OLD SCHOOL GERMAN CHOCOLATE CAKE
2 all-purpose flour, plus more for the pans
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces German's Sweet Chocolate, chopped into 1/2-inch pieces
1/2 cup boiling water
2 cups sugar
1 cup (2 sticks) unsalted butter (see note), plus more for the pans
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Coconut and Pecan Filling
1 (12-ounce) can evaporated milk (about 1 1/2 cups)
1 1/2 cups sugar
4 large egg yolks, slightly beaten
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/3 cups unsweetened flaked coconut (about 7 ounces
1 1/2 cups chopped toasted pecans
Instructions
To make the cake: Place a rack in the center of the oven, and heat the oven to 350 degrees. Lightly grease and flour three 9-inch cake pans, and shake out the excess flour.
In a large bowl, sift together the flour, baking soda and salt. In a small bowl, cover the chocolate with the boiling water. Stir to melt the chocolate.
In a second large bowl, cream together the sugar and butter using an electric mixer on medium spead. Continue to beat until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and buttermilk to the batter, blending on low speed, and beginning and ending with the flour mixture. Fold in the melted chocolate.
In a third large bowl, beat the egg white with clean beaters on high speed until almost-stiff peaks form, about 4 minutes. Fold the egg whites into the batter. Divide the batter between the three reserved pans.
Bake the cakes until they spring back with lightly pressed in the center, 28 to 32 minutes.
Let the cakes cool in the pans for 15 minutes. Run a knife around the edges of the pans, and gently shake to loosen the cakes. Invert the cakes once and then again onto the racks to cool completely right-side up, about 45 minutes.
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To make the filling: In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter, vanilla and salt. Place over medium heat and cook, stirring constantly, until the mixture thickens and is caramel in color, about 15 minutes. Remove from the heat and stir in the coconut and pecans. Let the mixture cool until it is thick enough to spread. (You can refrigerate the filling while the cake layers cool. Or to speed the process along, you can make the filling before you bake the cake.)
To assemble, place one cake layer on a serving plate and cover with 1 cup of filling, spreading it to the edges. Top with the second layer and repeat. Top with the third layer, and pile the remaining filling on top, leaving the sides bare. Refrigerate for 1 hour before serving.
BEST German Chocolate Cake | Preppy Kitchen
The BEST German chocolate cake: This rich and tender German chocolate cake is slathered in a coconut pecan caramel frosting that’s beyond addictive and totally delicious! The cake itself has a light chocolate taste and is SO moist, and delicate that it nearly defies the laws of physics.
You'll have to invite people over to help you eat it so you can't devour the whole thing!
German chocolate cake is named after Samuel German, the inventor of a type of dark chocolate (not the country). It’s also one of my favorites! Once you make the icing, you’ll be adding it to cupcakes and ice cream in no time! I also love how there's no worrying about cake decorating one this one since it's meant to have a totally rustic look.
I used light brown sugar for the frosting BUT and loved the caramel flavor it brought but you can use white sugar for that tradtional German chocolate frosting.
Full Recipe:
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HOMEMADE GERMAN CHOCOLATE ???? CAKE ???? #cooking #homemade #amazing #baking #diy #blessed #goodeats
Hello ???? Everyone! Oh my goodness this cake right here is BOMB ????…guys it is soooo moist and tasty ????. I know you will love ❤️ it when you try your hand at it. Thanks for being the BEST SUBSCRIBERS EVER! Now, Let The Journey Continue..
-#EricandTeresa ????????
Ingredients:
Cake:
2 cups of All Purpose Flour
1Tsp of Baking Soda
2 Sticks of Butter
2 Cups of Sugar
1Tsp of Vanilla Extract
4 Egg Yokes(Save Egg Whites to go in after mixing the batter)
4oz of Bakers German Chocolate cut up with 1/4 to 1/2 cup of Hot Coffee
1 Cup of Buttermilk
Coconut Pecan Frosting:
1 1/2 Sticks of Butter
1 1/2 Cups of Sugar
1 12oz Can of Evaporated Milk
4 Eggs Yokes
7oz of Sweetened Coconut Flakes
1 1/2 Cups of Toasted Pecans
1 Tsp of Vanilla Extract
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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.zzle over COOL WHIP mixture. Top with remaining ingredients.
--
Sweet Chocolate Cake
German Chocolate Cake Recipe | How To Make Classic German Chocolate Cake | Ep. 538 ????????
Hello my Friends, welcome to my Southern Kitchen!
Today I am making one of my favorite Chocolate Cakes and a Classic, German Chocolate Cake! Rich, decedent, moist and topped with a mouth watering Coconut Pecan Filling and iced with Chocolate Frosting! This recipe is step-by-step and it will be your go to recipe and everyone will love and enjoy this Chocolatey Cake!
Ellen’s Old Fashioned Chocolate Frosting recipe:
Ellen’s Buttermilk recipe:
Ellen’s Cake recipes playlist:
Cake Recipe
1 (4 ounce) square Baker's German sweet chocolate bar, chopped
1/2 cup freshly strong brewed coffee, regular or decaf
2 cups cake or all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup packed light brown sugar
4 extra large or jumbo eggs, room temperature and separated
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature
Chocolate frosting, for the sides and piping (optional)
Coconut Pecan Filling
1 cup (2 sticks) unsalted butter
1 (12 ounce) can evaporated milk
5 extra large or jumbo egg yolks
1 cup white sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon natural butter flavoring or pure butter extract
2 1/2 cups sweetened shredded coconut
2 cups toasted pecans, chopped
Ellen’s Magic: Make sure you double my Old Fashioned Chocolate Frosting recipe for the cake.
Preheat Oven to 350 Degrees
Grease 2 (9-inch) round cake pans with baking spray with flour and set aside. (You can also grease the pans with butter and flour)
In a small bowl, add in the chopped chocolate and hot coffee; stir until the chocolate melts and set aside to cool. In a medium bowl, add in the flour, baking soda, and salt; sift or whisk together until well combined. Set aside. In a large bowl with hand mixer or stand mixer with whip attachment, add in the egg whites and whip until it reaches stiff white peaks. Set aside. (Make sure you clean the bowl and beaters, if using a stand mixer for the cake, use the paddle attachment) In the same large bowl or stand mixer, add in the butter, white sugar and brown sugar; cream on medium speed until fluffy (scrape the bowl occasionally). Next add in the egg yolks one at a time, beating well after each egg. Add and mix in the vanilla extract and the cooled chocolate/coffee mixture. Add in the flour mixture alternating with the buttermilk into the butter mixture beginning and ending with flour, mix until well incorporated. Gently add and fold in the egg whites. Pour the cake batter evenly into the prepared pans, shake and bang them to release the air bubbles. Bake for 30 minutes or until toothpick in the center comes out clean. Remove from the oven, cool in the pan for 10 to 15 minutes then remove the cakes from the pans and cool completely on wire racks.
Coconut Pecan Filling: In a large pot over medium heat, add in the butter and let it melt. Next add in the evaporated milk, white sugar, and brown sugar; stir until well combined and heat through. Add a ladle of the milk mixture to the egg yolks and whisk to temper, then pour the egg mixture into the milk mixture; stir until well incorporated and cook until the filling thickens. Remove from the heat, add and stir in the vanilla extract, and butter flavoring (or butter extract). Add in the coconut and pecans into the filling and stir until well combined. Let it cool.
To assemble the German Chocolate Cake: Place a cake layer on top of a cake plate and top with a generous layer of the caramel pecan filling and spread evenly. Add the other cake layer on top, frost the sides with the chocolate frosting then pipe the top and bottom using a 825 star piping tip (if desired). Then frost the top cake with another generous layer of the coconut pecan filling and spread evenly. Cut into desired slices, serve and enjoy!
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German Chocolate Cake Part I
German Chocolate Cake
2 Cups of CAKE FLOUR NOT ALL PURPOSE
1/4 Tsp. salt
1 Tsp. baking soda
1/2 cup of water
1 bar of Baker’s German Sweet Chocolate
2 sticks of UNSALTED BUTTER
4 eggs SEPARATED
2 cups of sugar
1 Tsp. of vanilla flavor
1 cup of buttermilk (or 2% with 1 TBS of vinegar)
Pecan Frosting:
1 Can of evaporated milk
1-1/2 cups of sugar
1-1/2 sticks of butter
4 egg yolks ONLY
1-1/2 Tsp. of vanilla
7 oz of shredded coconut
1-1/2 cups of finely chopped pecan pieces
Decoration for top of cake: Pecans Halves
Method:
Mix flour, salt and baking soda and sit aside.
Beat and cream butter and sugar for at least 5 or 6 mins. Then add one egg at a time incorporating after each. Melt chocolate in a separate saucepan and let cool thoroughly before adding to the mixture along with the vanilla.
Add flour and buttermilk alternatively starting with flour and ending with buttermilk and mix thoroughly and sit aside. Get another bowl cleaned well and add egg whites. Mix until stiff peaks form. FOLD into the cake batter slowly. DO NOT STIR. Pour evenly in 3 9-inch pans but keep in mind your layers will be thin. Bake at 350 degrees for 30 mins. Use a toothpick to ensure done. Let cake rest in pan for at least 15 mins. before turning out on cooling rack.
I suggest you make the frosting while the cake is baking.
Add all ingredients except the coconut and pecans. Let the mixture come to a boil being careful to watch closely as this can burn/scorch easily. Cook for approximately 15 or so mins. Once done take off the fire and add the pecans and coconut.
Put this mixture in the freezer until at frosting consistency and frost cakes as done in the video.
Thank you to Ms. Chris of Chriscook4u2 and all my new subscribers. I apologize the delay in uploading this video. I had major technical difficulties.
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