstarch
1/4 teaspoon kosher salt
3 large egg yolks
4 tablespoons (1/2 stick) unsalted butter
One 7-ounce package shredded coconut (about 2 2/3 cups), toasted
1 1/4 cups chopped pecans, toasted

CHOCOLATE CREAM CAKE

On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 10 servings

Number Of Ingredients 9



Chocolate Cream Cake image

Steps:

  • Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
  • Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
  • Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
  • Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
  • In a separate bowl, whip the cream into peaks.
  • Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
  • Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.

1/4 cup/60 ml Cognac or rum
1/4 cup/60 ml espresso
16 ounces/460 g bittersweet chocolate, broken into pieces
1 tablespoon pure vanilla extract
6 eggs
1/2 cup/100 g sugar, more to taste
1 cup/250 ml heavy cream, chilled
Gold leaf, optional
Whipped heavy cream, slightly sweetened, for serving

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



German Chocolate Cake image

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.

1 cup vegetable oil, plus more for greasing the pans
2 1/2 cups all-purpose flour, spooned and leveled, plus more for dusting the pans
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
4 ounces semisweet chocolate, roughly chopped
2 cups granulated sugar
3 large eggs, at room temperature
1 cup milk
1 1/2 cups pecans
1 cup milk
3 large egg yolks
3/4 cup packed light brown sugar
4 tablespoons unsalted butter
1/4 cup corn syrup
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1 1/2 cups sweetened shredded coconut
8 ounces semisweet chocolate, chopped
1 cup plus 2 tablespoons heavy cream

GERMAN CHOCOLATE CAKE ROLL

Provided by Food Network Kitchen

Categories     dessert

Time 1h26m

Yield 8 to 12 servings

Number Of Ingredients 15



German Chocolate Cake Roll image

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 13-by-18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
  • For the filling, whisk the evaporated milk, 1 cup sugar, 3 egg yolks and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 teaspoon vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
  • Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.
  • Using a mixer, beat the softened butter and the remaining 1 1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
  • Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
  • Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar or cocoa.

1 cup evaporated milk
2 1/4 cups granulated sugar
3 large egg yolks plus 3 large eggs, at room temperature
1 1/4 cups (2 1/2 sticks) unsalted butter; 1 stick cubed, 1 1/2 sticks softened
3 teaspoons vanilla extract
1 2/3 cups sweetened coconut, toasted
1 cup chopped pecans
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder, plus more for dusting
1 ounce bittersweet chocolate, finely chopped
1/3 cup strong hot coffee
1/3 cup buttermilk
Confectioners' sugar, for dusting

GERMAN CHOCOLATE CAKE

Make a classic German Chocolate Cake that's easy to make. The luscious coconut-pecan frosting of our German Chocolate Cake has caramel and chopped chocolate sandwich cookies mixed in it.

Provided by My Food and Family

Time 55m

Yield Makes 16 servings.

Number Of Ingredients 8



German Chocolate Cake image

Steps:

  • Preheat oven to 350°F. Place cake mix, 1-1/4 cups water, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Pour evenly into 2 greased and floured 9-inch round cake pans.
  • Bake 25 to 35 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely.
  • Mix frosting, coconut, pecans and caramel topping. Place 1 cake layer on serving plate; spread with half of the frosting mixture. Top with 1/2 cup of the cookies; press gently into frosting. Cover with remaining cake layer. Repeat layers of frosting mixture and chopped cookies.

Nutrition Facts : Calories 430, Fat 22 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

1 pkg. (2-layer size) German chocolate cake mix
1/2 cup oil
3 eggs
1 can (16 oz.) ready-to-spread vanilla frosting
3/4 cup BAKER'S ANGEL FLAKE Coconut
3/4 cup pecans, chopped
1/3 cup thick caramel ice cream topping
12 vanilla creme-filled chocolate sandwich cookies, finely chopped

RASPBERRY CAKE ( GERMAN )

A typical cake served at German coffee tables. You can use any 11 in round form, though it is usually baked in a special 28 cm (11 in) low form, that, when turned upside down, will have a low rim to keep fruit from falling off the cake.

Provided by Inge 1505

Categories     Dessert

Time 2h

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 14



Raspberry Cake ( German ) image

Steps:

  • NOTE: The jelly topping is optional, and many people don't like it because it is rather flavorless. It helps to fix the berries in place and keep them fresh longer. You can leave it completely or use a store-bought raspberry jelly, heated until liquid and pour this over fruit.
  • Grease round 11 in (28 cm) form and dust with flour or fine dry breadcrumbs.
  • Preheat oven to 350°F (180 C).
  • Separate eggs. Beat egg whites with salt until stiff but not dry. Set aside.
  • In a large bowl beat egg yolks with water until foamy and light in color. Gradually add sugar and vanilla. Beat until sugar is dissolved and batter is increased in volume.
  • Mix flour and cornstarch, sift over egg yolks. Give egg whites on flour.
  • With a rubber spatula carefully fold egg whites and flour into egg yolks just until blended.
  • Pour batter in form and bake in the lower third of the oven for 18-22 minutes until golden yellow. Let rest in the turned-off oven for another 15 minutes.
  • Remove cake from form and let cool completely. You can prepare ahead until this step and keep well wrapped cake for a day or freeze.
  • For jelly (optional, see note on top), soak gelatin in 2 Tbs cold water for 10 minutes. Heat over low heat until liquid. Add 2 Tbs sugar and rest of water and heat, stirring, until sugar is dissolved. Remove from heat and cool until it is just pourable (20-30 minutes).
  • For topping, whip the cream with 1 Tbs sugar until stiff*(for stabilizing cream, see note at the bottom). Put 1/4 of cream aside for decoration and spread rest evenly on cake.
  • Arrange raspberries on top of cream. Pour jelly over fruit. Let jelly set for 30 minutes. Garnish cake with leftover whipped cream.
  • Serve immediately, cut into 12 wedges.
  • NOTE: If you can't serve it right away stabilize cream before assembling the cake:.
  • Soak 1 teaspoon gelatin 10 minutes in 2 Tbs cold water. Heat until just dissolved. Let cool until barely warm. Stir in about 1/4 cup whipped cream. Fold this quickly but carefully into the rest of the cream (volume will deflate somewhat).

Nutrition Facts : Calories 453.6, Fat 19.9, SaturatedFat 11.1, Cholesterol 166.9, Sodium 96.3, Carbohydrate 63.7, Fiber 8.1, Sugar 32.7, Protein 7.6

2 eggs
2 tablespoons warm water
6 tablespoons sugar (75 grams)
1 tablespoon vanilla sugar (sub with 1 t vanilla extract plus 1 tbs sugar)
1 pinch salt
7 tablespoons all-purpose flour (50 grams)
6 tablespoons cornstarch (50 grams)
1 1/2 pints raspberries (400 grams)
3/4 cup whipping cream (0.2 liters)
2 teaspoons sugar
1/2 tablespoon gelatin
1 cup water (0.24 liters)
2 tablespoons sugar
1 teaspoon red food coloring

GERMAN CAROB "CHOCOLATE" CAKE

My son is allergic to chocolate and so I have perfected a carob cake that tastes just like a German Chocolate Cake. and I must say this is the best tasting GCC that I have EVER tasted! Every time I bake this it is gone within a day and the kids are asking for more. For faster decoration and preparation time, you can leave out the ganache and just use the filling for the "icing". I tend to do this a lot to save time. Just remember to have a thin layer running down the sides or the icing with collapse/fall to the bottom from all the nut weight.

Provided by Mom2Eight

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 21



German Carob

Steps:

  • For cake: Put oven on to 350°. Grease and flour two 8-inch cake pans.
  • In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
  • In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
  • As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
  • Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
  • Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Ganache and filling that follows:.
  • FILLING: In a medium size saucepan, combine sugar, cream, egg yolks, butter and vanilla.
  • Cook over medium heat for about 12 minutes until thickened, stirring continuously.
  • Add coconut and chopped pecans and mix well to incorporate.
  • Remove saucepan from heat and beat with a whisk until frosting is of spreading consistency.
  • Place the first layer of cake on a large plate.
  • Spread filling over and then place the second layer of cake on top.
  • Again, spread over with filling and continue with the third layer.
  • Complete spreading the filling over the entire layered caked until all filling is used.
  • GANACHE: In a medium size saucepan, combine butter and cream and bring to a simmer on medium heat about 4 minutes, stirring continuously.
  • Chop chocolate and place in a separate bowl.
  • Pour hot butter/cream sauce over chocolate and whisk until chocolate is melted and mixture is smooth.
  • Spread ganache over cake and down the sides using a spatula or an icing spreader until all ganache is used.
  • Sprinkle top and sides with chopped pecans.
  • Place cake in refrigerator until ganache is set.

Nutrition Facts : Calories 1305.1, Fat 99.7, SaturatedFat 45.4, Cholesterol 320.3, Sodium 565, Carbohydrate 100.9, Fiber 4.7, Sugar 77.2, Protein 10.8

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup carob powder (I use Chatfield brand)
1/2 cup canola oil
1 cup milk
2 large eggs
1 cup boiling water, with
2 teaspoons instant coffee
2 cups granulated sugar
2 cups whipping cream
6 large egg yolks
1 cup butter
1 teaspoon vanilla extract
2 2/3 cups sweetened flaked coconut or 2 2/3 cups sweetened flaked coconut
2 2/3 cups chopped pecans (medium coarse)
5 1/2 ounces butter
2 cups whipping cream
1 lb carob chocolate bar (or Sunspire carob chips)
1 cup chopped pecans, for sprinkle

GERMAN CHOCOLATE CAKE FROSTING

Make and share this German Chocolate Cake Frosting recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 25m

Yield 2 1/2 cups (one cake's worth)

Number Of Ingredients 7



German Chocolate Cake Frosting image

Steps:

  • In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
  • Add the coconut and pecans, beat until thick enough to spread.

1 cup evaporated milk
1 cup sugar
1 egg yolk (I don't use it but the recipe calls for it)
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups flaked coconut
1 cup chopped pecans

GERMAN CHOCOLATE CAKE

This is the traditional light chocolate cake with the coconut and pecan icing that we remember from our childhood. Note: if you are making the 3 tiered version, I highly recommend you make more of the icing. (It also doesn't hurt to do that if you are making the 2 layered version. Ha ha!) Please use the ingredient amounts in parentheses to increase the yield by about 50%. In response to the one-star review: Yes, it *was* originally called German's Chocolate Cake but most of the mixes, recipes and ads for selling a cake like this, that I see, call it "German Chocolate Cake". That is also what everybody I know calls it and what I would search for if I was looking for the recipe. Therefore, that's what I'm calling mine.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 18



German Chocolate Cake image

Steps:

  • Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Line bottom of pans with wax paper.
  • Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, 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.
  • Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
  • Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.

Nutrition Facts : Calories 678.9, Fat 36.6, SaturatedFat 19.6, Cholesterol 164.8, Sodium 595.9, Carbohydrate 82, Fiber 2.3, Sugar 55, Protein 8.4

1/2 cup boiling water
4 ounces sweet cooking German chocolate
2 cups sugar
1 cup butter, softened
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
1 cup sugar (1 1/2 cups)
1/2 cup butter (3/4 cups)
1 cup evaporated milk (12 oz. can)
1 teaspoon vanilla (1 1/2 tsp)
3 egg yolks (4 egg yolks)
1 1/3 cups flaked coconut (2 cups)
1 cup chopped pecans (1 1/2 cups)

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GOURMET CHOCOLATE LAYER DREAM CAKE RECIPE FROM GRANDMOTHER'S …
Gourmet Chocolate Layer Dream Cake Recipe from Grandmother's Kitchen. See original recipe at: grandmotherskitchen.org. kept by Tracey recipe by grandmotherskitchen.org. Categories: Cake; Chocolate; print. See original …
From keeprecipes.com
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PIN ON CAKE RECIPES - PINTEREST
Find this Pin and more on Cake Recipes by Tried and Tasty. Homemade German Chocolate Cake. Chocolate Recipes. Cake Chocolate. Coconut Cakes. German Chocolate Cheesecake. Chocolate Covered. German Chocolate Cheesecake. Coconut Dessert.
From pinterest.com


GERMAN CHOCOLATE CAKE - FOOD NETWORK
For the cake: Preheat the oven to 175°C. 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. 2. 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 ...
From foodnetwork.co.uk


GERMAN CHOCOLATE CAKE | CANADIAN LIVING
Mix in vanilla and chocolate mixture. In separate bowl, whisk together flour, baking powder, baking soda and salt. With wooden spoon, stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into prepared pans; smooth tops. Bake in centre of 350°F (180°C) oven until cake tester ...
From canadianliving.com


GERMAN CHOCOLATE DREAM CAKE RECIPE: HOW TO MAKE IT
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From stage.tasteofhome.com


CHOCOLATE ANGEL FOOD DREAM CAKE - JESSIE SHEEHAN BAKES
No Comments on Chocolate Angel Food Dream Cake; Check out my recipe for Chocolate Angel Food Dream Cake over on the Kitchn! Subscribe to My Newsletter. Subscribe to my bi-monthly (extraordinarily newsy) newsletter, chock full of recipes and fascinating personal tidbits. Invalid email address. I promise not to spam you. You can unsubscribe at any time. …
From jessiesheehanbakes.com


[HOMEMADE] GERMAN CHOCOLATE CAKE : FOOD
32 votes, 16 comments. 21.3m members in the food community. Images of Food
From reddit.com


GERMAN CHOCOLATE CAKE RECIPE - BILL BRACKEN, MICHELLE ... - FOOD …
Instructions Checklist. Step 1. Preheat the oven to 350°. Butter an 8-by-2-inch round cake pan and line the bottom with parchment paper. In a bowl, sift together the sugar, flour, cocoa, baking ...
From foodandwine.com


GERMAN CHOCOLATE DREAM CAKE RECIPE: HOW TO MAKE IT
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From preprod.tasteofhome.com


THE ULTIMATE GERMAN CHOCOLATE CAKE - MRFOOD.COM
In a medium saucepan over medium heat, combine sweetened condensed milk, butter, and vanilla. Cook about 5 minutes, or until thickened, stirring occasionally. Stir in pecans and coconut. Place one cake layer flat side down on a serving platter. Spread half the coconut mixture on top.
From mrfood.com


GERMAN CHOCOLATE CAKE RECIPE FROM SCRATCH FOOD NETWORK : …
Preheat oven to 350 degrees f (175 degrees c). Is it possible to turn down a slice chocolate cake? This deliciously gooey german chocolate cake is made with a cake mix, pecans, coconut, and cream cheese. German Chocolate Cake Recipe From Scratch Food Network - Cream Cheese Pound Cake III | Recipe | Cream cheese pound / You think you're …
From theeatingfood.jenpros.com


EASY HOMEMADE GERMAN CHOCOLATE CAKE RECIPE - MASTERCLASS
Easy Homemade German Chocolate Cake Recipe. Written by the MasterClass staff. Last updated: Nov 16, 2021 • 3 min read. German chocolate cake combines deep notes of chocolate with toasted pecans and shredded coconut suspended in a butterscotch custard filling.
From masterclass.com


GERMAN CHOCOLATE CREAM CAKE - FAVORITE FAMILY RECIPES
Preheat oven to 350 and grease a 9x13 pan. Sprinkle coconut flakes and pecans over bottom of pan. Pour prepared cake mix over the coconut and pecans. Mix cream cheese and butter together until smooth. Add powdered sugar, vanilla, and chocolate chips. Drop the cream cheese mixture in large spoonfuls onto the top of the cake mixture.
From favfamilyrecipes.com


WHAT MAKES GERMAN CHOCOLATE CAKE DIFFERENT - MONTALVOSPIRIT
Use one ounce of bittersweet or semi-sweet chocolate plus 1/2 tablespoon granulated white sugar for each ounce of German chocolate called for in the recipe. Mix in with the other ingredients and stir well. Baking chips for the chocolate in this substitution work well.
From montalvospirit.com


SHORTCUT GERMAN CHOCOLATE CAKE | MRFOOD.COM
Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking pan with cooking spray then lightly flour. Place cake batter in a large bowl and add 1/2 cup pecans and 1/2 cup coconut; mix well then pour into prepared baking pan. Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. In a small saucepan, combine sweetened ...
From mrfood.com


GERMAN CHOCOLATE CAKE NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for German Chocolate Cake ( Royal King). Want to use it in a meal plan? Head to the diet generator and enter the number of …
From eatthismuch.com


RECIPE FOR DANISH DREAM CAKE (DRøMMEKAGE) - NORDIC FOOD
Bake the cake at 200 C (400 F) for about 20-25 minutes. When the cake is in the oven, prepare the coconut topping. Coconut topping; melt the butter in a saucepan. Add the milk and the brown sugar and let it simmer for about a minute. Add the coconut flakes and mix it well.
From nordicfoodliving.com


GERMAN CHOCOLATE CAKE - TRIED AND TRUE RECIPES? - FOOD52
A really simple, but delicious chocolate cake made with buttermilk and cocoa. I used to have a good recipe for one, but... 13 Comments; 8209 Views; Is it possible to modify a beloved chocolate cake recipe? 3 Comments; 3214 Views; One Egg Chocolate Cake 1 Comment; 4910 Views; What type of chocolate do I use for Chocolate Lava Cake? 3 …
From food52.com


BEST GERMAN CHOCOLATE CAKE RECIPES | FOOD NETWORK CANADA
Step 4. Beat in eggs and vanilla. Step 5. Put the water, chocolate, and espresso powder in a small saucepan and stir on low heat until melted. Allow to cool slightly and then beat into butter mixture. Step 6. Sift together flour, baking soda, and salt and stir into batter alternately with sour cream. Step 7.
From foodnetwork.ca


BEST CHOCOLATE DREAM CAKE RECIPE NO BAKE - FOOD NEWS
Set aside. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.
From foodnewsnews.com


GERMAN CHOCOLATE CAKE {WITH DEVIL'S FOOD AND CHOCOLATE GANACHE}
Make the Milk Chocolate Ganache: Put the chocolate chips into a small bowl. Heat the cream in a saucepan or in the microwave until small bubbles start to appear around the edges. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until the chocolate and cream are completely blended.
From ofbatteranddough.com


BEST 7 BAKERIES THAT DELIVER GERMAN CHOCOLATE CAKE …
German Chocolate Cake. ★★★★☆. $49. BEST SELLER (100+ Ratings) Info & Buy. Awesome cake, free gift box and greeting card, fast shipping. Bake Me A Wish! offers a rich German chocolate cake for delivery. It’s unique mixture is captured perfectly with the rich chocolate cake, coconut, caramel and pecans.
From treatbuyer.com


CHOCOLATE ANGEL FOOD DREAM CAKE | KITCHN
Spread about 1/4 of the whipped cream onto the cut side of the bottom half. Place the top layer on the whipped cream cut-side down. Decoratively spread the remaining whipped cream over the sides and top of the cake. Dust with cocoa powder and refrigerate for 30 minutes. Using a serrated knife, slice the cake.
From thekitchn.com


GERMAN CHOCOLATE CAKE | TRADITIONAL CHOCOLATE CAKE FROM UNITED …
German Chocolate Cake Authentic recipe. PREP 45min. COOK 30min. READY IN 1h 15min. Featured on the website of Kraft, a food company which now owns the Baker’s Chocolate brand, this recipe suggests filling and frosting the cake with the …
From tasteatlas.com


GERMAN CHOCOLATE DREAM CAKE
Directions Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in vanilla.
From crecipe.com


5 REASONS WHY YOU DREAM ABOUT CHOCOLATE CAKE [SCRUMPTIOUS]
It’s a bizarre or common appearance in a dream that could have consequent meanings. It may be irrelevant, but looking deeply at its symbolisms may give you answers. When people dream about chocolate cake, it may symbolize 1) spiritual healing, 2) enlightenment, 3) sacrifice for others, 4) peace of mind and tranquility, and 5) success in love ...
From daphneden.com


GERMAN CHOCOLATE CAKE RECIPE - ALI LARTER | FOOD & WINE
Toast the pecans on a rimmed baking sheet until golden, 8 to 10 minutes. Let cool slightly, then coarsely chop. In a large saucepan, combine the butter, …
From foodandwine.com


VEGAN GERMAN CHOCOLATE CAKE - SIMPLY FOOD CRAZY
How to Make the Cake: add HOT water and whisk until combined. Preheat the oven to 350 degrees F. Spray two 8″ round cake pan with non-stick spray, then line with parchment paper, and spray again. Set aside. Combine the flour, cocoa powder, baking soda, salt, and sugar. Whisk until combined.
From simplyfoodcrazy.com


GERMAN CHOCOLATE CAKE – RECIPE FROM YUMMIEST FOOD COOKBOOK
Add wet ingredients to the dry ingredients and mix to combine. Stir in boiling water and mix. Pour batter into prepared pans. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely.
From yummiestfood.com


GERMAN CHOCOLATE CAKE FUDGE - FOOD NEWS
Instructions; For Cake: Preheat oven to 325-350º according to box instructions and type of pans being used. Grease and flour pans, set aside. In large mixer bowl, whisk dry ingredients to mix. On cooled cake, pour about 1/3 of the fudge frosting on to the top layer.
From foodnewsnews.com


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