GERMAN CHOCOLATE BARS
These are just like German chocolate cake, but you can eat them with your hands!
Provided by R. Staffel
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Grease and flour 13 x 9 inch pan.
- Melt caramels with 1/3 cup condensed milk.
- In a separate bowl, combine cake mix with melted butter and 1/2 cup of condensed milk. Stir well.
- Spread 1/2 of the cake mix mixture in pan and bake for 6 to 8 minutes.
- Remove from oven and cover with caramel, chips and nuts. Put remaining cake mix on top. Bake for another 10 minutes.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 48.9 g, Cholesterol 24 mg, Fat 17.4 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 304.4 mg, Sugar 37 g
GERMAN CHOCOLATE BARS
"My mom gave me this recipe at Christmas when I wanted to make something different and yummy for gifts," notes Jennifer Sharp of Murfreesboro, Tennessee. "The chewy bars can be cut into larger pieces, but they're very rich," she adds.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Place cake mix in a large bowl; cut in butter until crumbly. Press 2-1/2 cups into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes; immediately sprinkle with chocolate chips. Drop frosting by tablespoonfuls over the chips., Stir milk into the remaining crumb mixture; drop by teaspoonfuls over top. Bake 25-30 minutes longer or until bubbly around the edges and top is cracked. Cool on a wire rack. Refrigerate for 4 hours before cutting.
Nutrition Facts :
GERMAN CHOCOLATE CHESS SQUARES
Make and share this German Chocolate Chess Squares recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h
Yield 48 squares
Number Of Ingredients 7
Steps:
- In a big mixing bowl, add the first 4 ingredients; stir just until dry ingredients are moistened.
- Press mixture into the bottom of a greased 13x9 inch baking dish; set aside.
- In another mixing bowl, add the cream cheese, 2 eggs, and 1 cup powdered sugar; beat using an electric mixer on medium speed until blended.
- Gradually add in remaining powdered sugar; beat after each addition.
- Pour mixture over chocolate crust, spread evenly.
- Bake at 350° for 40 minutes.
- Cool on wire rack; cut into squares and serve.
Nutrition Facts : Calories 133.7, Fat 6.5, SaturatedFat 2.8, Cholesterol 23.5, Sodium 101.4, Carbohydrate 18.5, Fiber 0.6, Sugar 14.7, Protein 1.4
GERMAN CHOCOLATE BARS
These mouthwatering bars taste just like German chocolate cake! A great change of pace from the standard brownie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan.
- In medium bowl, mix butter and cake mix with fork until crumbly; reserve 1 cup. Press remaining mixture in bottom of pan.
- Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into reserved cake mixture. Drop by teaspoonfuls onto frosting layer.
- Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool 10 minutes. Carefully loosen edges of bars with knife. Cool completely. Refrigerate until firm. For bars, cut into 8 rows by 6 rows. Store loosely covered.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 40 mg, Sugar 7 g, TransFat 0 g
GERMAN CHOCOLATE CAKE SQUARES
I made this cake for my husband last night, who absolutely loves German Chocolate Cake. He said this is the best cake he has ever tasted! This recipe came from the November, 1997 issue of Bon Appetit.
Provided by Bev I Am
Categories Dessert
Time 1h30m
Yield 1 13x9x2, 12 serving(s)
Number Of Ingredients 19
Steps:
- Make Cake: Preheat oven to 350°F.
- Butter a 13 x 9-inch glass baking dish.
- Bring water to a simmer in small saucepan.
- Reduce heat to low.
- Add chopped chocolate; whisk until smooth.
- Cool.
- Sift flour, baking powder and salt into medium bowl.
- Using elelctric mixer, beat sugar and butter in large bowl until blended.
- Beat in yolks one at a time.
- Beat in cooled chocolate mixture and vanilla.
- Beat in dry ingredients alternately with buttermilk.
- Using clean, dry beaters, beat whites in another bowl until stiff but not dry.
- Fold into batter in 2 additions.
- Pour batter into prepared dish.
- Sprinkle with chocolate chips.
- Bake until tester inserted into center comes out clean, about 55-60 minutes.
- Cool cake in pan on rack.
- Make Frosting: Combine first 5 ingredients in heavy saucepan.
- Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes.
- Mix in coconut and pecans.
- Spread warm frosting over cake.
- Immediately sprinkle 1/4 cup chocolate chips over.
- Let stand until frosting sets, about 2 hours.
- Cut cake into squares and serve.
DADDY'S BIRTHDAY CAKE - GERMAN CHOCOLATE CAKE
The flavors in this German chocolate cake are amazing! It's a rich and decadent cake. The chocolate cake layers are tender and melt in your mouth. German chocolate cake is known for its coconut pecan frosting and this one is rich and buttery. It makes the cake. Made with high-quality chocolate, the whipped ganache is very rich....
Provided by lisa halsey
Categories Chocolate
Time 2h15m
Number Of Ingredients 20
Steps:
- 1. TO MAKE CAKE: Preheat oven to 325. Spray 3 8" round cake pans or 2 9" rounds with cooking spray and dust with cocoa. Shake excess out of pans.
- 2. Chop the Germans chocolate into 1" pieces. Place in a microwave-safe bowl and cook on high for 1 to 1 1/2 minutes stopping and stirring every 30 seconds until chocolate is melted.
- 3. Beat egg whites until stiff peaks form and set aside.
- 4. Place sour cream and oil in a large mixing bowl. Mix till incorporated. Add pudding mix and melted chocolate and mix until all comes together. Then add cake mix and hot water. Mix together. Then add egg yolks one at a time. Beat on low until all ingredients are combined for about 30 seconds. Scrape down the sides of the bowl and increase mixer speed to medium and beat 1 1/2 minutes longer. The batter should look smooth and thickened.
- 5. Fold in whipped egg whites.
- 6. Divide batter between pans and smooth tops.
- 7. Place pans side by side on the oven's middle rack. Bake 29 to 33 min or until done.
- 8. Transfer cakes in the pan to a wire rack. Let cool 5 minutes. Then turn out cakes right side up on the rack and let cool completely 20 minutes or longer.
- 9. TO MAKE FILLING: Spread coconut on one sheet pan and the chopped pecans on another. Toast in a 350 degree oven for 4 to 5 min just until light brown. Stir around coconut and pecans after about 2 to 2 1/2 minutes.
- 10. Place evaporated milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook stirring constantly with a wooden spoon until thickened and golden brown in color 9this will take at least 15 minutes). Remove from heat and stir in vanilla. Let the filling cool 5 minutes.
- 11. After 5 minutes, fold in toasted pecans and coconut. Let cool for another 15 minutes or till room temperature.
- 12. TO MAKE CHOCOLATE GANACHE FROSTING: Place chopped semi-sweet chocolate in a large mixing bowl.
- 13. Pour cream into a small heavy saucepan and place over medium-high heat and bring to boil stirring constantly. Remove the cream from the heat and pour over chocolate pieces. Using a wooden spoon stir until chocolate is melted.
- 14. Stir in vanilla and let cool at room temperature 45 minutes to 1 hour.
- 15. Once the ganache is cool, whip with mixer for 1 to 2 minutes.
- 16. TO ASSEMBLE CAKE: If you baked 2 9" layers slice each layer in 1/2 to make 4 layers or if using 3 8" layers no need to slice.
- 17. Place bottom layer cut side up on cake plate spread 1 cup of filling over layer to edges. Place next layer cut side down, spread another cup of filling over layer repeat with final 2 layers. On the final layer on 8 or 9" cakes use the rest of the filling on the top spread to the edges of the cake.
- 18. Ice sides of with whipped ganache. Place ganache in a piping bag with a large star tip. Pipe a border around the bottom of the cake. Pipe rosettes around the top of the cake and one in the center. Place reserved pecan halves in rosettes.
DAD'S GERMAN CHOCOLATE SQUARES
Steps:
- Preheat oven to temperature on cake box. Make mix with the 3/4 cup butter and 1/2 to 1/3 cup of the evaporated milk. Melt caramels in a double-boiler with the rest of the evaporated milk, on low heat.
- Put half of the cake mix in the bottom of a greased 9x13 cake pan. Cook for 6 minutes or until somewhat firm. Take out of oven, set temperature to 350 degrees. Drizzle caramel all over. Using the remaining cake mix, clump with a spoon all over the caramel (will not cover the entire surface). Add chocolate chips.
- Return to oven. Cook for about 15-18 minutes. Remove and let cool until firm, or eat soft with vanilla ice cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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