GERMAN SWEET CHOCOLATE SUBSTITUTE RECIPES

Name: BAKER'S GERMAN'S Sweet Chocolate Cake
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 2 h 25 min
Yield: 16 servings
Ingredients: 1 pkg. (4 oz.) BAKER&#39;S GERMAN&#39;S Sweet Chocolate; 1/2 cup water; 4 eggs, separated; 2 cups flour; 1 tsp. baking soda; 1/4 tsp. salt; 1 cup butter, softened; 2 cups sugar; 1 tsp. vanilla; 1 cup buttermilk; 1 recipe Coconut-Pecan Filling and Frosting

BAKER'S GERMAN'S SWEET CHOCOLATE CAKE - MY FOOD AN…

BAKER'S GERMAN'S Sweet Chocolate Cake - My Food an… image

Make original BAKER'S GERMAN'S Sweet Chocolate Cake for your next special occasion. Everyone adores BAKER'S GERMAN'S Sweet Chocolate Cake!

Provided by My Food and Family

Total Time 2 hours 25 minutes

Prep Time 45 minutes

Cook Time 1 hours 40 minutes

Yield 16 servings

Number Of Ingredients 11

Ingredients

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
1 recipe Coconut-Pecan Filling and Frosting

Steps:

Heat oven to 350°F.
Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Add egg whites; stir gently until well blended. Pour into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
Prepare Coconut-Pecan Filling and Frosting http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx ; spread between cake layers and onto top of cake.

Nutrition Facts : Calories 630, FatContent 37 g, SaturatedFatContent 20 g, TransFatContent 0 g, CholesterolContent 150 mg, SodiumContent 350 mg, CarbohydrateContent 0 g, FiberContent 3 g, SugarContent 0 g, ProteinContent 8 g

GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING RECIP…

German Chocolate Cake with Coconut-Pecan Frosting Recip… image

Serve up a winner to the chocolate lovers in your family. This towering German chocolate cake needs three layers to show off its sweet chocolate cake and creamy coconut-pecan frosting. It's a tower of delicious homemade German Chocolate Cake that will make eyes go wide when you add it to the table. This dessert reaches new heights as the must-make cake for every celebration.

Provided by Pillsbury Kitchens

Total Time 2 hours 50 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 17

Ingredients

4 oz sweet baking chocolate, cut into pieces
1/2 cup water
2 cups sugar
1 cup butter or margarine, softened
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine
3 eggs, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans or walnuts
1 teaspoon vanilla

Steps:

Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool.
In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans.
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes.
Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.

Nutrition Facts : Calories 560 , CarbohydrateContent 63 g, CholesterolContent 145 mg, FatContent 6 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 46 g, TransFatContent 1 g

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