German Chocolate Ring Recipes
GERMAN CHOCOLATE CAKE FROSTING II
German chocolate cake frosting that is cooked on top of the stove and put on warm cake while frosting is warm.
Provided by Carol B
Categories Desserts Frostings and Icings Chocolate
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 23.5 g, Cholesterol 57.3 mg, Fat 18.4 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 129.5 mg, Sugar 21.5 g
GERMAN CHOCOLATE CAKE FROSTING
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
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 RING
This recipe is modeled after German sweet chocolate cake, which is my favorite, so it's no wonder I enjoy making and eating this sweet-tasting bread! You can make it ahead and freeze to bring out when you need an easy showstopper. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 50m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough. , Turn dough onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour. , Punch dough down; turn onto lightly floured surface. Roll dough into an 18x10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture. , Roll up dough jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheet. Pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.
Nutrition Facts : Calories 222 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
EASY GERMAN CHOCOLATE CAKE ICING
This is a very quick, easy icing recipe for German chocolate cake. It's the best and quickest. My grandmother passes it to my mom, my mom to me, and me to you. You can substitute walnuts for pecans, if desired.
Provided by BESTHEN
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Melt butter in a large saucepan over medium-high heat. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Cook, stirring constantly, until thick and bubbling, about 3 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 29 g, Cholesterol 21.1 mg, Fat 16.7 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 7.2 g, Sodium 83.1 mg, Sugar 26.9 g
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3.3/5 (3)Total Time 2 hrs 20 minsServings 10Calories 496 per serving
- Mix 3/4 cup of the chocolate chips and 1 cup of the coconut with the pecans and 1 egg in a medium bowl and set the mixture aside. Next, combine 2 cups of the flour, undissolved yeast, sugar, and salt in a large mixer bowl. Heat the milk and 4 tablespoons of the butter until very warm, or about 120 degrees Fahrenheit, and add this to the flour mixture. Beat until smooth, then add the 2 remaining eggs and beat for 2 minutes.
- Stir in enough of the remaining flour to form a soft dough. Turn the contents of the bowl onto a lightly floured surface and knead until smooth and elastic, or about 6 to 8 minutes. Cover the dough and let it rest for 10 minutes.
- Next, roll the dough into an 18-by-10-inch rectangle on a lightly floured surface. Melt the remaining 1 tablespoon of butter and brush it over the dough. Spread the dough with the reserved chocolate-coconut mixture. Then, roll up the dough jellyroll style, staring from the long side and pinching the seams to seal. Place the dough seam side down on a greased baking sheet and form a ring by pinching the ends together. Using sharp scissors, cut from the outside edge to 2/3 of the way toward the center ring at 1-inch intervals. Separate the strips slightly to allow the filling to show. Cover the cake and let it rise until doubled in bulk, or about 50 to 60 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Bake the ring cake in the oven for 30 to 40 minutes or until golden brown. Sprinkle the cake with the remaining 1/4 cup of chocolate chips and let it stand for 5 minutes. Spread the melted chips and sprinkle with the remaining 1/4 cup of coconut. Carefully remove the ring cake from the pan to a wire rack and let it cool before serving.
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4.4/5 (35)Total Time 1 hr 10 minsServings 1Calories 340 per serving
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; or line with parchment, and grease the parchment., To make the cake: Add the boiling water to the cocoa a bit at time, stirring until well blended.
- Add the eggs and oil; beat on medium speed for 2 minutes., Scrape the bottom and sides of the bowl, and add the vanilla.
- Then the cocoa mixture in three additions, scraping the bottom and sides of the bowl after each addition.
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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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