German Chocolate Caramel Cake Recipes

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GERMAN CHOCOLATE CAKE



German Chocolate Cake image

German chocolate cake, with its traditional stack of dark chocolate cake layers smothered with caramel frosting and pecan goodness and coconut, invariably impresses. And it's surprisingly easy to make.

Provided by Editors of Cook's Illustrated

Categories     Dessert

Time 4h45m

Number Of Ingredients 21

4 large egg yolks
One (12-ounce) can evaporated milk
1 cup granulated sugar
1/4 cup packed light brown sugar
6 tablespoons (3 oz) unsalted butter (cut into 6 pieces)
1/8 teaspoon salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut
1 1/2 cups (6 oz) finely chopped pecans (toasted)
4 ounces semisweet or bittersweet chocolate (chopped fine)
1/4 cup Dutch-processed cocoa
1/2 cup boiling water
2 cups unbleached all-purpose flour (plus more for dusting the pans)
3/4 teaspoon baking soda
12 tablespoons (6 oz) unsalted butter (softened but still cool)
1 cup granulated sugar
2/3 cup packed light brown sugar
3/4 teaspoon table salt
4 large eggs (room temperature)
1 teaspoon vanilla extract
3/4 cup sour cream (at room temperature)

Steps:

  • In a medium saucepan off the stove, whisk the egg yolks. Gradually whisk in the evaporated milk. Add the sugars, butter, and salt and cook over medium-high heat, whisking constantly, until the mixture is boiling, frothy, and slightly thickened, about 6 minutes.
  • Pour the mixture into a bowl, whisk in the vanilla, then stir in the coconut. Let cool until room temperature. Cover with plastic wrap and refrigerate until cool, at least 2 hours or up to 3 days. (Do not add the pecans now or they'll turn soggy. Have patience.)
  • Preheat the oven to 350°F (175°C). Toast the pecans on a rimmed baking sheet until fragrant and browned, about 8 minutes. Transfer to a plate to cool.
  • Keep your oven at 350°F (175°C) and adjust an oven rack to the lower-middle position.
  • In a small bowl, combine the chocolate and cocoa in a small bowl and then add the boiling water. Just wait for the chocolate to melt, about 2 minutes. Whisk until smooth and let stand until room temperature.
  • Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray and then line the bottoms with parchment or waxed paper rounds cut to fit. Spray the paper rounds, dust the pans with flour, and tap out any excess flour. Sift the flour and baking soda into a medium bowl or onto a sheet of parchment or waxed paper.
  • In the bowl of a standing mixer, beat the butter, sugars, and salt at medium-low speed until the sugar is moistened, about 30 seconds. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 minutes, scraping down the bowl with a rubber spatula halfway through.
  • With the mixer running at medium speed, add the eggs one at a time, beating well after each addition and scraping down the bowl halfway through. Beat in the vanilla, then increase the speed to medium-high and beat until light and fluffy, about 45 seconds.
  • With the mixer running at low speed, add the chocolate mixture, then increase the speed to medium and beat until combined, about 30 seconds, scraping down the bowl once. (The batter may appear broken or to have separated; this is okay.) With the mixer running at low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients. Beat in each addition until barely combined. After adding the final flour addition, beat on low until just combined, then stir the batter by hand with a rubber spatula, scraping the bottom and sides of the bowl. The batter will be thick.
  • Divide the batter evenly between the prepared cake pans, spreading the batter to the edges of the pans with the rubber spatula and smoothing the surface.
  • Bake the cakes until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool in the pans 10 minutes, then invert the cakes onto a greased wire rack; peel off and discard the paper rounds. Cool the cakes to room temperature before filling, about 1 hour. (The cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
  • Stir the toasted pecans into the chilled filling. Set 1 cake layer on a serving platter or cardboard round that's cut slightly smaller than the cake. Place the second cake on a work surface or leave it on the wire rack. Hold a serrated knife held so the blade is parallel with the work surface and use a sawing motion to cut each cake into 2 equal layers. Carefully lift the top layer off each cake.
  • Using an icing spatula, distribute about 1 cup filling evenly on the cake layer on the serving platter or cardboard round, spreading the filling to the very edge of the cake and evening the surface. Carefully place the upper cake layer on top of the filling. Repeat using the remaining filling and cake layers. Dust any crumbs from the platter and serve. (The cake may be refrigerated, covered loosely with foil, up to 4 hours. If the cake has been refrigerated longer than 2 hours, let it stand at room temperature for 15 to 20 minutes before slicing and serving.)

Nutrition Facts : ServingSize 1 slice, Calories 764 kcal, Carbohydrate 86 g, Protein 10 g, Fat 44 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 185 mg, Sodium 363 mg, Fiber 4 g, Sugar 65 g, UnsaturatedFat 18 g

GERMAN CHOCOLATE BARS



German Chocolate Bars image

These are just like German chocolate cake, but you can eat them with your hands!

Provided by R. Staffel

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 20

Number Of Ingredients 7

1 (14 ounce) package individually wrapped caramels, unwrapped
⅓ cup sweetened condensed milk
1 (18.25 ounce) package German chocolate cake mix
¾ cup butter, melted
½ cup sweetened condensed milk
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 13 x 9 inch pan.
  • Melt caramels with 1/3 cup condensed milk.
  • In a separate bowl, combine cake mix with melted butter and 1/2 cup of condensed milk. Stir well.
  • Spread 1/2 of the cake mix mixture in pan and bake for 6 to 8 minutes.
  • Remove from oven and cover with caramel, chips and nuts. Put remaining cake mix on top. Bake for another 10 minutes.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 48.9 g, Cholesterol 24 mg, Fat 17.4 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 304.4 mg, Sugar 37 g

CHOCOLATE CARAMEL BROWNIES



Chocolate Caramel Brownies image

My aunt gave me this recipe. It is a little trouble, but they will be the best brownies you'll ever eat.

Provided by Barbara Hodge

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 45m

Yield 15

Number Of Ingredients 7

14 ounces caramels
½ cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
⅓ cup evaporated milk
¾ cup butter, melted
¼ cup chopped pecans
2 cups milk chocolate chips

Steps:

  • Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
  • Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
  • In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
  • Bake for 8 minutes.
  • Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
  • Bake for an additional 20 minutes. Remove and let cool.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 64.1 g, Cholesterol 35.1 mg, Fat 22.1 g, Fiber 0.2 g, Protein 5.6 g, SaturatedFat 12.1 g, Sodium 397.8 mg, Sugar 48.2 g

GERMAN CHOCOLATE CARAMEL CAKE



German Chocolate Caramel Cake image

This is a quick and easy dessert. Not exactly diet, but worth the calories. Serve and sit back and wait for the ohs and ahs. Definitely a keeper

Provided by Patricia Yates

Categories     Cakes

Time 45m

Number Of Ingredients 5

1 box cake mix, german chocolate
1 can(s) sweetened condensed milk
1 jar(s) caramel topping
8 oz frozen whipped topping, thawed
3 english toffee candy bars, crushed

Steps:

  • 1. Prepare and bake cake as directed in a 9 X 13 inch greased pan. Cool completely. Gently poke holes in cake using wooden spoon. Combine condensed milk and topping and slowly pour over cake. Sprinkle with crushed candy. Chill until ready to serve. Top with thawed whipped topping. Add more crushed candy on top if desired.

GERMAN CHOCOLATE CARAMEL BARS



German Chocolate Caramel Bars image

Make and share this German Chocolate Caramel Bars recipe from Food.com.

Provided by Jollymae

Categories     Bar Cookie

Time 45m

Yield 18-24 bars, 18-24 serving(s)

Number Of Ingredients 5

2 (18 ounce) boxes German chocolate cake mix
1 cup butter, melted
1 (14 ounce) bag caramels
1 (12 ounce) bag chocolate chips
1 (12 ounce) can evaporated milk

Steps:

  • Mix the 1st cake mix with 1/2 cup (1 stick) of butter and 1/3 cup of evaporated milk.
  • Press this into a 9 x 13 pan and bake at 350 degrees for 8-10 mins or until top is flaky. (It depends on your oven, my oven is weird so I always have to take a fork to the top and kind of pull a little back to see if it's still gooey in the middle).
  • Melt entire bag of caramels with 1/3 cup evaporated milk until smooth.
  • Pour over the first layer after it is finished baking.
  • Sprinkle chocolate chips over the top of the Carmel. (you can use as many as you want to).
  • Mix 2nd cake mix with other 1/2 cup (1 stick) of butter and 1/3 cup evaporated milk.
  • Because of the melted Carmel you won't be able to spread this over the top for the second layer so you have to make it into patties and lay them on top.
  • Once the second layer is on top, Bake for another 18 mins or until the top is flaky.

Nutrition Facts : Calories 517.9, Fat 24.5, SaturatedFat 13.1, Cholesterol 34.1, Sodium 513.4, Carbohydrate 76.2, Fiber 3.1, Sugar 52.8, Protein 5.5

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