Does anyone have a fool-proof scratch German Chocolate cake recipe?
Category: QA
Question by volata_bionda: Does anyone have a fool-proof scratch German Chocolate cake recipe?
I just tried making a German Choc. Cake from scratch for the firts time, and it didn’t turn out like I was hoping. Does anyone have a really easy yet extremely good German Chocolate Cake recipe? (please no box mixes, I enjoy making things completly homemade!!!!) Thank you sooo sooo much!!!!
Best answer:
Answer by MW
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain German chocolate cake mix
1 container (15 ounces) coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
Slide the cake onto a serving platter and slice.
** Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
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It’s on the wrapper of the Baker’s German Chocolate package. That recipe is the best one.
Here is my Geman Chocolate Cake recipe – I get asked to make this several times a years for birthdays:
German Chocolate Cake
Ingredients
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 4-ounce package sweet baking chocolate
1 cup sugar
3/4 cup butter, softened
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk or sour milk
1 recipe Coconut-Pecan Frosting (see below)
Directions
Grease and lightly flour two 8×1-1/2-inch or 9×1-1/2-inch round baking pans; set pans aside. Stir together flour, baking soda, and salt; set aside.
In a saucepan combine chocolate and 1/2 cup water. Cook and stir over low heat until melted; cool.
Beat sugar and shortening with an electric mixer on medium to high speed until fluffy. Add eggs and vanilla; beat on low speed until combined; Beat on medium speed 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition just until combined. Pour batter into the prepared pans.
Bake in a 350 degree F oven for 30 minutes for 9-inch layers, 35 to 40 minutes for 8-inch layers or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly. Spread Coconut-Pecan Frosting over top of layers; stack. Makes 12 servings.
Coconut-Pecan Frosting: In a saucepan slightly beat 1 egg. Stir in one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat; stir in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.
SAC
You can check out this and see if it will help you out. Good Luck!!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12802,00.html
http://www.tasteofhome.com/SearchResults.aspx?SearchPhrase=German%20Chocolate%20cake&T=0&searchSource=hdrbox-Recipes
http://www.rachaelrayshow.com/food/recipes/trisha-yearwoods-german-chocolate-cake-coconut-frosting/