German’s CHOCOLATE CAKE - Classic American Recipe
German’s (German) Chocolate Cake - Desserts with Violetta
German’s Chocolate Cake is an American classic. Rich, tender chocolate, and melt in your mouth chocolate layers and a beyond delicious coconut-pecan filling - a pure addiction! This cake is often mistakenly called German (after the country), but it is actually named after Samuel German who created a new type of dark sweet chocolate in 1852 for Baker’s Chocolate Company in Dorchester, Massachusetts. This special chocolate gives German’s Chocolate Cake a distinct light brown color unlike any other chocolate cakes. This cake is one of America’s favorite chocolate cakes.
Share this video with your friends:
WELCOME to my CHANNEL! Please SUBSCRIBE for NEW RECIPES:
FOLLOW ME:
DESSERTS INSTAGRAM:
PERSONAL INSTAGRAM:
INGREDIENTS:
Cake: *All ingredients at room temperature*
- 115g (4oz) German's sweet chocolate (or chocolate that is close to 48% cocoa)
- 180g (1 ½) cup flour
80ml (⅓) cup hot coffee (or hot water)
- ½ tbsp cocoa powder (optional)
- ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 160ml (⅔ cup) buttermilk
- 155g (~¾ cup) unsalted butter
- 200g (1 cup) sugar
- 3 egg yolks
- 3 egg whites
- 1 tsp vanilla (extract, paste, or vanilla sugar)
Coconut-Pecan Filling: *Half the ingredients if you don’t want a lot of filling (but the more the tastier and you won't regret!)*
- 300g (3 cups) pecan halves
- 200g (3 cups) coconut flakes (sweetened or unsweetened)
- 350g (1 ¾ cup) sugar
- 720ml (24 oz) evaporated milk
- 6 egg yolks
- 113g (1 cup) unsalted butter, room temperature
- 1 tsp vanilla (extract, paste, or vanilla sugar)
- ¼ tsp salt
PAN SIZE: 3 round pans (7 inches in diameter)
WHERE TO BUY BAKING STRIPS:
HOW TO USE BAKING STRIPS:
Simply soak the strips in water for 15 minutes, remove excess water, wrap around your pans and bake according to a recipe. You may need to increase baking time when using the strips.
BAKING STRIPS DIY:
You will need paper towels and foil. Measure out how much paper you need to wrap around the pan. Wet the towels, then wring them out from excess water. Measure out foil that is about 2 inches longer than the paper length and width. Place the paper towel folded to a height of about two inches on the foil. Fold the foil around the towel, then attach to the side of the pan and pinch the edges together.
Checkout my other Step by Step DESSERT Recipes:
Checkout my HOLIDAY Recipes:
Checkout my CAKE Recipes:
Music Credit: EpidemicSound.com
#GermansChocolateCake #GermanChocolateCakeRecipe #BestGermanChocolateCake #ChocolateCakeRecipe #ChocolateCake
Tornado Cake | Fast and Easy Recipe | Do Nothing Tornado Cake
Tornado Cake | Fast and Easy Recipe | Do Nothing Tornado Cake
Marie makes her version of this cake. We don't know why they call it a Do Nothing cake, but it is very delicious.
Please visit our Facebook page and follow us.
TORNADO CAKE
INGREDIENTS:
Cake:
2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple with juice
Topping:
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes
INSTRUCTIONS:
Preheat your oven to 350 degrees and grease a 9×13″ baking pan with butter
In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
Pour into your baking pan and bake for 40-45 minutes or until golden brown
Poke several holes in the cake with the handle of a wooden spoon
In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly
Pour your topping evenly over your cake
Serve and enjoy !!!
How To Make Magnolia-Inspired Strawberry Cheesecake Bars | Delish & Country Living
Get serious dessert inspiration from these Strawberry Cheesecake Bars!
DIRECTIONS
1. Preheat the oven to 350°F.
2. Make the Strawberry Cake Crust: Beat cake mix, melted butter and egg using an electric mixer until thoroughly combined. (The dough will be pebble-like—closer to a pie crust than cake batter.) Press the dough in an even layer on the bottom of a greased 9-inch by 9-inch baking pan and cook for 5-7 minutes. Set aside to cool for at least 20 minutes.
3. Make the Cheesecake-flavored Whipped Cream: Whip cream cheese and sugar until light and fluffy, about 2 minutes. Pour in the heavy cream and beat until stiff peaks form, about 2 more minutes. Spread in an even layer atop cooled strawberry cake bar crust and refrigerate at least two hours, or overnight.
4. Cover entire cake with sliced strawberries just before serving.
INGREDIENTS
STRAWBERRY CAKE CRUST
1 box strawberry cake mix
1/2 stick butter, melted
1 egg
CHEESECAKE WHIPPED CREAM
1 package cream cheese, softened (8 ounces)
1/4 c. sugar
1 pint heavy cream
1 c. sliced strawberries
SUBSCRIBE to delish:
Delish.com is home to your favorite dinner recipes, party ideas, and #KitchenLessons. You don't have to know how to cook, you just have to love to eat. Come for the food, stay for the fun.
FOLLOW for more #DELISH!
Facebook:
Twitter:
Instagram:
Pinterest:
Google+:
Martha Stewart’s Secret to the Best New York Cheesecake | Martha Bakes | #Shorts
Martha Stewart reveals the secret recipe for making her creamy New York-style Cheesecake without any cracking.
Watch the full episode here:
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This originally aired as part of Martha Bakes Season 1 Episode 1, on PBS.
#marthastewart #shorts #cheesecake #desserts #baking #food #recipes
Full Recipe:
NY Style Cheesecake -
Subscribe for more Martha now!:
---------------------------------------------------------------
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
PRE-ORDER MY BOOK!
Full Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Pecan Chocolate Pie -- Cracker Barrel CopyCat Recipe
Marie makes a Pecan Chocolate Pie -- Cracker Barrel Copy Cat
Pecan Chocolate Pie – Cracker Barrel Copy Cat Recipe:
INGREDIENTS
• 3 eggs
• 1/2 cup sugar
• 1 cup corn syrup
• 1/2 teaspoon salt
• 1 teaspoons vanilla extract
• 1/4 cups melted margarine
• 1 tablespoon corn starch
• 1 cups pecans
• 3 tablespoons semi sweet chocolate chips
• 1 unbaked pie shell
INSTRUCTIONS
• Preheat oven to 350 degrees.
• In a medium-sized bowl, beat together eggs, and then add in sugar, mix well
• Mix in corn syrup, salt, vanilla, and margarine.
• Place pecans and chocolate chips in pie shell.
• Add pecan pie filling. The pecans will rise up to the top when baking.
• Cover with aluminum foil.
• Bake in a 350 degrees oven for 30 minutes.
• Remove foil and bake another 20 – 30 minutes
• Watch closely to not let the edges of pie burn.
• .Let Cool before serving.