GERMAN COBBLER CAKE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. My mother is a fabulous cook. This truly delicious Bundt cake is her recipe. It is a fabulous cake made with juicy summer peaches and fresh pears. I made it for the first time when I was 14. Carrying on her culinary history, I make it often for my family. The moist texture comes from the ingredients and method of preparation.
Provided by BDMK8003
Categories Dessert
Time 2h20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300°F Generously grease and flour dust a Bundt pan.
- Peel, core and dice pears and peaches. Put in a bowl and toss with cinnamon and 1/2 cup of the sugar; set aside.
- In large mixing bowl, mix the remaining sugar, oil, honey, lemon juice,and vanilla. In another bowl, stir together flour, baking powder and salt. Add the dry ingredients to the batter alternating with the eggs. Mix well after each addition. Fold in the peaches and pears with their juices. Pour into the prepared bundt pan. Cover tightly with aluminum foil.
- Roll up a piece of aluminum foil to form a ring and place in the bottom of a 12' round cake pan. Place the bundt pan on the foil ring inside the cake pan. Press to level on the foil. Pour 2 cups warm water in the bottom of the cake pan.
- Put in oven. Bake for 2 hours then remove foil cover and test for doneness. If not done, leave foil off and continue baking until the cake tests done.
- Remove from oven and allow to cool 10 minutes. Invert onto serving plate. Serve with a dollup of topping.
- While cake bakes, prepare topping. Put cream and vanilla in a medium bowl. Beat on medium speed until soft peaks form. Add powdered sugar. Beat on slow speed to incorporate and then beat on medium speed until soft peaks form. Cover with foil and refrigerater until ready to serve.
GERMAN CHOCOLATE DUMP COBBLER CAKE
Steps:
- 1. First, make a sauce: Melt 1 stick of butter in a non-stick saucepan on a medium heat. Add the brown sugar, and heat until it comes to a boil; stirring constantly. Add the evaporated milk, and heat for 3 minutes; stirring to blend well. Take it off the heat and let cool.
- 2. After the sauce has cooled down: Spray a 9x13 cake pan with Pam (or any cooking spray). Preheat oven to 350 degrees.
- 3. Spread the coconut and pecans evenly over the bottom of the cake pan. Pour the sauce slowly over the coconut/pecans, making sure to get it evenly distributed. Next, sprinkle the dry cake mix evenly over the top. Melt the other 2 sticks of butter and pour that over the dry cake mix. Bake in a 350 degree oven for 40 to 45 minutes.
GERMAN CHOCOLATE CAKE
We know you're Betty, you know you're Betty, now show it to the world with this amazing homemade German chocolate cake. There's no cake more special, with its signature coconut-pecan filling and topping. This classic from-scratch German chocolate cake recipe is the best way to bring all the flavor to the table in just 30 minutes and gives you all the Betty bragging rights you could ever ask for. Pick a day, grab the ingredients and start making amazing in your kitchen, like we know you can.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 18
Steps:
- Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
- Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
- Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
- 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.
- Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
- Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
- Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
- 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. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
- Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.
Nutrition Facts : Calories 730, Carbohydrate 83 g, Cholesterol 190 mg, Fat 6, Fiber 2 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 62 g, TransFat 1 g
MOCHA FLAN CAKE ALMENDRADO #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a rich chocolatey cake and cheesecake-like dessert with mocha and almond flavorings that bakes magically into two layers in one pan
Provided by patcook1
Categories Dessert
Time 2h20m
Yield 1 cake, 14-16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Spray a 14 cup fluted tube pan (Bundt) thoroughly with non-stick cooking spray. In a small bowl, dissolve 3/4 teaspoon instant coffee granules in boiling water. Stir in caramel topping. Pour topping mixture into prepared pan.
- In a small bowl, heat 1/4 cup cola beverage; dissolve remaining 1 teaspoon coffee granules in heated cola and mix with remaining 1 cup cola. Place cake mix, cola mixture, 1/2 cup canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
- To make the flan layer, place softened cream cheese cubes, condensed milk, heavy cream, and skim milk into a food processor bowl fitted with a metal blade. Add remaining 4 eggs and almond extract and process until smooth, pulsing at first so it doesn't splatter. Spoon mixture over cake batter in pan. Using a sheet of Reynolds Heavy Duty Non-stick aluminum foil, with non-stick side facing cake, cover the pan TIGHTLY with the foil - important!
- Place the covered tube pan, fluted side down, into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot (heated to just below boiling) around covered pan about half way up the pan for a bain marie. Bake in 350 oven for 2 hours. Remove fluted cake pan from pan of water and allow to cool for 15 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature; sprinkle toasted sliced almonds over top of flan. Place chocolate chips in a small microwave-safe bowl with remaining 1/2 teaspoon canola oil. Microwave on High for about 45 seconds stirring halfway through, until melted. Place mixture into a sandwich size ziplock plastic bag and seal. Just barely cut one of the corners to make a pastry bag. Squeeze and drizzle chocolate over almonds. Refrigerate until chilled completely before serving.
Nutrition Facts : Calories 502.9, Fat 27.5, SaturatedFat 8.9, Cholesterol 128.5, Sodium 497.1, Carbohydrate 58.8, Fiber 1.3, Sugar 33.1, Protein 9.6
GERMAN MEAT CAKES
Thanks to Uncle Phaedrus, Finder of Lost Recipes at www.hungrybrowser.com/phaedrus, this recipe for the meat patties found in real German delis is here for your delight.
Provided by DeSouter
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, place ground meats*, softened white.
- bread, beaten egg, chopped onion, salt, beef stock and pepper; mix thoroughly.
- Shape mixture into flat cakes, 1/2-inch thick, using a level 1/3 cup measure and a spatula.
- In an 11 to 12-inch skillet, heat vegetable oil.
- Add meat cakes; brown quickly on both sides; lower heat and cook.
- slowly for 15 to 20 minutes.
- *Whilewe all don't have meat grinders on hand, you can alwalys"super chop" meats to tiny bits to get the ground effect if any of these meats are not available ground in your area.
Nutrition Facts : Calories 459.9, Fat 35.5, SaturatedFat 8.9, Cholesterol 127.5, Sodium 375.9, Carbohydrate 7.8, Fiber 0.5, Sugar 1.2, Protein 26.2
3-INGREDIENT CAKE MIX COBBLER
Yummy peach cobbler made with cake mix. It makes you feel as though you are in the South on a warm sunny day. This recipe is inexpensive, easy, and surprisingly delicious!
Provided by Kristi Ford
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour peaches into a baking dish. Sprinkle cake mix on top and pour melted butter all over.
- Bake in the preheated oven until golden brown, about 50 minutes.
Nutrition Facts : Calories 439.3 calories, Carbohydrate 66.2 g, Cholesterol 31.8 mg, Fat 19 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 8.4 g, Sodium 511.7 mg, Sugar 42.3 g
COBBLER CAKE
Simular to both cobbler and cake, I call this baked desert "Cobbler Cake". The wild card ingredient is the fruit that you choose. I have found that any and all fruits or berries work wonderfully.
Provided by Nanny Jane
Categories Dessert
Time 40m
Yield 1 cobbler/cake, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375.
- Place the butter in the baking pan and allow it to melt in the warming oven.
- The butter should be bubbly before batter is added.
- Mix well, the milk, flour, sugar, and the vanilla.
- Pour batter into the buttery pan. Close oven.
- In about 10 minutes or so, open the oven and pull out pan on the oven rack.
- Carefully spoon the fruit or berries you've chosen evenly throughout the Cobbler Cake.
- Most of these spoons will sink a good bit into the batter, and that's good. You may even help the sinking of the more stubborn.
- Continue baking until top is golden brown.
- You'll find the heavy sugar and butter gives in a chewiness an texture that makes you think about a cobbler -- anyway.
Nutrition Facts : Calories 601.2, Fat 28.1, SaturatedFat 17.5, Cholesterol 79.3, Sodium 231, Carbohydrate 80.4, Fiber 0.8, Sugar 50.3, Protein 7.8
CHERRY COBBLER CAKE
Make and share this Cherry Cobbler Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*.grease and flour 13x9 baking pan.
- Combine cake mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.
- Pour into pan.
- Combine sugar, cornstarch in large bowl. Add cherries with juice, melted butter and almond extract and 8-12 drops of red food coloring. Stir until blended.
- Spoon cherry mixture over batter.
- Bake at 350* for 60-65 minutes or until golden brown. Serve warm or cold with whipped topping.
Nutrition Facts : Calories 408.9, Fat 17.2, SaturatedFat 3.5, Cholesterol 58, Sodium 322.6, Carbohydrate 61.1, Fiber 1.6, Sugar 46.9, Protein 4.3
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