German Chocolate Cake Topping King Arthur Flour Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GERMAN CHOCOLATE CAKE TOPPING - KING ARTHUR FLOUR



German Chocolate Cake Topping - King Arthur Flour image

Make and share this German Chocolate Cake Topping - King Arthur Flour recipe from Food.com.

Provided by senseicheryl

Categories     Dessert

Time 10m

Yield 1 batch of icing

Number Of Ingredients 10

1 cup light brown sugar
1 tablespoon Clear Jel, instant, available through King Arthur Flour
1/4 teaspoon salt
4 tablespoons unsalted butter
1/2 cup half-and-half (or milk)
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon butter pecan flavoring (or pralines & cream flavoring) (optional)
1 1/2 cups coconut, shredded (sweetened or unsweetened, toasted)
1 1/2 cups pecans, chopped, toasted

Steps:

  • Whisk together the brown sugar, Clear jel and salt until thoroughly combined.
  • Melt the butter in a medium-sized saucepan; stir in the milk or haft & half, sugar mixture and corn syrup. Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
  • Remove from the heat and stir in the vanilla, flavor, coconut and pecans. Spread on cooled cake.

Nutrition Facts : Calories 3502.3, Fat 260.1, SaturatedFat 120.9, Cholesterol 166.9, Sodium 797.9, Carbohydrate 306.5, Fiber 36.5, Sugar 240.1, Protein 27.8

GERMAN CHOCOLATE CAKE



German Chocolate Cake image

We know you're Betty, you know you're Betty, now show it to the world with this amazing homemade German chocolate cake. There's no cake more special, with its signature coconut-pecan filling and topping. This classic from-scratch German chocolate cake recipe is the best way to bring all the flavor to the table in just 30 minutes and gives you all the Betty bragging rights you could ever ask for. Pick a day, grab the ingredients and start making amazing in your kitchen, like we know you can.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 18

Cooking spray to grease pans
4 oz sweet baking chocolate
1/2 cup water
2 1/4 cups Gold Medal™ all-purpose flour or 2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter (2 sticks), room temperature
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
3 egg yolks
1 cup granulated sugar or packed brown sugar
1/2 cup butter (1 stick)
1 cup evaporated milk (from 12-oz can)
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Steps:

  • Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
  • Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
  • Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
  • On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
  • Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
  • Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
  • Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
  • In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
  • Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.

Nutrition Facts : Calories 730, Carbohydrate 83 g, Cholesterol 190 mg, Fat 6, Fiber 2 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 62 g, TransFat 1 g

GERMAN CHOCOLATE CAKE I



German Chocolate Cake I image

German Chocolate Cake with brown sugar and coconut topping.

Provided by Sally

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Yield 12

Number Of Ingredients 16

1 ½ cups cake flour
1 cup white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup butter, softened
⅜ cup buttermilk
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate
2 large eggs eggs
⅜ cup buttermilk
⅔ cup flaked coconut
½ cup packed brown sugar
2 tablespoons cream
¼ cup chopped walnuts
¼ cup butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
  • Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
  • To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.6 g, Cholesterol 58.7 mg, Fat 16.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 9.7 g, Sodium 278.1 mg, Sugar 32.8 g

More about "german chocolate cake topping king arthur flour recipes"

GERMAN CHOCOLATE MINI CAKES RECIPE - KING ARTHUR …
To make the topping: Combine the butter, salt, half-and-half, and sugar in a medium-sized saucepan. Bring to a simmer, and cook gently, stirring …
From kingarthurbaking.com
  • Preheat the oven to 350°F. Lightly grease or line a 9" x 13" pan with parchment paper., To make the cake: In a large mixing bowl, beat together the butter, sugar, salt, espresso powder, baking powder, and vanilla until smooth and creamy., Add the eggs to the butter mixture one at a time, beating well after each addition.
  • Scrape the bottom and sides of the bowl after you've added the first 2 eggs., Stir in the cocoa., Beat in the flour in three additions, alternating with the water.
  • Scrape the bowl after each addition. Pour the batter into the prepared pan., Bake the cake for 35 to 40 minutes, until a cake tester inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan.
  • Remove the cake from the oven., To toast the pecans and coconut for the topping: Leaving the oven on, place the nuts and coconut in separate round 8" or 9" cake pans.


PIONEER WOMAN GERMAN CHOCOLATE CAKE RECIPE
6 days ago Preheat oven to 350°F (175°C). Spray two 8-inch round baking pans with nonstick baking spray with flour or grease and flour them. Make the cake batter: In a large bowl, whisk …
From thepioneerkitchen.com


GERMAN CHOCOLATE CAKE - TASTES BETTER FROM SCRATCH
Feb 13, 2021 Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake. Stack the second …
From tastesbetterfromscratch.com


GERMAN CHOCOLATE CAKE TOPPING – KING ARTHUR FLOUR
German Chocolate Cake is not actually from Germany. It is named after Samuel German, who developed a type of dark baking chocolate for Baker's Chocolate
From maggies-recipes.com


TURTLE CHOCOLATE BROWNIES - TEXANERIN BAKING
5 days ago Refrigerate until the topping has firmed up and cut into bars. Cover and refrigerate for up to 4 days. Notes. For the flour, you can use 1 cup (125 grams) all-purpose flour, white …
From texanerin.com


GERMAN CHOCOLATE CAKE RECIPE (RICH, DECADENT AND …
Nov 5, 2024 Make this cake in a 9×13 inch pan, frost with the chocolate layer, and finish with the coconut pecan topping. How To Make German Chocolate Cake Chocolate Cake. Prepare and bake chocolate cake (as directed in the …
From ourzestylife.com


GERMAN CHOCOLATE CAKE RECIPE - SWANS DOWN CAKE FLOUR
Preheat oven to 350℉. Grease and flour 3 (8-inch) round cake pans. Whisk flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl; set aside.
From swansdown.com


MOIST GERMAN CHOCOLATE CAKE RECIPE - CAKES BY MK
Oct 22, 2024 Chocolate Cake. Preheat oven to 180 °C (350°F) conventional and grease two 8 inch cake pans (I use my homemade cake release).Line the bottoms with parchment paper as well. Sift together flour, cocoa powder, …
From cakesbymk.com


TINKS KITCHEN: GERMAN CHOCOLATE CAKE
Jan 1, 2021 Cake. 1 cup (120g) King Arthur Unbleached All-Purpose Flour ; ¾ teaspoon baking powder ; ¼ teaspoon baking soda ; ¼ teaspoon salt ; 6 tablespoons (32g) Cocoa; 1 tablespoon Espresso Powder ; ½ cup + 2 …
From tinkskitchen.com


BEST RECIPE FOR GERMAN CHOCOLATE CAKE - THE FIRST YEAR
Nov 6, 2023 What makes this the Best German Chocolate Cake Recipe. ... I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one-for-one substitute for regular flour. Sheet Cake: ... The frosting for …
From thefirstyearblog.com


GERMAN CHOCOLATE CAKE TOPPING KING ARTHUR FLOUR RECIPES
Steps: In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min. Add the coconut and pecans, beat until thick enough to spread.
From tfrecipes.com


KING ARTHUR GERMAN CHOCOLATE CAKE RECIPES
1 cup light brown sugar: 1 tablespoon Clear Jel, instant, available through King Arthur Flour: 1/4 teaspoon salt: 4 tablespoons unsalted butter: 1/2 cup half-and-half (or milk)
From tfrecipes.com


CLASSIC GERMAN CHOCOLATE CAKE | LET'S DISH RECIPES
Dec 16, 2024 Step 2. Prepare and Preheat: Preheat your oven to 350°F (175°C).Grease three 8-inch round cake pans with butter or cooking spray, and line the bottoms with parchment paper …
From letsdishrecipes.com


CLASSIC GERMAN CHOCOLATE CAKE RECIPE - KITCHEN FRAU
Jun 30, 2019 This German Chocolate Cake recipe is a classic - a moist, rich chocolate cake base with an irresistibly nutty topping that tastes of creamy, soft caramel studded with deliciously toasted coconut and pecans. Make it as a …
From kitchenfrau.com


GLUTEN-FREE GERMAN CHOCOLATE CAKE - MEANINGFUL EATS
Mar 21, 2022 Here are some of the key ingredients in this gluten free German chocolate cake recipe: A high-quality gluten-free 1:1 baking flour: I like to use gluten-free measure-for-measure flour blend like King Arthur Flour in my …
From meaningfuleats.com


ALMOND FLOUR GERMAN CHOCOLATE CAKE RECIPES
Steps: Preheat the oven to 350 degrees. Spread the coconut and almonds on separate baking sheets and toast, stirring occasionally, just until golden brown, 10 to 15 minutes.
From tfrecipes.com


AUTHENTIC GERMAN'S CHOCOLATE CAKE - MY COUNTRY TABLE
May 12, 2019 Preheat oven to 350 degrees. For the Cake. Prepare three 9″ round cake pans, by lining them with rounds of wax paper. Grease and the insides of the pans and the wax paper rounds and dust them with cocoa.
From mycountrytable.com


PERFECT CAKE FOR YOUR CHRISTMAS TABLE/OLD SCHOOL TRIPLE …
OLD SCHOOL GERMAN CHOCOLATE CAKECAKE RECIPE:2 all-purpose flour,1 teaspoon baking soda1/2 teaspoon salt4 ounces German's Sweet Chocolate, chopped into 1/2-in...
From youtube.com


GERMAN CHOCOLATE BUNDT CAKE - THE PEASANT'S DAUGHTER
4 days ago ROUND CAKE PANS – Use two 8-inch or 9-inch round cake pans to create a layered cake.Adjust the baking time to approximately 30–35 minutes, checking for doneness …
From thepeasantsdaughter.net


THE BEST GERMAN CHOCOLATE CAKE IN ALL THE LAND - YAMMIE'S NOSHERY
Dec 17, 2013 Made this for my birthday. I used King Arthur gluten free 1:1 flour. The cake is the best chocolate cake I’ve had or made. Will be our go to! There was too much powdered sugar …
From yammiesnoshery.com


BROWNIE CHEESECAKE CAKE - TEXANERIN BAKING
3 days ago That said, 1-to-1 gluten-free baking blends work great, too. My go-to options are Bob’s Red Mill 1-to-1 Gluten-free Baking Flour or King Arthur Flour Gluten-free Measure for …
From texanerin.com


GERMAN CHOCOLATE SHEET CAKE - MY GRANDMA'S PIE - GRANDMA'S …
The cake, featuring this specific chocolate, gained popularity in the United States in the 1950s when a recipe for “German’s Chocolate Cake” was published in a Texas newspaper. The …
From mygrandmaspie.com


Related Search