GERMAN CHOCOLATE CAKE RECIPE - BETTYCROCKER.COM
We know you're Betty, you know you're Betty, now show it to the world with this amazing homemade German chocolate cake. There’s no cake more special, with its signature coconut-pecan filling and topping. This classic from-scratch German chocolate cake recipe is the best way to bring all the flavor to the table in just 30 minutes and gives you all the Betty bragging rights you could ever ask for. Pick a day, grab the ingredients and start making amazing in your kitchen, like we know you can.
Provided by Betty Crocker Kitchens
Total Time 2 hours 20 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 18
Steps:
- Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
- Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
- Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
- On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
- Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
- Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
- Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
- In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
- Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.
Nutrition Facts : Calories 730 , CarbohydrateContent 83 g, CholesterolContent 190 mg, FatContent 6 , FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 21 g, ServingSize 1 Serving, SodiumContent 550 mg, SugarContent 62 g, TransFatContent 1 g
HOW TO MAKE THE ORIGINAL BAKER'S GERMAN SWEET CHOCOLATE ...
Provided by CLICKAMERICANA.COM
Total Time 1 hours 12 minutes
Prep Time 25 minutes
Cook Time 47 minutes
Yield 20
Number Of Ingredients 17
Steps:
- Melt Baker's German sweet chocolate in the 1/2 cup of boiling water.
- Cool.
- Cream butter and sugar until light and fluffy.
- Add 4 egg yolks, one at a time, beating after each.
- Add vanilla and melted chocolate. Mix until blended.
- Sift together sifted cake flour, baking soda, and salt.
- Add flour mixture to the chocolate mixture alternately with 1 cup of buttermilk.
- Fold in egg whites, stiffly beaten.
- Pour batter into the three 9-inch layer pans, lined on bottoms with paper.
- Bake in 350 (F) (moderate) oven for 30 to 35 minutes.
- While the cake is cooking, start to make the frosting.
- Combine in a saucepan evaporated milk, sugar, egg yolks, butter or margarine, and vanilla.
- Cook over medium heat, stirring constantly until thickened, about 12 minutes.
- Remove from heat.
- Add 1-1/3 cups Angel Flake coconut and 1 cup chopped pecans.
- Beat until cool and of spreading consistency.
- Cool cake, then frost between cake layers and top with the coconut-pecan frosting.
Nutrition Facts : Calories 393 calories, CarbohydrateContent 50 grams carbohydrates, CholesterolContent 105 milligrams cholesterol, FatContent 20 grams fat, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 313 grams sodium, SugarContent 37 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat
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