Sinful Triple Layer German Chocolate Cake Recipes

GERMAN CHOCOLATE CAKE (INSIDE OUT)

Steps:

• Sift together the first six dry ingredients (sugar, flour, cocoa powder, baking soda, baking powder and salt) into a large bowl and set aside.
• In a measuring jug, whisk together the next four ingredients (buttermilk, melted butter, eggs, and vanilla), and pour into a mixing bowl.
• Add the sifted dry ingredients onto the liquid in the bowl.
• Beat at low speed on a stand mixer, whisk by hand or use a hand mixer; scrape down the sides with a spatula, then mix at high speed for one minute.
• Return the speed to low, and pour in boiling-hot water and mix well, using spatula to scrape the sides so the thin batter is evenly mixed.
• Divide the mixture evenly into the 3 prepared pans. Bake 2 pans in the upper third of the oven, and one in the lower third.
• After about 13 minutes, reverse the trays, and turn them 180 degrees so they bake evenly. Continue to bake for another 7 to 12 minutes, or until a tester comes out clean
• Cool cakes in pans about 15 minutes, then run a thin knife around the edges and remove from the pans. Peel off the paper and allow to cool completely on a metal rack.
• Put the caramel condensed milk in a medium sized pot and warm gently.
• Stir in the coconut. Then add the chopped nuts into the condensed milk and mix well. Keep warm until ready to fill cake.
• Place the heavy cream and chocolate in a pot over low heat and stir until evenly combined and smooth.
• Remove from heat immediately, and allow to cool slightly, stirring from time to time
• You can choose to put the cake together on your cake plate or stand, or, if you want to go heavy on the ganache, assemble the cake on the cooling rack with a tray underneath to catch the excess. If you don't have a large cake lifter, I would advise putting the cake on the serving plate to decorate.
• Spread half of the coconut filling on top of one layer of cake while still on the cooling rack. Using a wet spatula helps the filling not to stick.
• Top with another cake layer and repeat with the remaining coconut filling, and top with the last layer of cake
• Place the cooling rack with the cake on top, over a tray to catch the dripping ganache. Make sure the ganache is not too warm, or all of it will run off the cake, but not too cool, or none of it will spread. You can check by pouring it onto the back of a spoon to see how it runs off.
• Slowly pour the ganache onto the center of the cake, allowing it to run off the sides. You may need to tip the tray a little to "help" the ganache run off all the edges evenly
• After all the ganache is poured, place the Inside Out German chocolate cake and tray in the fridge for at least an hour.
• Once the chocolate ganache has set, place the cake on a serving plate. I have a cake lifter which works extremely well to move cakes.
• Keep refrigerated and bring the cake to room temperature before serving.
• Cake freezes well.

GERMAN CHOCOLATE 6-LAYER CAKE

Steps:

• For the cake: Grease and flour three 9-inch round cake pans. Preheat the oven to 350 degrees F.
• Combine the chocolate with 1/2 cup boiling water in the top of a double boiler until the chocolate is melted.
• Cream together the sugar and butter with an electric mixer on medium speed, 3 minutes. Fold in the melted chocolate. Add the egg yolks.
• Sift together the flour, baking soda and salt in a small bowl. Add to the butter mixture and stir to combine, scraping down the sides of the bowl. Stir in the buttermilk.
• Beat the egg whites in a clean bowl with cleaned beaters until stiff peaks form. Fold the egg whites into the cake batter. Divide the batter among the prepared cake pans and bake until a knife inserted in the center comes out clean, about 35 minutes. Invert the pans onto racks and cool well.
• For the frosting: Combine the sugar, evaporated milk, butter, egg yolks and vanilla in a medium saucepan. Bring to a boil, stirring continuously, being careful not to scorch the frosting. Lower the heat and cook, 2 minutes. Remove from the heat and stir in the coconut and pecans. Spread the frosting in a shallow pan, and place in the refrigerator to cool completely.
• To assemble the cake: Slice each cake layer in half horizontally, making a total of 6 thin layers. Place the first cake layer on a cake plate, then spread about 1/4 inch of the frosting over the top of the cake. Place the next cake layer over the frosting. Repeat the layers, alternating cake and frosting, until all the layers have been used. Frost the outside of the cake.

GERMAN CHOCOLATE CAKE FROSTING FOR TRADITIONAL 3 LAYER CAKE

Steps:

• In a medium saucepan place the evaporated milk, sugar, butter, and beaten egg yolks.
• Cook over medium heat, stirring constantly.
• When it starts to bubble and get thick, remove from the heat.
• Add the pecans and coconut and then the vanilla.
• Spread on cooled cake.
• Enjoy!

SHOULD BE SINFUL TRIPLE CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare pudding with milk as directed on package.
• Remove from heat and blend dry cake mix into hot pudding.
• The mixture will be very thick and spongy.
• Pour into greased and floured 9 x 13 inch pan.
• Sprinkle with chocolate chips and nuts.
• Bake for 30 to 35 minutes.

SINFUL CHOCOLATE CAKE

Steps:

• Spread one can cherry pie filling over cooled prepared cake.
• Combine cream cheese with 1/2 cup of the milk, beat until creamy.
• Add rest of milk and the box of instant pudding, beat until well mixed.
• Let sit until thickened.
• Then pour over cherry pie filling.
• Garnish with maraschino cherries and chopped nuts.
• Chill 4 hours or more before serving.