Old Fashioned German Chocolate Cake Recipe?
When my dad was a little boy, his grandmother would make him a german chocolate cake -chopping the chocolate & everything- completely from scratch. I would like to make it for him for his birthday, does anyone have a recipe for an old fashioned german chocolate cake that they could please share. Thank you!
July 25th, 2010 at 3:08 am
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July 25th, 2010 at 5:38 am
Diy Funny Life says:[...] Old Fashioned German Chocolate Cake Recipe? | Recipe Answers [...]
July 25th, 2010 at 6:31 am
Use any recipe off of the internet….. just be sure to chop up your old fashioned German very fine before adding it.
July 25th, 2010 at 7:09 am
Hello,
Here is a link to a German White Chocolate Cake recipe. It is delicious. Good Luck!
Genesee from The-Chocolate-Spot
July 25th, 2010 at 11:41 am
Trisha Yearwood’s German Chocolate Cake with Coconut Frosting
Recipe Image
Ingredients
* 4 ounces sweet dark chocolate (see Shopping Hint below)
* 1 cup (2 sticks) butter, at room temperature
* 1/4 cup warm milk
* 2 1/2 cups sifted cake flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 5 medium egg whites
* 2 cups sugar
* 5 medium egg yolks, at room temperature
* 1 teaspoon vanilla extract
* 3/4 cup buttermilk, well shaken
* For the coconut frosting:
* 1 cup sugar
* 4 medium egg yolks
* 1 cup evaporated milk
* 1/2 cup (1 stick) butter
* 1 teaspoon vanilla extract
* 10 ounces fresh or frozen & thawed grated coconut
* 1 1/2 cups finely ground pecans, walnuts, or almonds
Yields: 12 servings
Preparation
Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter & stir until it is melted & blended. Add 1/4 cup of warm milk & stir until smooth. Set the chocolate aside to cool.
Preheat the oven to 350ºF.
Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening & dust lightly with flour. Sift together the sifted & measured flour, baking soda, & salt.
Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl & set aside.
In the mixer bowl, cream the remaining 1 1/2 sticks of butter & sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate & the vanilla. Mix well.
With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour & slowly stirring it in completely. Then add about half the buttermilk & stir it in. Continue adding flour & buttermilk in this manner, ending with flour. Scrape the sides & bottom of the bowl & stir again. With a long-handled spoon or spatula, fold & stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
Divide the batter evenly between the prepared pans & bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans & the oven walls. The cake will rise above the pan edges as it bakes but will not spill over & will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans & springs back to a light touch. Cool layers in the pans for about 8 minutes.
Run a knife around the edges of each pan & turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting.
To make the frosting, combine the sugar, egg yolks, & evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water & bring to a boil (see Note below). Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, & nuts. Cool.
To assemble the cake, place one layer on a cake stand & spread with frosting. Frost each layer completely, top & sides, as it is added to the cake.
Note: You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily.
Shopping Hint: For those cooks who use a lot of sweet baking chocolate, the chocolate used in this recipe can be purchased in bulk online at http://www.cocoasupply.com. Choose La Equatoriale – Dark Chocolate Coverture. The cost, including postage, is half what you would probably pay in grocery stores. Share the large bar with your friends who bake.
July 25th, 2010 at 3:20 pm
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July 27th, 2010 at 7:10 am
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August 8th, 2010 at 11:12 am
looks very nice thank you I love
August 8th, 2010 at 11:14 am
thank you ….. nice