SUE'S CHOCOLATE ZUCCHINI CAKE RECIPE: HOW TO MAKE IT
Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 15 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
Nutrition Facts : Calories 369 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 59g carbohydrate (43g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
CHOCOLATE-PEANUT BUTTER SHEET CAKE RECIPE: HOW TO MAKE IT
I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. —Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.
Nutrition Facts : Calories 482 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 337mg sodium, CarbohydrateContent 70g carbohydrate (53g sugars, FiberContent 2g fiber), ProteinContent 9g protein.
More about "milk bar german chocolate cake recipes"
SUE'S CHOCOLATE ZUCCHINI CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
Calories 369 calories per serving
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
CHOCOLATE-PEANUT BUTTER SHEET CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 482 calories per serving
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.
GERMAN CHOCOLATE COOKIES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 190 per serving
- Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.
GERMAN CHOCOLATE BROWNIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Desserts
Cuisine Europe, German
Calories 247 calories per serving
- Preheat oven to 350°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour, baking powder and salt; gradually add to chocolate mixture. , Pour into a greased 9-in. square baking pan. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean (do not overbake). , For topping, combine butter and brown sugar in a large bowl. Add coconut, pecans, corn syrup and milk; mix well. Drop by teaspoonfuls onto warm brownies; spread evenly. , Broil 6 in. from heat 2-4 minutes or until top is browned and bubbly. Cool on a wire rack. Cut into bars.
SUE'S CHOCOLATE ZUCCHINI CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
Calories 369 calories per serving
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
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