German Chocolate Crater Cake Recipes

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

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 CRATER CAKE



German Chocolate Crater Cake image

This cake is sooo ooey gooey delicious. It was passed down from my great Aunt Ermadine. It is sure to be a crowd pleaser in your family.

Provided by Sheila McKay

Categories     Chocolate

Time 45m

Number Of Ingredients 8

1 c chopped pecans
1 c shredded coconut
1 box german chocolate cake mix
1 8 oz cream cheese
1 stick butter
1 1lb box of powdered sugar
2 2.5 ounce milky way bars
3/4 c evaporated milk

Steps:

  • 1. Preheat oven to 350 degrees. Coat a 9 x 13 inch baking dish with cooking spray. Sprinkle pecans and coconut on bottom of dish. Prepare cake mix according to directions on box. Pour over pecans and coconut. Melt cream cheese and butter in saucepan over low heat till combined then add powdered sugar and mix well. Pour cream cheese mixture over cake batter. Bake in oven 40-45 minutes. Meanwhile heat evaporated milk and milky way bars in saucepan over low heat until milky way bars are melted and fully incorporated into the milk. Let cool slightly. When cake is done, poke holes in top of cake with fork or knife. Pour milky way mixture over top of cake. Let cool completely. Enjoy plain, or with whipped cream or ice cream.

More about "german chocolate crater cake recipes"

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 …
From mycountrytable.com
  • 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.
  • Place the milk, sugar, egg yolks, butter and vanilla in a large saucepan. Cook over medium heat while stirring slowly but constantly until the mixture has thickened. This usually takes about 12 minutes. If you double the recipe, it takes 3 to 4 minutes longer.


THE BEST GERMAN CHOCOLATE CAKE - JEN AROUND THE WORLD

From jenaroundtheworld.com
Reviews 16
Calories 416 per serving
Category Desserts


BEST GERMAN CHOCOLATE CAKE RECIPE - THE PIONEER …
Jan 23, 2023 Step 1 For the cake: Preheat the oven to 350°. Spray 2 8-inch round baking pans with nonstick baking spray with flour. Step 2 Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a …
From thepioneerwoman.com


GERMAN CHOCOLATE CAKE - BAKE FROM SCRATCH
Preheat oven to 350°F (180°C). Butter and flour 2 (9-inch) round cake pans. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 …
From bakefromscratch.com


GERMAN CHOCOLATE EARTHQUAKE CAKE RECIPE
How to Store Leftover Cake. Refrigeration: Store any leftover earthquake cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Freezing: To freeze the cake, let it cool completely first. Then, wrap individual slices or …
From berlyskitchen.com


THE BEST GERMAN CHOCOLATE CAKE (VIDEO) - TATYANAS …
Sep 23, 2019 Prepare the cake layers first. Preheat oven to 350F/177C. Line three, 8-inch baking pans with parchment paper and spray sides with baking spray.
From tatyanaseverydayfood.com


GERMAN CHOCOLATE CAKE RECIPE - DR. OETKER
Bake the cake layers for about 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake layers to cool in the pans for 10 minutes. …
From oetker.ca


TRADITIONAL GERMAN CHOCOLATE CAKE — SALT & BAKER
Feb 13, 2023 Place a cake layer on a cake stand, add about 1 1/2 cups of the frosting to the top of the cake layer and spread to the edge of the cake. Add another cake layer to the top of the frosting, and continue adding 1 cup of the …
From saltandbaker.com


THE MOST AMAZING GERMAN CHOCOLATE CAKE
Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined.
From thestayathomechef.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


HOMEMADE TRADITIONAL GERMAN CHOCOLATE CAKE - THAT …
Aug 20, 2024 Frosting Preparation: For the frosting, combine the evaporated milk, an additional cup of sugar, three additional egg yolks, and ¼ cup of margarine in a large saucepan over medium heat.Bring to a boil, then reduce …
From thatovenfeelin.com


CLASSIC GERMAN CHOCOLATE CAKE RECIPE - DINNER, THEN …
Dec 10, 2024 Prep Time. Preheat oven to 350 degrees and prepare three 9-inch cake pans with butter and a dusting of cocoa powder. Dry Ingredients. Add the granulated sugar, flour, cocoa powder, baking powder, baking soda, and …
From dinnerthendessert.com


GERMAN CHOCOLATE CAKE FROM SCRATCH: RICH MOIST EASY
5 hours ago For the Chocolate Cake. 2 cups granulated sugar: This adds the sweetness and helps create a tender texture in the cake.; 2 cups all-purpose flour: The base for the cake, …
From homemadefoodfromscratch.com


HOMEMADE GERMAN CHOCOLATE CAKE (VIDEO) - ONCE …
Dec 18, 2024 For the Cake. Preheat the oven to 350°F and set an oven rack in the middle position.; Spray 3 or 2 (9-inch) round cake pans with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour.Line the bottoms of …
From onceuponachef.com


CLASSIC GERMAN CHOCOLATE CAKE RECIPE - SPRINKLE BAKES
Place a cake layer on an 8” cake board, a cake stand, or serving plate. Scoop 1/3 of the coconut-pecan frosting on top; spread as evenly as possible.
From sprinklebakes.com


THE BEST HOMEMADE GERMAN CHOCOLATE CAKE - HOUSE …
Oct 4, 2019 For the frosting, heat the granulated sugar, brown sugar, evaporated milk, butter, and egg yolks in a medium saucepan over medium heat until thick and golden brown, about 5 minutes.
From houseofnasheats.com


UPGRADED GERMAN CHOCOLATE CAKE - SALLY'S BAKING …
Apr 9, 2018 Make Ahead Instructions: Prepare cake through step 4.Wrap the individual baked cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the coconut pecan filling and …
From sallysbakingaddiction.com


INA GARTEN GERMAN CHOCOLATE CAKE
Preheat your oven to 375°F and grease two round baking pans. Mix sugar, flour, cocoa, baking powder, baking soda, and salt in a big bowl. In another bowl, mix eggs, buttermilk, oil, and vanilla.
From inagarteneats.com


GERMAN CHOCOLATE BUNDT CAKE - THE PEASANT'S DAUGHTER
Dec 19, 2024 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


GERMAN CHOCOLATE CAKE RECIPE
Oct 17, 2023 Decorating the German Chocolate Cake. Today, we changed things up a bit & frosted the sides of our German Chocolate Cake with our delicious Chocolate Buttercream …
From mycakeschool.com


GERMAN CHOCOLATE POKE CAKE | HOMEMADE RECIPES
Dec 7, 2024 Recipe: German Chocolate Poke Cake Ingredients. 1 box (15.25 oz) German chocolate cake mix (plus ingredients called for on the box, such as eggs, oil, and water) 1 can …
From fiqeu.com


GERMAN CHOCOLATE CAKE - SPATULA DESSERTS
Nov 3, 2020 This German chocolate cake recipe is the most delicious, moist, flavourful cake ever! It features a super moist chocolate cake but the real star is the butterscotch frosting loaded with pecan and coconut. Beyond how …
From spatuladesserts.com


FUDGY GERMAN CHOCOLATE BROWNIE BARS RECIPE
Dec 26, 2024 Ingredients. For the brownie layer; 10 tablespoons unsalted butter, melted; 1 ¼ cups granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; ½ cup all-purpose flour
From tastingtable.com


Related Search