ORIGINAL GERMAN CHOCOLATE CAKE RECIPE RECIPES

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE RECIPE - FOOD…

Baker's Original German Sweet Chocolate Cake Recipe - Food… image

Make and share this Baker's Original German Sweet Chocolate Cake recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8-12 serving(s)

Number Of Ingredients 17

Ingredients

1 (4 ounce) package baker's German sweet chocolate
1/2 cup boiling water
1 cup butter or 1 cup margarine
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 slightly beaten egg yolks
3/4 cup butter or 3/4 cup margarine
1 1/2 teaspoons vanilla
2 cups shredded coconut
1 1/2 cups chopped pecans

Steps:

Coconut-Pecan frosting (recipe follows).
Oven at 350ºF.
Melt chocolate in water, cool.
Cream butter and sugar.
Beat in egg yolks.
Stir in vanilla and chocolate.
Mix flour, soda, and salt.
Beat in flour mixture, alternately with buttermilk.
Beat egg whites until stiff peaks form; fold into batter.
Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
Bake for 30 minutes or until cake springs bake when lightly pressed in center.
Cool 15 minutes; remove and cool on rack.
Frost cake.
COCONUT-PECAN FROSTING.
Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
Cook and stir over medium heat until thickened. Remove from heat.
Stir in shredded coconut and chopped pecans.
Cool until thick enough to spread.
Makes 4-1/4 cups.

Nutrition Facts : Calories 1278.4, FatContent 76.8, SaturatedFatContent 40.8, CholesterolContent 321.8, SodiumContent 773.8, CarbohydrateContent 140.6, FiberContent 4.6, SugarContent 107.5, ProteinContent 15.3

MAMA'S GERMAN CHOCOLATE CAKE RECIPE | MYRECIPES

Mama's German Chocolate Cake Recipe | MyRecipes image

Bake a cake that would make mama proud. German chocolate cakes are known for being rich, indulgent cakes, so enjoy a slice with a glass of milk.

Provided by MyRecipes

Total Time 3 hours 48 minutes

Yield Makes 12 servings

Number Of Ingredients 12

Ingredients

Parchment paper
2 (4-oz.) packages sweet chocolate baking bars*
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Coconut-Pecan Frosting
Garnish: chocolate-dipped toasted pecan halves

Steps:

Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.
Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
Combine flour and next 2 ingredients in a medium bowl.
Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.
Note: We tested with Baker's German's Sweet Chocolate Bar.

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