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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 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.
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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.
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#GermansChocolateCake #GermanChocolateCakeRecipe #BestGermanChocolateCake #ChocolateCakeRecipe #ChocolateCake
German Chocolate Cake
This is a classic German Chocolate Cake made with two layers of moist and delicious chocolate cake and a rich coconut-pecan frosting. This spectacular dessert is shockingly easy to make and oh so good!
See full recipe here:
German Chocolate Cake Frosting Recipe & Tutorial
This is my Dad's favorite cake... wanted to share the frosting recipe (it's sooooo good and easier than you'd imagine!)
Try it on your ice cream! YUMM
3 Egg Yolks
1/2 Cup Butter
1 Teaspoon Vanilla
1 Cup Sugar
1 Cup Evaporated Milk
2 Cups Coconut
2 Cups Chopped Pecans
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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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German Sweet Chocolate Cake
GERMAN'S Sweet Chocolate Cake
-
time
prep:
25 min
total:
2 hr
servings
total:
16 servings
--
what you need
1/3 cup boiling water
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
3 eggs, separated
2 cups sifted cake flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter or margarine, softened
1-1/3 cups sugar
3/4 tsp. vanilla
3/4 cup buttermilk
Coconut-Pecan Filling and Frosting
make it
HEAT oven to 350°F.
SPRAY 3 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Add boiling water to chocolate in small bowl; 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. Blend in egg yolks, 1 at a time. Add melted chocolate and vanilla; mix well. Beat in flour mixture alternately with buttermilk, mixing well after each addition. Gently stir in egg whites until well blended.
POUR into prepared pans.
BAKE 35 min. or until toothpick inserted in centers comes out clean. Immediately run spatula around cakes. Cool in pans 15 min. Remove cakes from pans to wire racks; remove waxed paper. Cool cakes completely. Meanwhile, prepare Coconut-Pecan Filling and Frosting.
STACK cakes on plate, filling layers and spreading top of cake with frosting. (Note: Nutrition is for both cake and frosting.)
--
German Sweet Chocolate Cake
How to Make German Chocolate Cake (moist) with Frosting from scratch The BEST
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Hey guys,
I hope my viewers have been looking to make a German Chocolate Cake from scratch. I've been wanting to make a German Chocolate Cake since forever but I always talk myself out of doing it because I thought it was going to be hard... I was so wrong... can't assume anything. LOL I hope you watching me make it, encourages you to make it... it really is pretty simple to make.
Anyway, I'll add the ingredients and measurements below along with other sweet recipes like the peanut butter cookies that my hubby is munching on!
Ingredients
Preheat oven 350°
Standard 9 baking pans
4oz Bakers German's Chocolate
1/2 cup hot water
2 sticks of room temperature butter
2 cups white sugar
1 teaspoon vanilla
1 teaspoon expresso instant coffee(in the video I add 1 teaspoon but I started adding 1 TABLESPOON) and WOW ???????????????????????????????? AMAZING
4 eggs
1 cup of butter milk or substitute sour cream and water mix or see my butter cake recipe for another substitute
2 cups of flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
FROSTING
1 stick of butter
1 cup brown sugar
1 can evaporated milk
1 teaspoon vanilla
3 egg yokes
1 cup chopped pecans
1 1/2 cups unsweetened coconut flakes
Make the FROSTING WITHOUT EGG
I actually like the frosting better this way!
1 stick of butter
1 cup brown sugar
1 teaspoon vanilla
1 can unsweetened coconut milk
3 tablespoon cornstarch add water on top of the cornstarch until it equals 1 cup
stir butter and brown sugar together just like in the video
add coconut milk and cornstarch mixture in medium low heat and consistently stir until thick
1 cup pecans
1 1/2 coconut flakes
grease and flour pan
bake cake for about 30-35 minutes
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