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How To make German's Sweet Chocolate Cake
4 oz Sweet Chocolate (Baker's
-German's brand) 1/2 c Boiling water
1 c Butter/margarine
2 c Sugar
4 Eggs, separated
1 ts Vanilla
2 1/4 c Sifted flour OR 2-1/2 sifted
-cake flour 1 ts Baking soda
1/2 ts Salt
1 c Buttermilk
FROM: Baker's Germans' Sweet Chocolate package Melt chocolate in boiling water. Cool. Cream buter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Beat egg whites until stiff; fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350~ for 30-35 minutes. Cool Frost tops only. ~=> Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter/margarine and 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1-1/3 cups flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2-1/2 cups.
How To make German's Sweet Chocolate Cake's Videos
German's Sweet Chocolate Cake
Original BAKER'S GERMAN'S Sweet Chocolate Cake
Original BAKER'S GERMAN'S Sweet Chocolate Cake
-
time
prep:
30 min
total:
2 hr
servings
total:
16 servings
--
what you need
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
Coconut-Pecan Filling and Frosting
make it
HEAT oven to 350°F.
COVER bottoms of 3 (9-inch) round pans with waxed paper; 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. Mix 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. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
--
Original BAKER'S GERMAN'S Sweet Chocolate Cake
German Sweet Chocolate Cake
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Mama's German Chocolate Cake | Southern Living
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Pure Southern perfection! Layers of moist German chocolate cake and sweet-and-nutty Coconut-Pecan Frosting will make this dessert an instant favorite.
Get the recipe for Mama's German Chocolate Cake here:
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Baker's German Chocolate Cake - Healthy Copycat!
Recipe:
This Baker’s German Chocolate Cake is a copycat recipe for the popular cake made with Baker’s aptly titled baking bar called “German’s Sweet Chocolate 48% Cacao Bar.” Check out the recipe to see how we put a delicious, healthy spin on it.
Coconut-Pecan Filling: 2:06
Chocolate-Avocado Frosting: 2:39
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How To Make Old Fashioned German Chocolate Cake | German Chocolate Cake Recipe
****The EASIET homemade German Chocolate Cake with coconut pecan frosting and chocolate buttercream frosting. This cake is irresistible!
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Coconut Cake Recipe:
How To Bake Easiest German Chocolate Cake Ingredients:
Chocolate Cake Ingredients:
2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Coconut Pecan Frosting Ingredients:
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter (1 stick)
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
Chocolate Buttercream Frosting Ingredients:
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
▢1 teaspoon vanilla extract
THIS IS HOW WE DO IT:
**Heat oven to 375°F.
**Grease two 8 or 9-inch round baking pans and use coffee filters for parchment paper. See Coconut Recipe video above where I explain exactly how to do this.
For the Cake:
**Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well.
**Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin).
**Pour batter into prepared pans.
**Bake for 25 - 35 minutes or until a toothpick inserted in center comes out clean
**Cool completely.
For the German Chocolate Frosting:
**In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
**Stir to combine and bring the mixture to a low boil over medium heat.
**Stir constantly for several minutes until the mixture begins to thicken.
**Remove from heat and stir in vanilla, nuts and coconut.
**Allow to cool completely before layering it on the cake.
For the Chocolate Buttercream Frosting:
**Melt butter.
**Stir in cocoa powder.
**Alternate adding powdered sugar and milk, beating to spread consistency.
**Stir in vanilla.
Decorating The Cake
**Place one of the cake on your plate upside down.
**Smooth a thin layer of chocolate frosting over the cake layer
**Then spoon half of the coconut frosting on top
**Place the second cake on top of the first
**Spread chocolate frosting over the entire cake.
ENJOY!
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