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Our best German recipes - 11 recipes

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A decadent German chocolate cake

  • CAKE:
  • 1 (4-ounce) package baker's German sweet chocolate
  • 1/2 cup boiling water
  • 1 cup butter or 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
  • FROSTING:
  • 1 1/2 cups evaporated milk
  • 1 1/2 cups sugar
  • 4 egg yolks, slightly beaten
  • 3/4 cup butter or margarine
  • 1 1/2 teaspoons vanilla
  • 2 cups shredded coconut
  • 1 1/2 cups chopped pecans
3.9/5 (172 Votes)

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

  • Chocolate Cookie
  • 2 sticks butter, softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, beaten
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • Pinch salt
  • German Chocolate Frosting
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 1/3 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • Optional: 1/4 cup chocolate candy coating, melted for drizzle
4.6/5 (46 Votes)

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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 (35 Votes)

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Keep refrigerated, this is very tasty

  • FILLING
  • 1/4 c butter
  • 1 c chopped pecans
  • 1 1/3 c flaked coconut
  • 1 can 15 1/2 oz sweetened condensed milk
  • CAKE
  • 3 eggs
  • 1 c sugar
  • 1/3 c cocoa
  • 2/3 c all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/3 c water
  • 1 tsp vanilla
4.1/5 (67 Votes)

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

  • CAKE:
  • 1 stick (1/2-cup) unsalted butter, softened
  • 1 (4-ounce) bar semi-sweet baking chocolate, coarsely chopped (I used Baker's)
  • 1/2 cup boiling water
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • FROSTING:
  • 4 large egg yolks
  • 1 (12-ounce) can evaporated milk (I used Carnation)
  • 1 1/3 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 stick (1/2-cup) salted butter, cut into chunks
  • 2 cups sweetened, flaked coconut
  • 1 1/2 cups pecans, chopped
4.6/5 (21 Votes)

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This apple dapple cake is moist and dense, with awesome fall flavors of apple, brown sugar, and walnuts

  • FROSTING:
  • 1 1/2 cups oil
  • 3 eggs
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups flour
  • 1 cup chopped walnuts
  • 4 cups chopped peeled apples
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup heavy whipping cream
4.3/5 (31 Votes)

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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)

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All of the flavors of fall in this traditional German Apple Cake, but delicious year round!

  • FROSTING:
  • 3 large eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 cups chopped peeled tart apples
  • 3/4 cup chopped pecans
  • 1 (8-ounce) package cream cheese, softened
  • 2 teaspoons butter, softened
  • 2 cups confectioners' sugar
4.3/5 (15 Votes)

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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.
4.2/5 (24 Votes)

By

Paula Deen

  • 1 (18.25 oz) box German chocolate cake mix
  • 1 cup butter, melted and divided
  • 1 large egg
  • 1 (8 oz) pkg. cream cheese, softened
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 (16 oz) box confectioners' sugar
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans
3.9/5 (8 Votes)

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