German chocolate cake recipes

By chelseap09

A decadent German chocolate cake

3.7/5 (723 Votes)

By gmasusan

These German Chocolate Cake Cookies are a delicious chewy chocolate cookie with a gooey caramel pecan and caramel f...

4.6/5 (47 Votes)

By Susan52

Bake cake according to package directions for 2 (9-inch) round cake pans

1 (18.25-ounce) package chocolate cake mix, prepared according to package directions
1 (14-ounce) can sweetened condensed milk
3 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
2 cups shredded coconut
3/4 cup canned chocolate frosting

4.5/5 (42 Votes)

By á-175897

Find more recipes at: myrecipes

Coconut-Pecan Frosting:
Parchment paper
2 2 (4-oz.) packages 2 (4-oz.) packages sweet chocolate baking bars*
2 2 cups 2 cups all-purpose flour
1 1 teaspoon 1 teaspoon baking soda
1/4 1/4 teaspoon 1/4 teaspoon salt
1 1 cup 1 cup butter, softened
2 2 cups 2 cups sugar
4 4 large 4 large eggs, separated
1 1 teaspoon 1 teaspoon vanilla extract
1 1 cup 1 cup buttermilk
Garnish: chocolate-dipped toasted pecan halves
2 2 cups 2 cups chopped pecans
1 1 (12-oz.) can 1 (12-oz.) can evaporated milk
1 1/2 1 1/2 cups 1/2 cups sugar
3/4 3/4 cup 3/4 cup butter
6 6 egg 6 egg yolks, lightly beaten
2 2 cups 2 cups sweetened flaked coconut
1 1/2 1 1/2 teaspoons 1/2 teaspoons vanilla extract
1 1. to 350°. 8 to 10 20 pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
3 3. to 45 pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.

4.5/5 (38 Votes)

By msippigrl

Mild chocolate flavored cake layers are stacked high with a creamy coconut-pecan frosting

4.6/5 (22 Votes)

By á-8

When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest)

Filling
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
Cake
4 ounces semisweet or bittersweet chocolate, chopped fine
1/4 cup Dutch-processed cocoa, sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
2/3 cup packed light brown sugar (about 4 3/4 ounces)
3/4 teaspoon table salt
4 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup sour cream, room temperature

4.5/5 (10 Votes)

By Foodiewife, A Feast for the Eyes

Cook's Country Magazine featured a Reduced-Fat German Chocolate Cake

FOR THE CAKE:
3 ounces milk chocolate , chopped
3 tablespoons Dutch-processed cocoa powder
1/3 cup boiling water
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
3 tablespoons unsalted butter , softened
1/2 cup packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon salt
3 large eggs , room temperature
1 teaspoon vanilla extract
1/2 cup low-fat sour cream , room temperature
FOR THE FROSTING:
1 cup fat-free evaporated milk
3 tablespoons cornstarch
2 tablespoons unsalted butter
2/3 cup packed brown sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
1/3 cup pecans , toasted (see note) and chopped fine
1/2 cup sweetened shredded coconut , toasted (see note)
NOTE: Avoid fat-free sour cream, which will make the cake gummy. Toast the coconut and nuts in a 325-degree oven, shaking the pan often, for about 15 minutes.