German Chocolate Cake

Michele's German Chocolate Cake
German chocolate cake is not part of any Teutonic culinary repertoire. Rather, the cake is named after Mr. Sam German, an American who developed a bittersweet chocolate, called German's Sweet Chocolate. This chocolate is still marketed under that name, and the recipe for the cake appears on the package. This cake became "Michele's German Chocolate Cake" because I added espresso powder to make the layers less sugary, used unsweetened coconut milk in the cake batter, and completely changed the filling. The cake is so delicious that it has become one of the few my husband and daughter (tasting, at one point, an average often cakes a week) refused to let me give away. Read more for complete recipe.
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German Chocolate Sauerkraut Cake
People who compliment me on this chocolaty treat are surprised to learn its a sauerkraut cake, reports P.K. of Greentown, Pennsylvania. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. Read more for complete recipe.
www.recipezaar.com

German Chocolate Cake
Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and ice with coconut pecan topping (recipe below.) Read more for complete recipe.
www.lowcarbluxury.com

German Chocolate Cake
Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans. Read more for complete recipe.
www.hersheys.com

German Chocolate Cheesecake
Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix chocolate wafer crumbs, 2 Tbsp. of the sugar and 3 Tbsp. butter; press firmly onto bottom of pan. Bake 10 minutes. Beat cream cheese, 1/2 cup of the sugar and flour in large bowl with electric mixer on medium speed until well blended. Add chocolate and 2 tsp. of the vanilla; mix well. Add 3 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Read more for complete recipe.
www.kraftfoods.com

The Not-So-German Chocolate Cake
German cooking is famous for its complexity and extravagance in choosing the ingredients. Therefore such a rich dish as German Chocolate Cake might perfectly fit into German cuisine. Yet it was not brought (as is sometimes reported) to the American Midwest by German immigrants. The cake took its name from an American with the last name of "German." In 1852, Sam German created the mild dark baking chocolate bar for Baker's Chocolate Co. The product was named in his honor - "Baker's German's Sweet Chocolate." Read more.
www.germanculture.com.ua

German Chocolate Cake
In a large bowl, combine flour, sugar, baking soda, salt, butter, sour cream, eggs, chocolate, milk, and vanilla. Beat with mixer at low speed until blended. Increase mixer to high and beat 2 minutes longer. Spoon batter into prepared pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Read the complete recipe.
www.dianaskitchen.com

German Chocolate Cake
Feeling hungry? You will be after you read this, because this German Chocolate Cake is the very definition of irresistible. It has 2 layers of dark, rich velvety cake, draped in creamy, luxurious German chocolate icing. It's also loaded with chewy coconut and completely surrounded by pecans. We'd love to tell you more, but we're going to go have a slice for ourselves. 3.75 lb, 9" cake. Serves 14.
www.hickoryfarms.com

German Chocolate Upside Down Cake
In a large bowl, mix German chocolate cake. Mix as indicated on back of box. In a long cake pan (sprayed with Pam), sprinkle coconut and pecans. Pour half of the cake batter over the coconut and pecans. Next, melt butter, powdered sugar and cream cheese. Pour mixture on top of cake mix. Finally pour remainder of cake batter on top of cream cheese mixture. Bake until done (use cake mix box as indicator of degree and time.) Read the complete recipe.
www.cooks.com

German Chocolate Cake
Three light chocolate layers seperated by a sensational buttery blend of coconut and pecans, topped with a thick fudge and more thick rich pecan coconut filling. 7" diameter. Please note: Sunday and Monday delivery not available.
www.gourmetcakefactory.com

German Chocolate Cake
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate/water mixture. Sift together dry ingredients and add alternately with buttermilk to chocolate mixture, beating until smooth after each addition. Fold in beaten egg whites. Pour into three layer pans, lined on the bottom with brown paper. Bake at 350 degrees F. for 30 to 40 minutes. Read the complete recipe.
www.casagordita.com

German Chocolate Cake - European Drinking Chocolate
Close your eyes as you sip this delicious treat made with real milk chocolate, caramel and coconut milk powder, and you will swear you are back in Grandma's kitchen feasting on a freshly baked german chocolate cake. Serve it to guests or give it as a gift to pamper your loved ones. Or treat yourself like royalty with a steaming cup on a Sunday morning or to relax on a cool night.
www.worldpantry.com

Amazing German Chocolate Cake
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. Read the complete recipe.
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