Best German Sweet Chocolate Cake Recipes

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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.

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

GERMAN SWEET CHOCOLATE CAKE II



German Sweet Chocolate Cake II image

This was my Grandmother's recipe. It's the classic cake made with sweet chocolate and frosted with a luscious coconut pecan frosting.

Provided by MARY ANN PUTMAN

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Time 1h30m

Yield 12

Number Of Ingredients 17

4 (1 ounce) squares German sweet chocolate, chopped
⅔ cup butter
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 ½ cups sifted cake flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup evaporated milk
1 cup white sugar
3 egg yolks, lightly beaten
½ cup butter
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in melted chocolate and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. When cool, frost between layers and on top of cake.
  • To make the Frosting: In a large saucepan, combine evaporated milk, 1 cup sugar, egg yolks, 1/2 cup butter and 1 teaspoon vanilla. 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 638.4 calories, Carbohydrate 79.5 g, Cholesterol 136.6 mg, Fat 33.9 g, Fiber 2.7 g, Protein 7.9 g, SaturatedFat 17.7 g, Sodium 426.8 mg, Sugar 53.2 g

GERMAN SWEET CHOCOLATE CAKE



German Sweet Chocolate Cake image

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

4 ounces German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1 cup sugar
1-1/3 cups evaporated milk, divided
3 egg yolks, beaten
1/2 cup butter, cubed
1-1/3 cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract

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.

GERMAN SWEET CHOCOLATE CHIP POUND CAKE



German Sweet Chocolate Chip Pound Cake image

This is one of our favorite cakes, moist and full of flavor. The recipe comes from "The Cake Mix Doctor" book by Anne Byrn. Her recipes use cake mixes to make great desserts, with that made-from-scratch taste! A really wonderful cookbook!

Provided by Angela (Grammy) Derby

Categories     Cakes

Number Of Ingredients 7

1 (4oz.) bar, german sweet chocolate
1 box yellow cake mix
1 (3.4 oz) box vanilla instant pudding
1 c whole milk
1 c vegetable oil
4 large egss
1 c semi-sweet chocolate chips

Steps:

  • 1. Place rack in the center of the oven and preheat to 325'F. Spray a 10" tube pan (or three 8" loaf pans) with cooking spray, then dust with flour. Shake out excess flour and set aside.
  • 2. Break the German chocolate bar into four pieces. Grate the bar using a food processor or a hand grater until it is finely grated. (If using a food processor, insert the steel blade and drop the chocolate pieces into the processor one at a time.) Set aside. (Time-saver tip- I found out, recently, that you can also melt the chocolate, and I'm thinking this has got to be easier!)
  • 3. Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Fold in the grated chocolate, and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more scraping the sides down again if needed. Fold in the chocolate chips. The batter should look well blended and the chocolate chips should be evenly distributed. Pour the batter into prepared tube pan (or loaf pans), smoothing out with the rubber spatula. Place pan in oven.
  • 4. Bake until golden brown and the center springs back when lightly pressed with your finger, 55-58 minutes for tube pan (50-52 minutes for loaf pans). Remove from the oven and place it on a wire rack to cool for 20 minutes for tube pan (5-8 minutes for loaves).
  • 5. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto a cake/serving plate so it is right side up. Allow to cool 30 minutes more. Dust with confectioner's sugar if desired.

GERMAN'S SWEET CHOCOLATE STREUSEL COFFEE CAKE



GERMAN'S Sweet Chocolate Streusel Coffee Cake image

Serve this chocolate streusel at your next party. Add a drizzle of the powdered sugar icing to make GERMAN'S Sweet Chocolate Streusel Cake perfectly sweet!

Provided by My Food and Family

Categories     Home

Time 2h5m

Yield 24 servings

Number Of Ingredients 9

1 pkg. (2-layer size) yellow cake mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, chopped, divided
1/2 cup flour
1/2 cup chopped pecans
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup packed brown sugar
1/3 cup margarine or butter, melted
1 recipe Easy Powdered Sugar Icing Recipe

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package. Add sour cream; mix well. Stir in 1/3 cup chocolate. Pour into 13x9-inch pan sprayed with cooking spray.
  • Combine remaining chocolate, flour, nuts, coconut, sugar and margarine; sprinkle over batter.
  • Bake 40 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Drizzle with Simple Powdered Sugar Icing; let stand until firm.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

THE BEST GERMAN SWEET CHOCOLATE CAKE WITH FROSTING



The Best German Sweet Chocolate Cake With Frosting image

BEWARE, this recipe is truly decadent. I make it once a year for my DHs birthday. The finished product is moist and addicting. Yummy! I know it seems like a long process, but it is WELL worth the effort. Note: recipe is slightly revised from Baker's German's Sweet Chocolate Cake.

Provided by Natures Cuisine

Categories     Dessert

Time 3h30m

Yield 16 serving(s)

Number Of Ingredients 19

18 ounces evaporated milk (1 1/2 cans)
2 1/8 cups raw sugar
1 cup butter
6 egg yolks, slightly beaten (freeze whites for future use)
2 1/4 teaspoons vanilla
2 fresh coconuts (or 5 c flaked coconut, to test freshness, make sure that their is plenty of liquid and that the "eye)
2 1/4 cups coarsely chopped pecans
4 ounces germans sweet chocolate
1/2 cup water
1 3/4 cups whole wheat flour, sifted
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups raw sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk (1/4 cup powdered buttermilk plus 1 cup water is okay)
mini chocolate chip (After cake is decorated, sprinkle mini semi-sweet chocolate morsels in trough between cake and plate)
1 la mode with a natural vanilla ice cream (my personal favorite is Breyers Natural Vanilla)

Steps:

  • Frosting.
  • Prepare coconut: Preheat oven to 350°F Take coconuts and drain milk (drill or tap holes in two of the three "eyes" and drain milk). Place in preheated oven 20 - 30 minutes (or until they crack). Remove from oven and allow to cool slightly. Take a flat-head screwdriver and pry shell off of meat. Next, taking a vegetable peeler, peel the brown outer layer from coconut. Next, peel a few long strips for garnish and set aside, if desired. Cut coconut into manageable pieces. Shred coconut either by hand or with a food processor, using a fine shredding blade. Place flaked coconut in two bowls, equally (around 3 cups per coconut, a little more or less is okay).
  • Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat approximately 12 minutes until thickened and golden brown, stirring constantly (just as mixture starts to boil). Remove from heat.
  • Add flaked coconut (from ONE coconut) and pecans; mix well. Let sit for 2-3 hours (overnight is okay) to achieve a "raw honey"-like texture. Frost as directed below.
  • Note: Reserve the remaining coconut for finishing the cake.
  • Cake.
  • Line bottoms of 3 (9-inch) round cake pans with wax paper (cut 3 sheets of waxed paper from box; place all 3 on bottom of cake pan; take back side of butter knife and rub around the edge of the pan creating a crease; cut out circles on crease); butter sides of pan.
  • Microwave chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.
  • Preheat oven to 350°F.
  • Beat egg whites (4) with whisk attachment in mixer until stiff peaks form. Remove to separate bowl.
  • In mixer, combine butter and sugar on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in cooled chocolate mixture (if hot, it will "cook" the eggs) and vanilla. Add flour, baking soda and salt. add buttermilk slowly, beating until well blended. Gently fold egg whites into batter.
  • Pour evenly into prepared pans, making sure batter is evenly distributed (batter is SLIGHTLY thicker in middle than around sides).
  • Bake for 20-30 minutes or until toothpick inserted into centers comes out clean (do NOT over-bake, as this will result in a dry cake). Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
  • Take sharp serrated knife and gently go around top of each cake, cutting away excess cake so that it has a flat top. Place one cake UPSIDE DOWN on a 9" cake round.
  • Spread coconut-pecan filling and frosting between layers and onto top of cake. Taking your hand, scoop up some frosting and press into side of cake until covered (this is the messy part!). Then take some of the extra coconut and secure the frosting by pressing it into the sides of the cake (you will probably have extra coconut). Pat around cake twice until you receive a nice finished product. Transfer cake (with cake round) onto a pretty round plate, if desired.
  • Garnish suggestions: Use whole pecans and coconut on top. Coconut curls may be created by shaving a strip of coconut, cutting it into 1/4" slices then securing it around a straw with butcher's twine (or other type of thick string) until dry.
  • Serving Suggestion: Place mini chocolate morsels around cake. Serve with natural vanilla ice cream.

Nutrition Facts : Calories 853, Fat 58.6, SaturatedFat 34.2, Cholesterol 194.5, Sodium 360.5, Carbohydrate 79.3, Fiber 7.9, Sugar 59.9, Protein 10.5

GERMAN SWEET CHOCOLATE CAKE



GERMAN SWEET CHOCOLATE CAKE image

Found this recipe on a package of chocolate. This is my son's favorite birthday cake ever since he was a small boy. Photo: www.finecooking.com

Provided by Ellen Bales

Categories     Chocolate

Time 1h

Number Of Ingredients 20

FOR THE CAKE:
1 pkg (4 oz.) baker's german's sweet chocolate
1/2 c water
2 c all purpose flour
1 tsp baking soda
1/4 tsp salt
1 c (2 sticks) butter, softened
2 c sugar
4 eggs, separated
1 tsp vanilla extract
1 c buttermilk
coconut-pecan filling and frosting
FOR THE COCONUT-PECAN FROSTING:
4 egg yolks
1 can(s) (12 oz.) evaporated milk
1 1/2 tsp vanilla extract
1 1/2 c sugar
3/4 c (1-1/2 sticks) butter
1 pkg (7 oz.) baker's angel flake coconut (about 2-2/3 cups)
1 1/2 c chopped pecans

Steps:

  • 1. FOR THE CAKE: Microwave the chocolate and the water in a large microwavable bowl on HIGH for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
  • 2. In a medium bowl, mix the flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
  • 3. Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter.
  • 4. Cover the bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Pour batter evenly into prepared pans.
  • 5. Bake in a preheated 350-degree oven for 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Cool in pans for 15 minutes. Remove layers from pans to wire racks. Discard wax paper. Cool cake layers completely.
  • 6. FOR THE FROSTING: In a large saucepan, beat egg yolks, milk, and vanilla with a whisk until well-blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
  • 7. Add coconut and nuts. Mix well. Cool before frosting cake.

WOOLWORTH'S GERMAN SWEET CHOCOLATE CAKE



Woolworth's German Sweet Chocolate Cake image

Frank Woolworth commissioned the construction of the Woolworth Building in New York City. This building was entirely paid for in cash. It was completed in 1913 and was the tallest building in the world until 1930. It was known as a five and dime store. Lunch counters were introduced and were common to our modern day food courts. The business changed names and after several years, the majority of the stores was sold to Wal-Mart. There was a historic landmark case involving African-Americans at a segregated counter that evoked boycotts, sit ins and a part of the civil rights movement.

Provided by Connie C.

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 17

4 ounces of baker's German sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated (save the whites)
2 teaspoons butter (for greasing pans and parchment)
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
5 egg yolks, slightly beaten
3/4 cup butter
1 1/2 teaspoons vanilla
2 cups angel flake coconut
1 1/2 cups chopped pecans (or walnuts)

Steps:

  • Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans
  • (or 2 larger cake pans).
  • Line bottom of pans with buttered parchment paper or foil.
  • Melt chocolate in boiling water. Stir and cool.
  • Cream butter and sugar. Add yolks, one at a time, beating well after each yolk.
  • Blend in vanilla and chocolate.
  • Mix flour with soda and salt. Add alternately with buttermilk to chocolate
  • mixture, beating after each addition until smooth.
  • Beat egg whites until soft peaks form. Gently fold beaten egg whites into
  • the chocolate batter mixture.
  • Divide batter between prepared pans.
  • Bake for 30 to 35 minutes, but check on cakes earlier, especially if using
  • 3 pans.Cool in pans for 5 minutes before turning out on racks to cool. Frost
  • with Coconut Pecan Frosting (recipe below).
  • Frosting directions:
  • Combine milk, sugar, yolks, butter and vanilla in saucepan.
  • Cook and stir over medium heat until it thickens, about 12 minutes.
  • Stir in coconut and nuts. (An electric mixer works for this part.) Cool until
  • it's thick enough to spread, beating occasionally.
  • Makes about 3 ~ cups, more than enough to fill and frost a 9-inch 3-layer cake.
  • It will run off, so make sure it's cool.

Nutrition Facts : Calories 10278.3, Fat 605, SaturatedFat 314.9, Cholesterol 2772.7, Sodium 6104.3, Carbohydrate 1150.2, Fiber 36.7, Sugar 843.9, Protein 128.6

MAKEOVER GERMAN SWEET CHOCOLATE CAKE



Makeover German Sweet Chocolate Cake image

"This is a delicious family recipe that I just love," writes Patricia Peebles from Springfield, Missouri. It's been slimmed-down using, but hasn't lost any of its original flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 22

2 ounces German sweet chocolate, chopped
1/4 cup water
1/3 cup butter, softened
3/4 cup sugar
1/3 cup sugar blend
2 egg yolks
1 package (5 ounces) prune baby food
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites
FROSTING:
2/3 cup sugar
3/4 cup plus 3 tablespoons reduced-fat evaporated milk, divided
2 egg yolks, beaten
5 tablespoons butter, cubed
3/4 cup sweetened shredded coconut, lightly toasted
3/4 teaspoon vanilla extract
1/4 cup finely chopped pecans, toasted

Steps:

  • Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat 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, beat the butter, sugar and sugar blend until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in the baby food, chocolate mixture and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter 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 24-26 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. Discard waxed paper., For frosting, in a Dutch oven, combine sugar and 3/4 cup milk. Bring to a rapid boil over medium heat. Boil for 5-6 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 8-12 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 and vanilla. Cool to room temperature., Place one cake layer on a serving plate; spread with a third of the frosting. Top with a second cake layer, another third of the frosting and the third cake layer. Stir pecans into remaining frosting; spread over top layer. Refrigerate leftovers.

Nutrition Facts : Calories 330 calories, Fat 14g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 284mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.

EASY BAKER'S GERMAN'S SWEET CHOCOLATE CAKE



Easy BAKER'S GERMAN'S Sweet Chocolate Cake image

Try the easy version of our classic Easy BAKER'S GERMAN'S Sweet Chocolate Cake from My Food and Family! This delicious and simple Easy BAKER'S GERMAN'S Sweet Chocolate Cake tastes just as rich as the original but saves you prep time. Enjoy this exquisite cake on any occasion!

Provided by My Food and Family

Categories     Chocolate Recipes

Time 2h

Yield 16 servings

Number Of Ingredients 10

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1 cup butter
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 eggs
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Steps:

  • Heat oven to 350°F.
  • Cover bottom of 13x9-inch pan with parchment; spray sides of pan with cooking spray. Microwave chocolate, butter 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 and mixture is well blended.
  • Combine flour, baking soda and salt. Beat eggs and sugar in large bowl with mixer on high speed 5 min. or until thickened and lightened in color. Blend in chocolate mixture and vanilla. Gradually add flour mixture alternately with buttermilk, mixing well after each addition. Pour into prepared pan.
  • Bake 35 to 45 min. or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan with knife.
  • Cool cake completely. Frost with Easy Coconut-Pecan Filling & Frosting.

Nutrition Facts : Calories 450, Fat 25 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 320 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 40 g, Protein 6 g

BAKER'S GERMAN'S SWEET CHOCOLATE CAKE



BAKER'S GERMAN'S Sweet Chocolate Cake image

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

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
1 recipe Coconut-Pecan Filling and Frosting

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 SWEET CHOCOLATE CAKE



GERMAN SWEET CHOCOLATE CAKE image

Categories     Dessert

Number Of Ingredients 11

1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/2 C. boiling water
1 C. butter or margarine
2 C. sugar
4 egg yolks
1 tsp vanilla
2 1/4 C. sifted all-purpose flour (Or use 2 1/2 C. sifted Swans Down cake flour)
1 tsp baking soda
1/2 tsp salt
1 C. buttermilk
4 egg whites, stiffly beaten

Steps:

  • Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, berating after each addition until smooth. Fold in beaten whites. Pour into three 9 inch layer pans, lined on bottoms with paper. Bake at 350 degrees for 30 to 35 minutes. Cool. Frost tops only. Coconut-Pecan Frosting Combine 1 C. evaporated milk, 1 C. sugar, 3 slightly beaten egg yolks, 1/2 C butter and 1 tsp vanilla. Cook and stgir over medium heat until thickened, about 12 minutes. Add 1 1/3 C. Baker's Angel Flake Coconut and 1 C. chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 Cups

GERMAN'S SWEET CHOCOLATE CAKE



GERMAN'S Sweet Chocolate Cake image

Make any event extra special with a sweet chocolate cake. This GERMAN'S Sweet Chocolate Cake is triple-layer decadence with coconut-pecan icing.

Provided by My Food and Family

Categories     Flour

Time 2h

Yield 16 servings

Number Of Ingredients 11

1/3 cup boiling water
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
3 eggs, separated
2 cups sifted cake flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter or margarine, softened
1-1/3 cups sugar
3/4 tsp. vanilla
3/4 cup buttermilk
1 recipe Coconut-Pecan Filling and Frosting

Steps:

  • Heat oven to 350°F.
  • Spray 3 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Add boiling water to chocolate in small bowl; stir until chocolate is completely melted.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg yolks, 1 at a time. Add melted chocolate and vanilla; mix well. Beat in flour mixture alternately with buttermilk, mixing well after each addition. Gently stir in egg whites until well blended.
  • Pour into prepared pans.
  • Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately run spatula around cakes. Cool in pans 15 min. Remove cakes from pans to wire racks; remove waxed paper. Cool cakes completely. Meanwhile, prepare Coconut-Pecan Filling and Frosting.
  • Stack cakes on plate, filling layers and spreading top of cake with frosting. (Note: Nutrition is for both cake and frosting.)

Nutrition Facts : Calories 730, Fat 43 g, SaturatedFat 23 g, TransFat 0 g, Cholesterol 155 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

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