Where Can I Get A German Chocolate Cake

In a small bowl, microwave the chocolate and 1/2 cup water at 50 percent power in 15-second increments, stirring in between, until the chocolate is just melted. In a medium bowl, whisk the flour, cocoa powder, baking soda and 1 tsp. In a large bowl using an electric mixer, beat the butter on medium speed until pale yellow, 1 to 2 minutes. Add the sugar and beat until light and fluffy, 1 to 3 minutes. Add the egg yolks one at a time, beating well after each addition. Beat in the melted chocolate and vanilla.

Add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, starting and ending with the flour mixture. As the cakes cool, prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut.

Allow to cool completely before layering in cake. It will thicken even more as it cools. 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. Alternative namesGerman's chocolate cakeTypeLayer cakeCourseDessertPlace of originUnited StatesRegion or stateTexasCreated byMrs. Sweet baking chocolate is traditionally used for the cake's flavor, but few recipes call for it today.

The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in. Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Stir in melted chocolate until combined. Divide batter between prepared pans, smoothing tops with an offset spatula.

In bowl of electric stand mixer with paddle attachment, mix butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add melted chocolate and vanilla and mix well.

Add flour mixture and buttermilk alternately, beating after each addition until smooth. For the chocolate icing, beat the butter in the bowl of a stand mixer fitted with a paddle attachment. Gradually add icing sugar, scraping down sides of bowl as needed. When sugar and butter are thoroughly combined, spoon in cocoa powder. Add evaporated milk and vanilla.

Sprinkle in salt and continue mixing until mixture is creamy, light, and uniform in colour. Add icing to a piping bag fitted with a medium tip. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Gradually add dry ingredients to wet, while also gradually adding the sour cream.

When ingredients are just combined, pour into prepared cake pans. Bake for minutes or until a toothpick inserted in the centre comes out clean. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl.

Turn the mixer down to medium and add the eggs, one at a time, beating well after each addition, again scraping down the bowl as necessary. Beat in vanilla and melted chocolate until smooth. In a small bowl, combine coffee and yogurt.

This classic cake is a towering, triple decker of deliciousness that no one will be able to resist. German chocolate cake might look difficult, but with this easy recipe you will never buy a pre-made version again. If you don't have buttermilk on hand, you can substitute one tablespoon of vinegar or lemon juice plus milk to make one cup. Be sure to let both the cakes and the frosting cool separately before assembling to create those unforgettable layers. Do you love cake as much as we do? Don't miss our full collection of our best quick and easy cakes and cupcakes.

In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine. Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined.

Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely. In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.

Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable. In a medium bowl, combine flour, cocoa, baking soda and salt. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Add 1 bar melted chocolate, beating until combined. In a large saucepan, whisk the egg yolks, evaporated milk and vanilla until blended. Cook over medium heat, stirring constantly until the mixture turns golden brown and thickens, about 12 minutes.

Remove from the heat and mix in the coconut and 1 1/2 cups pecans. Transfer to a medium bowl and let cool to room temperature, stirring occasionally, about 30 minutes. In the bowl of stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, about 2 minutes. Add cocoa, and beat at low speed until combined. Beat in sour cream until smooth. With mixer on low speed, gradually add confectioners' sugar, beating until smooth and creamy.

Eventually, the possessive title was dropped and the cake became known as "German Chocolate Cake". Since then, it has become a dessert staple in American kitchens, known for its rich chocolate cake layers and decadent caramel, coconut and pecan frosting. In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes.

To make your German Chocolate Cake, you'll begin by preparing your pans, separating the egg yolks from the whites, and melting your German chocolate. Next you'll combine the flour, baking soda and salt in a bowl. In a separate bowl, butter and sugar are beaten until light and fluffy.

Beat the sugar and butter until it's very light and creamy; the air you beat into it is part of the leavening of the cake. Rich, dark chocolate cake layers, filled with toasted coconut filling and pecan wafer crunch, topped with a classic chocolate buttercream. Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer.

Add in cocoa powder and vanilla extract. Add in 1 tablespoon milk or cream to thin out. Beat in powdered sugar, 1 cup at a time, beating in between until combined. Add up to two more tablespoons milk or cream as needed to achieve a spreadable consistency.

Transfer to piping bag for frosting. This all-time classic dessert combines rich chocolate cake with a distinctive coconut-pecan as the perfect complement. In fact, for many people, it's the German Chocolate Cake frosting that really makes this a dessert worth the indulgence. This German chocolate cake recipe is one of Betty Crocker's most popular desserts, and for good reason.

The step-by-step instructions clearly walk you through the process you need to create a homemade masterpiece. For a baking challenge that's impressive yet truly achievable, there's no better recipe to start with than German Chocolate Cake. I first made this as a birthday cake. I used gluten free flour mix and almond milk , halved the sugar, and made my own recipe for dairy free frosting.

No one could believe it was gluten free, and I got lots of compliments about how delicious it was. The first time I made it I put the baking soda in the with the dry ingredients by accident - it didn't seem to affect the finished cake at all. In a large bowl, beat 1 cup butter and 2 cups sugar at medium-high speed with an electric mixer until fluffy.

Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating until combined. Add butter to the bowl of a stand mixer fitted with a paddle attachment. Gradually add sugar and continue mixing. When sugar and butter have combined thoroughly, add eggs one at a time.

Gradually spoon in mashed potatoes, scraping down the sides of the bowl as required. Drizzle in melted chocolate, vegetable oil, and vanilla and continue mixing until thoroughly combined. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder, baking soda, salt and baking powder. Use half of the coconut pecan filling and spread in between the two chocolate cake layers.

Spread the other half on top of the cake. German Chocolate Cake can be made with or without buttercream. The important required elements for this cake are the chocolate cake itself and the coconut pecan filling.

Chocolate buttercream can be used to frost the outside edges of the cake and for decoration, but it is not used in between the layers or on top of the cake. Whether or not you include chocolate buttercream on your German Chocolate Cake is a matter of personal preference. On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth.

Repeat beating in flour mixture alternately with the buttermilk just until smooth. Hi Latisha, Use this coconut pecan filling to fill a batch of super moist chocolate cupcakes. Half of the filling should be plenty, so you can halve the filling recipe or make the full filling recipe and freeze leftovers for up to 3 months. You can frost with chocolate buttercream.

Hi Leah, Use this coconut pecan filling to fill a batch of super moist chocolate cupcakes. My variation of German chocolate cake is a bit different from the traditional. It's still unapologetically decadent and indulgent, but it starts with my favorite super-moist darker chocolate cake. We'll use a coconut pecan filling enhanced with toasted pecans and top her off with chocolate buttercream, coconut, and more toasted pecans.

Baked to order from the world-famous recipe! A recipe that was developed right here in the good old USA by a gentleman with the last name of German—not in Germany as some folks might think. We don't care where it came from, only that it exists, as it's one of our all-time favorites! And this version is a true showstopper—sure to please chocolate lovers everywhere. A light, sweet chocolate cake iced with coconut pecan filling in between the layers and on top. Be careful not to let the mixture curdle.

If you've tried my tuxedo cake, black forest cake, or regular chocolate cake then you are familiar with the cake itself. It's simply my favorite chocolate cake recipe. Sour cream, oil, eggs, and buttermilk keep it extremely moist. Cocoa powder supplies all our chocolate flavor, which is enhanced with a little espresso powder. The espresso powder is optional if you don't keep any.