GERMAN CHOCOLATE PICNIC CAKE
A crunchy oat topping complements tender pieces of chocolate cake. No frosting means it travels well.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- In medium bowl, stir topping ingredients until crumbly, using hands if necessary. Sprinkle evenly over batter in pan.
- Bake 31 to 37 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes before serving. Serve warm or cool. Store loosely covered.
Nutrition Facts : Calories 200, Carbohydrate 18 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 13 g, TransFat 0 g
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 LAYER CAKE
Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don't have to take our word for it! More than one reviewers has declared this to be the "best German chocolate cake ever" and we can't argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you'll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
- In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
- Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
- With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
- In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.
Nutrition Facts : Calories 582, Carbohydrate 60 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 427 mg
CHOCOLATE PICNIC CAKE
Make and share this Chocolate Picnic Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Set oven to second lowest position.
- Grease an 8-inch square or round pan.
- In the microwave melt chocolate squares; cool 10 minutes.
- In a bowl combine the flour with baking soda and salt; set aside.
- In a mixing bowl beat egg and sugar until well combined.
- Beat in the water and oil.
- Stir in melted chocolate and dry ingredients; mix until blended.
- Pour batter into greased pan then sprinkle chocolate chips over batter.
- Bake for 32-38 minuntes or until cake tests done.
Nutrition Facts : Calories 524.5, Fat 26.5, SaturatedFat 9.9, Cholesterol 35.2, Sodium 316.8, Carbohydrate 73.8, Fiber 3.9, Sugar 48.8, Protein 6.1
CHOCOLATE PICNIC CAKE
Rich, moist and chocolaty, this scrumptious cake is very versatile. It freezes well...and the chocolate chip topping makes it easy to pack in lunches and carry along to picnics. At home, we like it topped with vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a microwave, melt chocolate; stir until smooth. Cool. In a large bowl, beat the egg, sugar, water and oil until well blended. Combine the flour, baking soda and salt; gradually add to egg mixture until blended. Stir in melted chocolate. , Pour into a greased 8-in. square baking pan. Sprinkle with chocolate chips. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 16g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
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.
CHOCOLATE PICNIC CAKE
Cake travels well. No cooler needed. When out of oven... it is all done! Enjoy and God Bless!
Provided by Cookiebun
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 30m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large saucepan, prepare the pudding according to the instructions on the box. Remove from heat. Mix cake mix into the hot pudding and stir until blended.
- Pour batter into prepared pan, and sprinkle with the chocolate chips and walnuts. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 35.1 g, Fat 13.8 g, Fiber 2.2 g, Protein 3.8 g, SaturatedFat 3.3 g, Sodium 265.6 mg, Sugar 19.7 g
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- Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
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