Pillsbury Bake Off German Chocolate Cookies Recipes

PILLSBURY BAKE OFF GERMAN CHOCOLATE COOKIES

Steps:

• In saucepan combine sugar, milk,1/2 cup butter, vanilla and egg yolks. Blend well. Cook over medium heat 10-13 minutes or until thickened, stirring frequently.
• Remove from heat, stir in coconut and pecans. Cool to room temperature.
• Reserve 1 1/4 cup frosting on the side.
• In a large bowl combine remaining frosting, cake mix, and 1/3 cup melted butter. Stir until thoroughly moistened.
• Shape dough into 1 inch balls. Refrigerate 6-8 hours for best result.
• Place dough balls 2 inches apart on ungreased cookie sheet. Make indentation in center of each ball. Fill indentation with 1/2 teaspoon of reserved frosting.
• Bake for 10-13 minutes in preheated 350 degree oven.
• Cool on cookie sheet for 5 minutes, then remove to wire rack to cool completely.
• To freeze place completely cooled cookies in tupperware container, with waxed paper between layers. To defrost place on serving tray and loosely cover with plastic wrap allowing some air flow at sides.

CAKE MIX GERMAN CHOCOLATE COOKIES

Steps:

• With mixer on low speed blend, butter, eggs and water. By hand stir in cake mix. Add coconut and nuts.
• Chill dough for approximately 1 hour before placing on parchment lined baking sheet.
• Form into large balls, place on baking sheet and press down with hand.
• Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.
• Note: If you wish a more chocolate flavor add the optional 4 tablespoons of cocoa.

GERMAN CHOCOLATE CAKE FROM SCRATCH

Steps:

• Cake:.
• Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
• Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
• Coconut Frosting:.
• In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
• Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
• Chocolate Frosting:.
• Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
• Cake Assembly:.
• Place one of the cake rounds on your serving stand or plate.
• 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 1/2 inch between the filling and edge of cake.
• Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
• Spoon remaining coconut frosting on top of the cake.

GERMAN CHOCOLATE THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
• Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
• Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.