SOFTASILK CHOCOLATE CAKE RECIPE RECIPES

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HOW TO MAKE THE ORIGINAL BAKER'S GERMAN SWEET CHOCOLATE ...



How to make the original Baker's German sweet chocolate ... image

Provided by CLICKAMERICANA.COM

Total Time 1 hours 12 minutes

Prep Time 25 minutes

Cook Time 47 minutes

Yield 20

Number Of Ingredients 17

1 package Baker's German Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2-1/2 cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 pound butter or margarine
1 teaspoon vanilla
1-1/3 cups Baker's Angel Flake coconut

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

YOGURT CHOCOLATE CHIP MUFFINS - SKINNYTASTE



Yogurt Chocolate Chip Muffins - Skinnytaste image

These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!

Provided by Gina

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 9

cooking spray
1 3/4 cups cake flour (see notes below for GF*)
1/2 tsp baking soda
3 tablespoons unsalted butter (room temperature)
2/3 cup sugar
3 large egg whites (or two large eggs)
1/2 tbsp vanilla extract
10 ounces 1 1/4 cups 0% Greek yogurt
9 tbsp semi-sweet chocolate chips

Steps:

  • Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
  • Mix flour and baking soda with a whisk in a medium bowl.
  • In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
  • In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
  • Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
  • With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
  • Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

Nutrition Facts : ServingSize 1 muffin, Calories 187 kcal, CarbohydrateContent 30 g, ProteinContent 6 g, FatContent 5.5 g, SaturatedFatContent 3.5 g, CholesterolContent 8 mg, SodiumContent 256 mg, FiberContent 0.5 g, SugarContent 17 g

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