How To make Debbi's German Chocolate Cake
Cake: 2 4 oz pkg German chocolate
chopped
2 c unsifted all purpose flour
1/2 c unsweetened cocoa
1 tbsp baking powder
1 tsp salt
3/4 c unsalted butter :
room temperature
2 c sugar
1 1/2 tsp vanilla
3 eggs, separated room temperature
1 c mashed potatoes :
sieved
1/2 c buttermilk
Pecan-Coconut Frosting: 2 1/4 c sugar * see note
1 c plus 2 tbsp unsalted butter
1 12 oz can evaporated milk
1 5 oz can evaporated milk
6 egg yolks
1 tbsp plus 1 teas vanilla
3 c chopped pecans :
toasted
4 1/4 c shredded sweetened coconut lightly toasted
pecan halves and toasted coconut :
garnish
Heat oven to 350. Grease and flour three 9-inch round cake pans; tap out excess flour.
Prepare cake: Combine half the chopped chocolate and 1/2 cup water in microwave-safe bowl. Microwave at full power 50 seconds; stir until melted. Or melt in saucepan. Combine flour, cocoat powder, baking powder and salt in bowl. Beat together butter and sugar in large bowl until smooth and creamy. Beat in vanilla, egg yolks and mashed potatoes. Beat in melted chocolate, beating until well-blended.
Beat in flour mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients and beating 45 seconds after each addition. Beat egg whites in clean medium-size bowl with clean beaters until stiff, but not dry peaks form. Fold beaten egg whites and the remainin chopped chocolate into the cake batter until no streaks of white remain. Scrape the batter into prepared cake pans, dividing equally.
Bake in 350 oven for 20-25 minutes or until wooden pick inserted in centers comes out with a few moist crumbs on it. Cool cakes in pans on wire racks 10 minutes; turn cakes out onto wire racks to cool completely.
Prepare Pecan-Coconut Frosting: Combine sugar, butter, the 2 cans evaporated milk, egg yolks and vanilla in a large heavy saucepan. Cook over medium heat, stirring constantly with wooden spoon, for 12 minutes or until butter is melted, sugar is dissolved and mixture turns golden. Scrape into large bowl. Stir in 2 1/2 cups of the pecans and the coconut. Let stand, stirring occasionally, until the frosting is lukewarm and a good spreading consistency.
Place one cake layer on serving plate; spread top with 1 cup frosting. Repeat with remaining layers. Frost sides of cake with 3 cups frosting. Press the remaining chopped pecans around sides of cake. Decorate cake with pecans halves and toasted coconut.
How To make Debbi's German Chocolate Cake's Videos
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This Marble Bundt Cake Recipe comes straight from my mother's kitchen. This is our go to cake every weekend. Easy to make, moist and fluffy, guaranteed success every time! I have made this Marble Cake with stevia extract as well, so it is great for people with diabetes like my husband!
No sugar, low sugar or granulated sugar, this recipe works for all of it.
What are you waiting for? Let's make this Marble Cake together!
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Chocolate Cake by DavidsTea
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3 Best German Dessert Recipes
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⬇️⬇️ RECIPE BELOW ⬇️⬇️
Apple Cake:
► 1 stick of unsalted butter
► 1 cup of sugar
► 1 tbsp vanilla extract
► 3 large eggs
► 1 2/3 cups all purpose flour
► 1 tsp baking powder
► 1/4 cup milk or as much as needed
► 4-5 apples
► a handful of almond slices (optional)
__________________________________________
Linzer Tarts:
► 2 sticks of unsalted butter
► 1/2 cup of sugar
► 1 tsp vanilla extract
► 3 large egg yolks
► juice from 1/2 of a lemon
► 3 1/4 cups all purpose flour
► 1/2 cup hazelnuts chopped very fine
► Raspberry Jam
__________________________________________
German Braided Sweet Bread:
►4 cups of flour
►1 1/2 tbsp yeast
►1/2 cup sugar
►1/2 stick butter (soft)
►1 egg
►pinch of salt
►1 cup warm milk
Topping:
►1 egg yolk
►2 tbsp of milk
►almonds sliced
►Pearl sugar (Hagelzucker)
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How To Make Perfect Chocolate Chip Cookies from Scratch
How to make the Best and Easiest Chocolate Chip Cookies for your friends and family! No fail recipe - sure to impress!
Step by step instructions on how to make those yummy chocolate chip cookies!
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
Ingredients:
► 1 stick of unsalted butter
► 1/2 cup packed light brown sugar
► 1/4 cup granulated sugar
► 1 large egg
► 1 tsp vanilla extract
► 1 1/4 cup all purpose flour
► 1 tbsp cornstarch
► 1/2 tsp baking soda
► 1/2 tsp salt
► 1/2 to 1 cup chocolate chips
► 1/2 toasted pecans or walnuts (optional)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:25 Ingredients
0:40 Mixing the Ingredients together
4:10 Scoop them out
4:20 Bake at 350 F
4:57 Test
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Editor-in-Chief of Bake from Scratch magazine, Brian Hart Hoffman is in the kitchen today baking a decadent dessert of chocolate frangipane cake.
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It’s a full meal sure to satisfy all of your taste buds. Slow cook some short ribs in the dutch oven with sauerkraut for a one pan meal (with meat falling off the bone!). Fry up some bacon to use for a sweet and sour hot potato salad and end the night with Tim’s favorite recipe from childhood: his mom’s chocolate cake with chocolate icing, from scratch!
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