German Chocolate Cream Cheese Frosting Recipes

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GERMAN CHOCOLATE CREAM PIE



German Chocolate Cream Pie image

"This lovely light-textured pie is simple to whip up ahead of time yet looks and tastes like you fussed," assures Genise Krause of Sturgeon Bay, Wisconsin. A convenient prepared pie crust holds the smooth chocolate filling.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

4 ounces German sweet chocolate, chopped
1/3 cup milk
3 ounces cream cheese, softened
2 tablespoons sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Whipped topping, fresh mint and chocolate dessert decorations, optional

Steps:

  • In a saucepan over low heat, cook the chocolate and milk until chocolate is melted; stir until smooth. In a bowl, beat cream cheese and sugar until smooth. Stir in chocolate mixture. Fold in whipped topping. Spoon into crust. Freeze until firm. May be frozen for up to 3 months., Remove from the freezer 10 minutes before serving. Garnish with whipped topping, mint and chocolate dessert decorations if desired.

Nutrition Facts : Calories 305 calories, Fat 18g fat (11g saturated fat), Cholesterol 13mg cholesterol, Sodium 158mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 0 fiber), Protein 3g protein.

GERMAN CHOCOLATE CREAM CHEESE FROSTING



German Chocolate Cream Cheese Frosting image

Make and share this German Chocolate Cream Cheese Frosting recipe from Food.com.

Provided by Dragonfly AZ

Categories     Dessert

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 5

4 ounces bar German chocolate, chopped
8 ounces cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar

Steps:

  • Melt chocolate in microwave and set aside to cool.
  • In large mixing bowl, beat cream cheese for about 30 seconds.
  • Add melted chocolate and blend on low for about 30 seconds until well mixed.
  • Add milk, vanilla and 3 1/2 cups sugar and blend on low speed until well incorporated, about 30 seconds.
  • Add more sugar if necessary and beat on medium for 1-2 minutes more, or until fluffy.
  • Use to frost and fill cake.

Nutrition Facts : Calories 929.5, Fat 34, SaturatedFat 20.9, Cholesterol 71.9, Sodium 200.6, Carbohydrate 158, Fiber 1.8, Sugar 151.2, Protein 6.3

GERMAN CHOCOLATE CAKE FROSTING



German Chocolate Cake Frosting image

Make and share this German Chocolate Cake Frosting recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 25m

Yield 2 1/2 cups (one cake's worth)

Number Of Ingredients 7

1 cup evaporated milk
1 cup sugar
1 egg yolk (I don't use it but the recipe calls for it)
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups flaked coconut
1 cup chopped pecans

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.

GERMAN CHOCOLATE CHEESECAKE



German Chocolate Cheesecake image

"My daughter requests this as her birthday cake, and I take it to potlucks, church dinners or any time the dessert is my responsibility," says Kathy Johnson of Lake City, South Dakota.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

1 package German Chocolate cake mix (regular size)
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
4 large eggs, lightly beaten
FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans

Steps:

  • Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. , Pour half of the cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour. , For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. , Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

Nutrition Facts : Calories 615 calories, Fat 37g fat (16g saturated fat), Cholesterol 165mg cholesterol, Sodium 461mg sodium, Carbohydrate 66g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.

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