Does anyone have a Devil's Food or German Chocolate Cake Recipe?

Question

The Devil's Food Cake can be box cake. And the German Chocolate Cake can be from scratch. And, when was the last time you had one of the cakes?

Or instead of Devil's Food, it can be just a Basic Chocolate Cake.

Answer 1

GERMAN CHOCOLATE CAKE SQUARES

For cake
1/2 cup water
6 ounces Baker's German's Sweet Chocolate, chopped
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs, separated
2 teaspoons vanilla extract
1 cup buttermilk
1 cup semisweet chocolate chips

For frosting
1 12-ounce can evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter
5 large egg yolks
1/4 teaspoon almond extract
1 7-ounce package sweetened shredded coconut
1 1/2 cups coarsely chopped pecans
1/4 cup semisweet chocolate chips




Make cake:
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Bring water to simmer in small saucepan. Reduce heat to low. Add chopped chocolate; whisk until smooth. Cool.
Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in yolks 1 at a time. Beat in chocolate mixture and vanilla. Beat in dry ingredients alternately with buttermilk. Using clean dry beaters, beat whites in another large 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 1 hour. Cool cake in pan on rack.

Make frosting:
Combine first 5 ingredients in heavy large 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.

Serves 12.

Answer 2

A friend of mine made a German Cchocolate cake for Thanksgiving. She used the recipe off of a baker's chocolate box but I am unsure of the brand name she used. I'm sure you can check out some boxes of baker's chocolate when you go to the market. Hope this helps. Good luck.

Answer 3

I love German Chocolate Cake. I use the recipe in the box of the German Chocolate. ( green box) I have made this cake for years and everyone loves it. It is a great recipe.

Answer 4

This is a semi-scratch cake that is similiar to german choclate cake, but better

TURTLE CAKE
1 14-ounce bag caramels
1/2 cup (1 stick) butter
1/2 cup evaporated milk

1 18 1/4-ounce package German chocolate cake mix
2 cups chopped pecans
1 cup chocolate chips

Preheat oven to 350°F. Grease 9x13x2-inch cake pan. Combine caramels, butter and milk in heavy medium saucepan. Stir over medium-low heat until caramels melt and mixture is smooth, about 6 minutes.

Prepare cake mix according to package directions. Pour half of batter into prepared pan. Bake until top appears dry and cake is almost done, about 15 minutes. Pour caramel mixture evenly over cake. Sprinkle 1 cup pecans and chocolate chips over caramel. Pour remaining batter over filling. Sprinkle with remaining pecans. Bake until toothpick inserted into top half of cake comes out clean, about 30 minutes. Cool cake completely.

Serves 12.

Answer 5

CHOCOLATE PRALINE LAYER CAKE

• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cup brown sugar
• 3/4 cup chopped pecans
• 1 pkg. Devil’s food cake mix
• 1 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1 3/4 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 tsp vanilla
• pecans, choc curls for garnish

Combine butter, whipping cream and brown sugar. Cook over low hear until butter is melted, stirring, Pour into 2 8-9 in round pans. Sprinkle with chopped nuts. In bowl, beat cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for two min. Spoon over pecan mixture.

BAKE 325ºF for 35-40 min. Cool 5 min. Remove, cool completely.

TOPPING: Beat cream to soft peaks. Blend in powdered sugar and vanilla. Beat until stiff peaks form.

ASSEMBLE: Place on plate praline side up. Spread 1/2 topping. Repeat with 2 cake. Garnish with whole pecans and chocolate curls.

--1988 Pillsbury Bake-Off Winner
______________________

Chocolate Mousse Cake

2 (9”) baked and cooled chocolate cake layers
1 (14 oz. can) sweetened condensed milk
2 (1 oz. ) squares unsweetened chocolate, melted
½ cup cold water
1 (4 serving size) box instant chocolate pudding mix
1 cup whipping cream, stiffly whipped

Prepare and bake two 9” chocolate cake layers according to package directions on cake mix box.

In a large bowl, beat sweetened condensed milk and melted chocolate until well blended. Gradually beat in water and pudding mix until smooth. Fold in whipped cream. Chill at least 1 hour.

Assemble cake by spreading 1/3 mousse on top of one layer of cake. Top with second layer, and ice top and sides of cake with remaining mousse. Chill under serving time.

--Eagle Brand website

Answer 6

Two days ago, I enjoyed my mother birthday cake.

Batter:
2 cups (200 grams) sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (50 grams) unsifted cocoa powder
1/2 cup lukewarm water
1/2 cup buttermilk, room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs, room temperature
4 ounces (1 stick) unsalted butter, room temperature
1 cup (200 grams) granulated sugar
1 cup (200 grams) light brown sugar, packed

Here are some links to my favorite recipes.

Answer 7

Devil's Food

Cake
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 large eggs
1 teaspoon vanilla
Frosting
1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla

Preheat oven to 325 degrees.
In a large mixing bowl, sift together dry indredients.
Add oil, coffee and milk and mix at medium speed for 2 minutes.
Add eggs and vanilla and beat 2 more minutes.
Expect batter to be thin.
Pour into a 9" x 13" greased and floured pan or 2- 9" round pans.
Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes.
Cool in pans for about 15 minutes and then cool completely on racks.
While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly.
Cover and refrigerate until chilled.
In a medium bowl, beat butter, shortening, sugar and vanilla until creamy.
Add chilled milk and flour mixture and beat for 10 minutes.
Frost cooled cake and enjoy!
The frosting sounds intimidating, but it is worth it!
By the way, for some reason, we prefer this cake chilled, right out of the refrigerator.
The rich chocolate and cool frosting just seem to taste best this way.

German Chocolate Cake

4 ounces German sweet chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk, use the real thing this makes the cake
4 egg whites

Preheat oven to 350°F.
Line the bottoms of three 9 inch round cake pans with wax paper.
Microwave the chocolate and water in a large bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Sift together flour, baking soda and salt; set aside.
Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Stir in chocolate mixture and vanilla.
Add flour mixture alternately with buttermilk, beating after each addition until smooth.
Beat egg whites in another bowl with electric mixer on high speed until stiff peaks for.
Do not over beat. Gently stir into batter. Do not over mix.
Pour into prepared cake pans.
Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes. Remove from pans; remove wax paper.
Cool completely on wire racks.
Spread coconut pecan frosting between layers and over the top of cake.
TAKE NOTE- Substitution for 4 ounce of German sweet chocolate: - 4 ounce bittersweet or semisweet chocolate plus 2 tablespoons granulated white sugar.

Answer 8

hey the best chocolate cakes ever you can find at betty crocker website and this is the link for chocolate cakes

http://www.bettycrocker.com/SearchResults.aspx?searchText=chocolate%2bcake%2b

Answer 9

I've never tried either from scratch but I do use Duncan Hines, I find its the moistest recipe.

Answer 10

just do a yahoo or google search and you will get a bunch of them.... :o)