BAKER'S GERMAN'S SWEET CHOCOLATE CAKE
Make original BAKER'S GERMAN'S Sweet Chocolate Cake for your next special occasion. Everyone adores BAKER'S GERMAN'S Sweet Chocolate Cake!
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cover bottoms of 3 (9-inch) round pans with parchment; 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. Combine 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.
- Prepare Coconut-Pecan Filling and Frosting http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx ; spread between cake layers and onto top of cake.
Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 150 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
GERMAN CHOCOLATE POUND CAKE
This has always been one of my favorite pound cakes. I got this recipe from a friends Mom who would make 2 of these at a time. We would eat warm slices of this pound cake with a glass of cold milk. Enjoy.
Provided by Nancy Allen
Categories Chocolate
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. Preheat your oven to 300F. Grease and flour a bundt pan and set aside. In the bowl of your standing mixer, cream sugar & butter well, then add eggs one at a time letting it blend after each egg addition. Then add flavors and buttermilk blend together.
- 2. Remove wrapper from chocolate and melt the chocolate in the top of a double broiler over hot water. * I have also placed the chocolate in a small ceramic dish in the oven a couple of minutes to soften, but watch it.
- 3. Sift together the flour, baking soda, and salt and blend. Then add flour mixture to the buttermilk mixture, Then add the softened german chocolate to the batter. Blend well. Pour into Prepared bundt pan. Bake 1 hour 30 minutes or until cake tests done in the middle.
- 4. Let cool 5 minutes then remove cake from pan, and place under a tight fitting cake cover and leave covered until cold. This is delicious warm as well! Just letting ya know! 8) Enjoy!
CHOCOLATE CHIP POUND CAKE
Chocolate Chip Pound Cake is a big favorite of my family. Has a wonderful texture.
Provided by Marty Cope
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 54.5 g, Cholesterol 69.2 mg, Fat 32.2 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 8.4 g, Sodium 452.4 mg, Sugar 36.7 g
GERMAN CHOCOLATE CHIP POUND CAKE RECIPE - (4.5/5)
Provided by Pagingdrstarling
Number Of Ingredients 8
Steps:
- Mix the first five ingredients together and beat for 3 minutes. Add in sour cream and beat for an additional minute. Stir in grated German chocolate bar and chocolate chip morsels. Pour into Bundt pan and bake at 350 degrees until golden brown. Approximately 55 minutes.
EASY CHOCOLATE CHIP POUND CAKE
This cake is very easy, very rich, and very good! You may substitute vanilla pudding for a less chocolaty cake, or substitute semi-sweet chocolate chips for a more intense chocolate flavor.
Provided by prissycat
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
- Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 48.3 g, Cholesterol 62.5 mg, Fat 22.9 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 5.8 g, Sodium 387.5 mg, Sugar 32.7 g
BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE
Make and share this Baker's Original German Sweet Chocolate Cake recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Coconut-Pecan frosting (recipe follows).
- Oven at 350ºF.
- Melt chocolate in water, cool.
- Cream butter and sugar.
- Beat in egg yolks.
- Stir in vanilla and chocolate.
- Mix flour, soda, and salt.
- Beat in flour mixture, alternately with buttermilk.
- Beat egg whites until stiff peaks form; fold into batter.
- Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
- Bake for 30 minutes or until cake springs bake when lightly pressed in center.
- Cool 15 minutes; remove and cool on rack.
- Frost cake.
- COCONUT-PECAN FROSTING.
- Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
- Cook and stir over medium heat until thickened. Remove from heat.
- Stir in shredded coconut and chopped pecans.
- Cool until thick enough to spread.
- Makes 4-1/4 cups.
GERMAN CHOCOLATE CHIP POUND CAKE
No one will believe this cake started from a cake mix. Be sure to use a plain mix, one without pudding already in the mix. From "Chocolate from the Cake Mix Doctor".
Provided by Dragonfly AZ
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Grease and flour Bundt cake pan.
- Place all cake ingredients except chocolate chips in large mixing bowl. Beat as directed on the cake mix box.
- Stir in chocolate chips.
- Pour batter into prepared pan.
- Bake for 58-62 minutes, or until cake tests done.
- Remove and cool for 20 minutes, then run a long, sharp knife around the edge of the cake and turn it out onto a wire rack to cool for about 20 more minutes.
- Place glaze ingredients in microwaveable glass measuring cup. Microwave on 50% power for 1 minute, then stir until chips are melted and the mixture is smooth.
- Place cake on serving platter and spoon the warm glaze over it. Let sit for at least another 10 minutes before slicing.
Nutrition Facts :
GERMAN SWEET CHOCOLATE CAKE
This is a real treat. My sister and I always enjoy preparing this together.-Patricia Peebles, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove and discard waxed paper., For frosting, in a Dutch oven, combine sugar and 1 cup milk. Bring to a rapid boil over medium heat. Boil for 6-8 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally., Gradually whisk in yolks. Cook and stir over medium-low heat for 12-18 minutes or until frosting is slightly thickened and reaches 175°. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut, pecans and vanilla. Cool to room temperature., Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Refrigerate leftovers.
Nutrition Facts : Calories 553 calories, Fat 31g fat (16g saturated fat), Cholesterol 145mg cholesterol, Sodium 395mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 1g fiber), Protein 7g protein.
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