German Chocolate Cake

For the Cake: 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). Hide Images. 1. Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper. 2. Coarsely chop the chocolate.

Step 1 Preheat oven to 350°. Line three 9" cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder. In small saucepan, melt chocolate with water over low heat; cool. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla.

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Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut.

Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through. Combine flour and next 2 ingredients in a medium bowl. Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes.

Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes. Add yolks, 1 at a time, beating just until blended after each addition. Add melted chocolate mixture and vanilla, and beat on low speed until blended.

Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly.

Beat on high speed for 2 minutes. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 40 to 45 minutes. Meanwhile, combine remaining sweetened condensed milk, butter, and egg yolk in a medium saucepan over medium heat; cook and stir until thickened, about 6 minutes.

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside. Step 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl.

Step 1 For the cake: Preheat the oven to 350°. Spray 2 8-inch round baking pans with nonstick baking spray with flour. Step 2 Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Step 3 Whisk together the eggs, vanilla, milk, and oil in a medium bowl. Add the egg mixture to the flour mixture and whisk well to combine.

Microwave chocolate and water in large microwaveable bowl on HIGH for 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy.

Prepare three 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 6. In a large mixing bowl, cream the butter and sugar until light in color and fluffy, about 3-4 minutes. 7. Add the sour cream and vanilla extract and mix until well combined. 8.

For the Cake. Prepare three 9″ round cake pans, by lining them with rounds of wax paper. Grease and the insides of the pans and the wax paper rounds and dust them with cocoa. Place the water in a measuring cup and heat in a microwave until it's very hot. Break up the chocolate bar and drop into the water.

saucepan. 1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans. 2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.

Preheat oven to 350 degrees. Butter two 9-inch cake rounds and line the bottom with parchment paper. In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, baking powder, and salt until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.

German chocolate cake, originally German's chocolate cake, is a layered chocolate cake filled and topped with a coconut - pecan frosting. Originating in the United States, it owes its name to an English-American chocolate maker named Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe.

Preheat oven to 350 degrees F. Butter 2 9-inch round cake pans then line bottom with a round of parchment paper. Butter parchment then dust pans lightly with cocoa powder or flour and shake out excess. Set aside. In a large mixing bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Place the chocolate or chocolate chips in a small saucepan. Add 1/2 cup water and heat over low heat, stirring constantly, until fully melted, 2 to 3 minutes. Remove from the heat and let cool to room temperature, 10 to 15 minutes. Meanwhile, preheat the oven.

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