German Chocolate Cake Mix Hack Recipes
GERMAN CHOCOLATE BROWNIES
This easy to make German Chocolate Brownies recipe has all of the German Chocolate cake flavors you love with a lot less work! Use store-bought chocolate cake mix or make your own favorite brownies. Just be sure not to overcook the brownie batter.
Provided by Angela Allison
Categories Dessert
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degees. Grease and line a 9 x 9 inch baking pan with parchment paper leaving an overhang; set aside.
- In a large bowl, stir together the cake mix, oil, eggs, and vanilla until just combined. (The mixture will be thick)*
- Press the brownie mixture into the bottom of the prepared pan. Bake on the center rack for about 18-20 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Be careful not to overcook the brownies.
- While the brownies bake, in a medium saucepan over low heat, whisk together the half and half, brown sugar, butter, egg yolks, vanilla, and salt. Bring to a low simmer and whisk constantly until thickened, about 8 minutes.
- Turn of the heat and stir in the shredded sweetened coconut and chopped pecans. Pour over the cooked brownies and sprinkle on chocolate chips if using.
- Cool the bars completely before cutting. You can refrigerate to speed up this process. To cut, simply remove the bars from the pan using the parchment paper and cut into 16 squares.
Nutrition Facts : Calories 304 kcal, Carbohydrate 31 g, Protein 4 g, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 51 mg, Sodium 281 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 12 g, ServingSize 1 serving
DIANE'S GERMAN CHOCOLATE CAKE
This is much easier than your old-fashioned scratch recipes and it tastes just as good.
Provided by Diane Pace
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
- Combine the cake mix, instant vanilla pudding, cocoa, buttermilk, vegetable oil and the 3 whole eggs. Mix until blended and pour the batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until the cakes test done. Set cakes aside to cool.
- In a medium sized sauce pan mix the evaporated milk, white sugar, 3 egg yolks and the butter. Cook over medium heat until the mixture is thick. Remove from heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked coconut and the chopped pecans. Use to fill and frost cake.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 82.9 g, Cholesterol 153.6 mg, Fat 36.4 g, Fiber 2.7 g, Protein 9.1 g, SaturatedFat 13.6 g, Sodium 638.4 mg, Sugar 60.7 g
GERMAN CHOCOLATE CAKE (WITH CAKE MIX)
Easy German chocolate cake recipe with cake mix, homemade with simple ingredients. Soft and moist chocolate cake layers are filled with coconut pecan frosting and topped with chocolate ganache.
Provided by Abeer Rizvi
Categories Dessert
Time 1h10m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, add eggs butter, buttermilk and mix until fluffy.
- Add chocolate cake mix, cocoa powder and mix until just combined. There might be a few lumps and that's perfectly fine. Don't over-mix!
- Pour this batter into two greased and floured round cake pans (Dimensions: 8x2), lined with parchment paper.
- Bake at 350 degrees for 40 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cakes to cool to room temperature.
- While the cakes are baking and cooling, prepare coconut pecan frosting and ganache.
- Trim sides of the cake (optional) and if there is a dome, trim the top so that the cake is flat (required).
- Place one cake on a serving dish.
- Use a spatula to spread frosting on top.
- Drizzle spoonfuls of chocolate ganache.
- Then, place the other cake on top and press gently to secure it into place.
- Use a spatula to spread frosting on top again.
- Drizzle spoonfuls of chocolate ganache again. Enjoy!
Nutrition Facts : Calories 385 kcal, Carbohydrate 42 g, Protein 7 g, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 116 mg, Sodium 610 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
THESE DUNCAN HINES HACK RESULTS IN THE MOST IRRESISTIBLE CHOCOLATE CAKE
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix all ingredients together except for chocolate chips. After thoroughly mixed, stir in chocolate chips.
- Pour into greased bundt pan. Bake for 55-60 minutes.
- Meanwhile, prepare the ganache. Warm the whipped topping in a saucepan or microwave. Place chocolate chips in a bowl. Pour hot whipped topping over chocolate chips and wait a minute to allow the chocolate chips to melt. Mix until smooth. Pour over cooled cake.
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- Arrange oven racks in upper and lower third of oven. Preheat oven to 350°F. Spray two baking sheets with cooking spray.
- Beat cake mix, butter and eggs in large bowl with an electric mixer on medium speed until well blended, about 2 minutes. Divide dough into 24 equal pieces and place on baking sheets. Bake 14 to 16 minutes, turning and rotating pans halfway through. Cool on baking sheets 1 minute before removing to rack to cool completely.
- Melt butter in a large saucepan over medium heat. Stir in brown sugar, coconut, pecans, milk, vanilla and salt; bring to a boil. Remove from heat and cool until thickened.
- Frost cookies evenly with cooled frosting. Place chocolate chips in small microwave-safe bowl and microwave 30 seconds. Stir until melted. Drizzle frosted cookies with melted chocolate.
UPGRADED GERMAN CHOCOLATE CAKE - SALLY'S BAKING …
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- Preheat oven to 350°F (177°C). Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
- Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
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- Combine cake mix, water, oil, eggs and frosting in a large mixing bowl. Beat with a handheld mixer until smooth.
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Servings 12Total Time 50 mins
- Beat German chocolate cake mix and next 3 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into a greased and floured 13- x 9-inch baking pan.
- Bake at 350° for 32 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.
- Note: For testing purposes only, we used Betty Crocker Super Moist German Chocolate Cake Mix.
HOW TO HACK A BOXED CAKE MIX AND MAKE IT INFINITELY BETTER ...
From huffpost.com
Author Kelly PaigePublished 2019-05-16Estimated Reading Time 4 mins
- Add additional eggs. Advertisement. Add one more egg than the box says to transform your baked goods into superior desserts. The additional egg adds more fat to the batter, creating a richer, moister taste while also providing structure for a more tender cake.
- Use butter instead of oil. Most boxed cake mixes call for a neutral oil, such as canola or vegetable. Next time, try using melted butter in place of the oil in a 1-to-1 substitution.
- Replace water with milk or coffee. Advertisement. Using whole milk instead of water (with a 1-to-1 substitution) in the recipe will result in a richer, denser cake that tastes homemade.
- Go crazy with mix-ins. Amp up your baked goods with flavor boosters like lemon or orange zest, chocolate chips, sprinkles, chopped nuts, almond or vanilla extract, leftover candy, crushed cookies, seasonal jams or even soda.
- Whip it good. Advertisement. One common mistake with boxed cakes is not mixing the batter enough. For best results, whip the cake at medium speed for at least 3 minutes, until the texture and color of the batter have changed.
- Add sour cream or mayo. Yes, you read that right. Incorporating sour cream or mayonnaise into your batter will add moisture while giving it a little bit of tang.
- Add instant pudding mix. Next time you want to mask the boxed mix taste try adding a packet of instant pudding mix to your batter. It bumps up the flavor while keeping the cake super moist and soft.
- Brush cooled cake with simple syrup. Professional bakeries brush cooled cake layers with simple syrup (it’s just water and sugar, boiled until the sugar has dissolved) to help seal in moisture.
- Make your own frosting. Ditch that canned frosting (and its chemical taste) to make your own buttercream. You’ll be surprised at how easily it comes together and what a difference it makes to your cake.
EASY GERMAN CHOCOLATE CAKE | BARBARA BAKES
From barbarabakes.com
4.4/5 (414)Category Cakes
- Preheat oven to 350º. Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed for two minutes more.
- Pour into two greased and floured 9 inch round pans. Bake for 30 - 35 minutes. Cool on a wire rack for 10 minutes and remove from pans. I like to line my round cake pans with parchment paper before adding batter for easy removal from the pan
- You can also baked the cake in a greased and floured 13 x 9 baking dish. Bake 38–42 minutes until the cake springs back when lightly pressed. Allow to cool completely on a wire rack before frosting.
HEALTHY GERMAN CHOCOLATE CAKE | HEALTHY HACKS
From healthyhacks.net
Reviews 8Estimated Reading Time 5 mins
- For the frosting, spread the pecans and coconut out on a cookie sheet and bake in the 350 F oven for 3-10 min. Coconut can brown quickly, so depending on the baking sheet you use times may vary. Just keep your eye on it.
- In a medium sized saucepan, add the milk and cornstarch. Whisk together to get rid of any lumps. Turn the stove top on to medium-high heat, and continue to whisk the mixture occasionally until thickened.
- Reduce the heat the low and whisk in the yogurt, sugar, and vanilla extract. Make sure the vanilla yogurt is one that you like the flavor of by itself, since it will significantly impact the flavor of your frosting.
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10+ EASY CAKE MIX HACKS TO MAKE BOXED CAKE MIX BETTER!
From savoryexperiments.com
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- Up the Eggs. By simply mixing in one additional egg to the eggs that are already called for in the recipe, you are adding both moisture and fat to the batter.
- Who Needs Water? Does your batter need some liquid? Yes, of course, it does. Does the said liquid need to be void of any flavor? Sure doesn’t. Many box recipes call for water, but I like to use things that are a bit more exciting.
- Skip the Oil. Most boxes call for oil to be added to the batter. While some people love that texture (and it guarantees a moist cake,) I choose to skip it and instead add in the same amount of unsalted, melted butter.
- Add It All In. Who says mix-ins are only for ice cream? Think of these little gems as a way to up the ante in terms of what each slice looks and tastes like.
- Sift! For the love of all that is good and holy, sift the dry ingredients. All too often, these boxes are sitting around for a while at the store or on your shelf and home and they get lumps.
- Mix It Up. Another common mistake is not mixing the batter long enough once the wet and the dry ingredients are all together. Be sure you have a smooth batter with no lumps.
- Hey Puddin’ This one might seem strange, but adding a packet of instant pudding mix to your dry ingredients amplifies the flavor while insuring a soft cake.
- Get to Brushin’ With certain cakes and in certain cultures cakes are brushed with simple syrup or flavored syrups to give them an extra tender bite and a bit of flavor.
- Frost Yourself. I won’t lie to you, I am a big fan of the frosting in the tub, but it can be a dead giveaway of a boxed cake. Take a few minutes and make your own buttercream to give your cake a bit of sophistication.
- Poke It! Poke cakes are an easy and creative way to elevate your boxed cake mix. The flavor combos are endless, but here are some of my favorites.
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From bhg.com
- S'more Cake. Think a semihomemade dessert can't get much easier? Think again. This chocolate cake mix idea "bakes" in your slow cooker! Top the ultrasimple cake with marshmallow creme, milk chocolate, and graham cracker pieces to bring your favorite summer sweet indoors.
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- Chocolate-Marshmallow Ice Cream Sandwiches. Here's a different thing to make with chocolate cake mix. In this recipe, the shortcut ingredient gets transformed into soft, cakelike chocolate cookies.
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- Chocolate Waffle Cake. Skip the waffle mix and use a chocolate cake mix instead. We add chocolate milk, eggs, butter, and peanut butter chips to the cake mix before cooking in a waffle maker ($29, Target).
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- Chocolate Cupcakes with a Kick. This boxed chocolate cake mix recipe has a hint of heat, thanks to a dash of ground chipotle chile pepper. Top these rich chocolate cupcakes with cream cheese frosting and a drizzle of melted chocolate.
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