DARK GERMAN CHOCOLATE CAKE RECIPE | ALLRECIPES
Dark German chocolate cake to die for.
Provided by keklang
Categories German Chocolate Cake
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a deep 14x17-inch baking sheet with parchment or waxed paper.
- Sift sugar, flour, 1 cup plus 2 tablespoons cocoa powder, baking soda, baking powder, and salt together in a large bowl. Transfer to a stand mixer fitted with a whisk attachment; whisk dry ingredients together on low.
- Whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. Add to the flour mixture and mix at low speed until well incorporated, about 5 minutes. Gradually add hot water while mixer is on low speed until just combined. Pour batter into the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Let cake cool in the pan for about 1 hour.
Nutrition Facts : Calories 473.4 calories, CarbohydrateContent 78.1 g, CholesterolContent 48.9 mg, FatContent 16.9 g, FiberContent 3.5 g, ProteinContent 7.1 g, SaturatedFatContent 3.6 g, SodiumContent 554.5 mg, SugarContent 51.8 g
GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING RECIPE ...
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
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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