White German Chocolate Cake Recipes

CLARA'S WHITE GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

WHITE GERMAN "CHOCOLATE" CAKE

Steps:

• 1. Cake: Preheat oven to 350 degrees F. Grease and flour 2 8-inch cake pans. In a medium bowl, sift flour, soda and salt. Set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Add flour mixture and mix in well. Add buttermilk and vanilla, and combine. Pour into prepared pans. Bake at 350 degrees F for 30-35 minutes or until golden and pick inserted into center comes out clean. Cool completely.
• 2. Coconut Frosting: 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.
• 3. Whipped Cream Cheese Frosting: In a medium, chilled bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
• 4. Assemble: Place one white cake layer on serving dish. Top with coconut-pecan frosting. Add next layer, topping with coconut-pecan frosting. Frost sides of cake with whipped cream cheese frosting, piping if desired. Chill until serving time.

WHITE GERMAN CHOCOLATE CAKE

Steps:

• 1. FOR THE CAKE: Preheat oven to 350 degrees. Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• 2. Frost with the Cream Cheese Frosting, -OR- you can omit the coconut and pecans in the cake batter, and frost with the Coconut-Pecan Frosting.
• 3. FOR THE CREAM CHEESE FROSTING: Cream the butter and cream cheese until fluffy. Add the vanilla extract and powdered sugar. Blend well and spread on cool cake.
• 4. FOR THE COCONUT-PECAN FROSTING: Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

BO'S BEST WHITE GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
• Mix flour, baking powder, and salt together in a bowl.
• Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.
• Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
• Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.
• Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature.
• Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.

GERMAN LEBKUCHEN CAKE WITH WHITE CHOCOLATE FROSTING

Steps:

• For syrup:
• Using vegetable peeler, remove peel (orange part only) from oranges in strips. Mince enough peel to measure 4 tablespoons. Mix honey, orange juice and 2 tablespoons orange peel (reserve remaining 2 tablespoons peel for cake) in heavy medium saucepan. Boil until reduced to 3/4 cup, about 10 minutes. Set honey syrup aside.
• For cake:
• Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with waxed paper. Butter paper. Dust pan with flour. Using electric mixer, beat first 8 ingredients in large bowl until fluffy. Mix in reserved 2 tablespoons minced orange peel. Add eggs 1 at a time, beating well after each addition. Sift flour, baking soda and baking powder into medium bowl. Mix half and half and lemon juice in small bowl. Beat dry ingredients alternately with half and half mixture into butter mixture, beginning and ending with dry ingredients. Mix in currants. Pour batter into prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. (Cake will not rise to top of pan.) Cool cake 20 minutes. Run small sharp knife around pan sides to loosen. Turn cake out onto rack; cool. Peel off paper. (Can be made 1 day ahead. Cover syrup and cake separately and let stand at room temperature.)
• For frosting:
• Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Cool to barely luke warm. Using electric mixer, beat butter and cream cheese until light. Add chocolate and 1/4 cup honey syrup and beat until smooth and light. Chill until thick enough to spread, stirring occasionally, about 20 minutes.
• Cut cake horizontally in half. Place bottom layer cut side up on platter. Brush with 1/4 cup honey syrup. Spread 1 1/4 cups frosting over. Brush remaining 1/4 cup syrup over cut side of top cake layer. Place cake cut side down atop filled layer. Set aside 2/3 cup frosting for garnish. Spread remaining frosting over top and sides of cake. Press almonds around sides. Spoon remaining 2/3 cup frosting into pastry bag fitted with small star tip. Pipe frosting decoratively around top edge of cake. Chill cake until frosting sets, about 1 hour. Garnish with orange slices. (Can be prepared 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.)

GERMAN WHITE CHOCOLATE CAKE

Steps:

• For the cake:.
• Position the racks in the upper and lower thirds and preheat oven to 350°F
• Lightly butter the bottom and sides of three 8-inch.
• round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
• Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium.
• speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not.
• overbeat. Fold in the coconut and pecans.
• Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
• Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
• Transfer the cakes in the pans to wire racks and.
• cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
• For the frosting:.
• In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary.
• Remove from heat and stir in the vanilla, pecans, and coconut.
• Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
• Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer,.
• making sure to spread it all the way to the edges.
• Top with the second layer, and spread with 1/4 of the.
• frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.