German chocolate cake?

Question

How do you make a german chocolate cake? Is there an easy recipe for one?

Answer 1

here's a link to 50 different recipes:
http://www.recipezaar.com/recipes.php?q=german+chocolate+cake

Answer 2

Sure is and it's simple. Buy the Betty Crocker box German cake and 2 German cake topping at your local store. Make 2 round cakes. Let cool. Now layer them. If the top of the bottom layer is humped up, shave it so that it's flat. Spread the German topping to that it's about 1/2 inch thick. Then place second cake on top. use the rest of the topping on the top and sides of the cake. OMG it's sooo yummy!!

Answer 3

I'm not sure what you mean by German chocolate cake, the nearest one I know is the Schwartzwalderkirschtorte, which I usually make with a chocolate Genoese sponge, fresh cream, black cherries and kirsch.

Answer 4

I`d guess you`d start with buying German Chocolate and puting it in a cake ???

Answer 5

the adaptation between a german choclate cake and a time-honored chocolate cake is the coconut topping on the german chocolate cake. me individually? i cant stand the coconut. i choose carrot cake with cream cheese frosting, yum!

Answer 6

Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..

Answer 7

German chocolate cake

INGREDIENTS

1 1/3 cups flaked coconut
1 cup chopped pecans
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 egg
4 cups confectioners' sugar

DIRECTIONS

Sprinkle the coconut and pecans into a greased and floured 13-in. x 9-in. x 2-in. baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan.
In a mixing bowl, beat cream cheese and butter until smooth. Add egg and sugar; beat until smooth. Drop by tablespoonfuls over the batter. Carefully spread to within 1 in. of edges. Bake at 325 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a serving plate.

Answer 8

"This cake was named after Samuel German, who invented the sweet chocolate bar that is used to make it. It's a classic recipe that has been a favorite for almost fifty years. It is important that your beaters are clean and dry so nothing interferes with your egg whites whipping up nice and high." - Betty Crocker Cookbook

Recipe:

•4 ounces sweet baking chocolate
•1/2 cup water
•2 cups sugar
•1 cup butter or stick margarine, softened
•4 large eggs
•1 teaspoon vanilla
•2 1/4 cups all-purpose or 2 1/2 cups cake flour
•1 teaspoon baking soda
•1 teaspoon salt
•1 cup buttermilk
•Coconut-Pecan Filling and Topping (recipe below)

1. Heat oven to 350 degrees. Grease bottom and side of 3 round pans, 8 x 1 1/2 9 x 1 1/2 inches, with shortening. Line bottoms of pans with waxed paper or cooking parchment paper.

2. Heat chocolate and water in 1-quart saucepan over low heat, stirring frequently, until chocolate is completely melted; cool.

3. Beat sugar and butter in medium bowl with electric mixer on high speed until light and fluffy. Separate eggs; reserve egg whites. Beat egg yolks, one at a time, into sugar mixture. Beat in chocolate and vanilla on low speed. Mix flour, baking soda, and salt in separate bowl. Beat flour mixture into sugar mixture alternately with buttermilk on low speed, beating just until smooth after each addition.

4. Using clean beaters, beat egg whites on high speed until stiff; fold into batter. Pour into pans. Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.

5. Bake 8-inch rounds 35-40 minutes, 9-inch rounds 30-35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Remove waxed paper. Cool completely, about 1 hour.

6. Fill layers and frost top of cake with Coconut-Pecan Filling and Topping, leaving side of cake unfrosted. Store covered in refrigerator.


Coconut-Pecan Filling and Topping

"Although this filling is traditionally used for German Chocolate Cake, it is also delicious for other cakes. Frost layer cakes beteen layers and on top, leaving the sides unfrosted." -Betty Crocker Cookbook.

Recipe:

•1 cup sugar
•1/2 cup butter or stick margarine
•1 cup evaporated milk
•1 teaspoon vanilla
•3 large egg yolks
•1 1/3 cups flaked coconut
•1 cup chopped pecans

1. Mix sugar, butter, milk, vanilla, and egg yolks in 2-quart saucepan. Cook over medium heat about 12 minutes, stirring occasionally, until thick.

2. Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8 or 9-inch two or three-layer cake.




(Of course, you can always just go to the store and get a German chocolate cake mix and jar of Coconut-Pecan frosting. It's much easier.)

Answer 9

here's a recipe.