Best Bakers Germans Sweet Chocolate Cake Recipes

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WILLARD FAMILY GERMAN CHOCOLATE CAKE



Willard Family German Chocolate Cake image

This recipe has been in my family for a very long time. My great-grandma could make this with her eyes closed. My father was born on her birthday so she made this cake for him every year. Even shipped it to him in Korea when he was stationed there in the army.

Provided by K-Dub

Categories     World Cuisine Recipes     European     German

Time 2h20m

Yield 10

Number Of Ingredients 17

1 (4 ounce) package sweet baking chocolate (such as Baker's German's Sweet Chocolate®) - broken into pieces
½ cup boiling water
1 cup margarine, softened
2 cups white sugar
4 eggs, separated
1 teaspoon vanilla extract
2 ½ cups sifted all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup evaporated milk
1 cup white sugar
3 egg yolks
¼ cup margarine
1 teaspoon vanilla extract
1 ⅓ cups sweetened flake coconut
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
  • Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
  • Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
  • In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
  • Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
  • To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.

Nutrition Facts : Calories 809.3 calories, Carbohydrate 101.8 g, Cholesterol 144.1 mg, Fat 41.8 g, Fiber 3.7 g, Protein 11.5 g, SaturatedFat 11.4 g, Sodium 617 mg, Sugar 74.4 g

GERMAN SWEET CHOCOLATE CAKE I



German Sweet Chocolate Cake I image

This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks.

Provided by Cindy Carnes

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Time 1h10m

Yield 24

Number Of Ingredients 18

4 (1 ounce) squares German sweet chocolate
½ cup water
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites
12 fluid ounces evaporated milk
1 ½ cups white sugar
¾ cup butter
4 egg yolks
1 ½ teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
  • Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
  • In a medium bowl, mix together flour, soda and salt. Set aside.
  • In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
  • In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
  • Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

Nutrition Facts : Calories 429.8 calories, Carbohydrate 48.1 g, Cholesterol 108.8 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 13.7 g, Sodium 239.3 mg, Sugar 37.5 g

BAKER'S ORIGINAL GERMAN CHOCOLATE CAKE RECIPE - (3.7/5)



Baker's Original German Chocolate Cake Recipe - (3.7/5) image

Provided by chelseap09

Number Of Ingredients 19

CAKE:
1 (4-ounce) package baker's German sweet chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 egg yolks, slightly beaten
3/4 cup butter or margarine
1 1/2 teaspoons vanilla
2 cups shredded coconut
1 1/2 cups chopped pecans

Steps:

  • Coconut-Pecan frosting (recipe follows). Preheat the oven to 350° F. Melt chocolate in water, and let cool. Cream together 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 back when lightly pressed in center. Remove and cool on rack for 15 minutes. 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.

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE



Baker's Original German Sweet Chocolate Cake image

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

1 (4 ounce) package baker's German sweet chocolate
1/2 cup boiling water
1 cup butter or 1 cup margarine
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 slightly beaten egg yolks
3/4 cup butter or 3/4 cup margarine
1 1/2 teaspoons vanilla
2 cups shredded coconut
1 1/2 cups chopped pecans

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.

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