Homemade German Chocolate Cake Recipe From Scratch - GERMAN CHOCOLATE CAKE | German chocolate cake recipe ... : German chocolate cake was actually created in america in 1852 and named for samuel german, the inventor of a type of sweetened chocolate that bears his name and is a key ingredient in this cake.

Homemade German Chocolate Cake Recipe From Scratch - GERMAN CHOCOLATE CAKE | German chocolate cake recipe ... : German chocolate cake was actually created in america in 1852 and named for samuel german, the inventor of a type of sweetened chocolate that bears his name and is a key ingredient in this cake.. Lightly grease cake pans, place parchment paper in bottom of each pan and lightly grease the top of the parchment paper. Cool on a wire rack. Whisk the remaining dry ingredients together in a mixing bowl. Add the boiling water to the cocoa a bit at time, stirring until well blended. Stir in vanilla and chocolate.

Add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans. Beat on medium speed for 2 minutes. Melt the chocolate by pouring 1/2 cup boiling water over the chocolate. Place chocolate and cocoa powder in small, heatproof bowl.

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Set aside to cool to room temperature. Let it sit for 1 to 2 minutes to soften then stir until completely melted. This recipe was given to me by a dear friend, clara, one of the best cooks i know. Stir in the coconut and pecans. Let cool to room temperature before spreading on cake. Beat with a hand mixer till well combined. Preheat oven to 350 degrees. Cover bottoms of 3 8 or 9 round cake pans with parchment paper.

Place chocolate and cocoa powder in small, heatproof bowl.

Serve up a winner to the chocolate lovers in your family. Preheat oven to 350 degrees. Spray three 9 inch cake pans. German chocolate cake was actually created in america in 1852 and named for samuel german, the inventor of a type of sweetened chocolate that bears his name and is a key ingredient in this cake. In a small bowl, combine 1 cup of boiling water with a 4 oz package of german chocolate. Sift together flour, baking soda and salt; Whisk together flour, baking soda, and salt in a bowl. Add the eggs and oil; This recipe was given to me by a dear friend, clara, one of the best cooks i know. Beat egg whites until stiff peaks form; Mix flour, soda, and salt. Add yolks, 1 at a time, beating just until blended after each addition. Let it sit for 1 to 2 minutes to soften then stir until completely melted.

Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl. Add the eggs and oil; Add the melted chocolate and vanilla and mix until they are incorporated. Beat on medium speed for 2 minutes. Sift together flour, baking soda and salt;

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In a large bowl add 1 1/2 cup of sugar, 4 egg yolks, 16 tbsp of butter (at room temperature), 2 tsp vanilla extract, and buttermilk. My recipe is based on the one on the back of the package of baker's german chocolate, which is what we grew up using to make this family favorite recipe. 3 bake 25 to 30 minutes or until top springs back when touched lightly. Turn oven to 350 degrees and place rack in middle of oven. Combine wet ingredients (eggs, buttermilk, oil and vanilla). Pour boiling water over the chocolate and cocoa powder; Beat egg whites until stiff peaks form; Place the butter and sugar together in the bowl of a stand mixer.

Beat on medium speed for 2 minutes.

Stir in vanilla and chocolate. Soft or stir the ingredients together, until well incorporated. Turn oven to 350 degrees and place rack in middle of oven. Let it sit for 1 to 2 minutes to soften then stir until completely melted. Melt chocolate and water on top of the stove in a pot and cool. Allow chocolate to melt while you combine the sugar, flour, baking powder, baking soda, and salt in a separate bowl. In a large mixing bowl, beat butter with eggs and buttermilk until combined. Beat with a hand mixer till well combined. Let cool to room temperature before spreading on cake. Add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. I like to cut a round piece of wax or parchment paper for the bottom of the pan. Place greased parchment paper on the bottom of each cake pan.

Place the wet ingredients into a large mixing bowl and mix until blended well. Pour batter into prepared pans. Lightly grease cake pans, place parchment paper in bottom of each pan and lightly grease the top of the parchment paper. Bake for 30 minutes or until cake springs bake when lightly pressed in center. Combine dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt).

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Mix for about 2 minutes on medium speed or until blended well. Preheat oven to 350 degrees. Add cooled chocolate and water, flour, salt, soda, buttermilk and vanilla extract mixing well with mixer. Add yolks, 1 at a time, beating just until blended after each addition. Spray three 9 inch cake pans. This recipe was given to me by a dear friend, clara, one of the best cooks i know. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Melt chocolate and water on top of the stove in a pot and cool.

Whisk the remaining dry ingredients together in a mixing bowl.

Add melted chocolate mixture and vanilla; Or line with parchment, and grease the parchment. Add the boiling water to the cocoa a bit at time, stirring until well blended. Place the butter and sugar together in the bowl of a stand mixer. Place greased parchment paper on the bottom of each cake pan. Combine wet ingredients (eggs, buttermilk, oil and vanilla). Preheat oven to 350 degrees. In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Remove from heat and stir in pecans and coconut. Soft or stir the ingredients together, until well incorporated. Cover bottoms of 3 8 or 9 round cake pans with parchment paper. Whisk flour, baking soda, and salt together in a medium bowl. Combine dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt).

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In a bowl, microwave the chocolate and water until melted. Cover bottoms of 3 8 or 9 round cake pans with parchment paper. Slowly pour in the boiling water and beat till smooth. Decorate with cream cheese frosting, or omit the coconut and pecans and decorate with german chocolate cake frosting. Beat in 4 egg yolks, 1 at a time, beating well after each addition.

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In a bowl, microwave the chocolate and water until melted. Add the eggs and oil; Add the cake mix, box of pudding, unsweetened cocoa and sugar. Whisk the remaining dry ingredients together in a mixing bowl. Melt the chocolate by pouring 1/2 cup boiling water over the chocolate.

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Divide the batter between the 3 pans (comes out to about 2 cups per cake pan). In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. In a medium saucepan, whisk together sugar, evaporated milk, butter, egg yolks, and salt until smooth. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl. Line bottoms with parchment paper, and lightly grease paper.

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Mix for about 2 minutes on medium speed or until blended well. Remove from heat, and stir in coconut, pecans, and vanilla. Decorate with cream cheese frosting, or omit the coconut and pecans and decorate with german chocolate cake frosting. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl. Add the milk, eggs, vanilla extract, and oil.

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In small saucepan, melt chocolate with water over low heat; Beat in flour mixture, alternately with buttermilk. Add yolks, 1 at a time, beating just until blended after each addition. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the eggs and oil;

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Whisk together flour, baking soda, and salt in a bowl. Add yolks, 1 at a time, beating just until blended after each addition. Melt the chocolate by pouring 1/2 cup boiling water over the chocolate. Stir in the coconut and pecans. In a small bowl, combine 1 cup of boiling water with a 4 oz package of german chocolate.

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Or line with parchment, and grease the parchment. Beat on medium speed for 2 minutes. Stir together flour, baking soda and salt; Remove from heat and stir in pecans and coconut. Place chocolate in a microwave safe bowl, add 1/2 cup water, and.

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Add the cake mix, box of pudding, unsweetened cocoa and sugar. Combine flour, cocoa, baking soda and salt; Preheat oven to 350 degrees. Melt chocolate and water on top of the stove in a pot and cool. Whisk flour, baking soda, and salt together in a medium bowl.

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Mix until the ingredients are nice and creamy. In a large mixing bowl, beat butter with eggs and buttermilk until combined. My recipe is based on the one on the back of the package of baker's german chocolate, which is what we grew up using to make this family favorite recipe. Add to creamed mixture alternately with milk, beating until smooth after each addition. Combine dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt).

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Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.

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Clara's white german chocolate cake.

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Add melted chocolate mixture and vanilla;

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Mix flour, soda, and salt.

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Add cooled chocolate and water, flour, salt, soda, buttermilk and vanilla extract mixing well with mixer.

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Add to creamed mixture alternately with milk, beating until smooth after each addition.

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My recipe is based on the one on the back of the package of baker's german chocolate, which is what we grew up using to make this family favorite recipe.

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In a bowl, microwave the chocolate and water until melted.

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Spray three 9 inch cake pans.

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Lightly grease cake pans, place parchment paper in bottom of each pan and lightly grease the top of the parchment paper.

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Cover and refrigerate for at least 2 hours or up to 3 days.

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Pour boiling water over the chocolate and cocoa powder;

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Beat egg whites until stiff peaks form;

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Decorate with cream cheese frosting, or omit the coconut and pecans and decorate with german chocolate cake frosting.

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Using the paddle attachment, cream the butter and sugar together until they are light and creamy.

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Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

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Line bottoms with parchment paper, and lightly grease paper.

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Preheat oven to 350 degrees.

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Or line with parchment, and grease the parchment.

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In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla.

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Cook over low heat, stirring constantly, until thick.

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Melt chocolate and water on top of the stove in a pot and cool.

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Mix until the ingredients are nice and creamy.

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Cover and refrigerate for at least 2 hours or up to 3 days.

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German chocolate cake was actually created in america in 1852 and named for samuel german, the inventor of a type of sweetened chocolate that bears his name and is a key ingredient in this cake.