German Chocolate Cake Sold Near Me

Banana Almost a pound of bananas in each cake, with chopped walnuts and our smooth cream-cheese frosting. Caramel A moist yellow cake frosted with buttery caramel frosting - simple, yet simply delicious. You've never had caramel cake until you've tried this one.

Carrot This cake is loaded with carrots for incredible moistness and has chopped raisins and walnuts. This is a very heavy, rich and spicy cake you are sure to enjoy. Chocolate We should call this double Dutch chocolate. The cake is made with extra dark Dutch cocoa, while the frosting is made with a medium Dutch cocoa.

Your taste buds will sing from the first bite! Chocolate Cake with Vanilla Frosting Our awesome chocolate cake made with high quality dutch process cocoa, finished with our signature vanilla frosting. Coconut A moist yellow coconut batter and coconut cream on the layers make this cake an unrivaled taste sensation. Vanilla frosting covers the top and sides and the whole is then covered with Angel Flake coconut. German Chocolate Our recipe of rich chocolate cake with a traditional coconut and pecan frosting.

Lemon Fresh lemon zest in the cake batter and frosting, and fresh lemon juice on the cake layers make this a lemon cake without equal. Pumpkin (Seasonal - Fall) Rich, flavorful and drop dead delicious. Cream cheese frosting adds just the right amount of sweetness. Although only available October through Thanksgiving, we get requests for this cake year round.

Red Velvet This traditional red velvet cake is made with a touch of Dutch process cocoa and topped with our cream cheese vanilla frosting. Strawberry The secret to this cake is the strawberries. A pound of strawberries in each cake with strawberry filling in the middle.

Top with our signature strawberry frosting and you have the best Strawberry Cake in the Mid-South, maybe anywhere. Strawberry Rosette Each$30.00 Strawberry cake with strawberry filling and finished with our strawberry frosting. Chocolate Rosette Each$30.00 Chocolate cake layered with chocolate frosting. Finished with chocolate frosting rosettes.

Vanilla Rosette Each$30.00 Vanilla cake with vanilla frosting rosettes. Lemon Rosette Each$30.00 Lemon cake with lemon frosting between the layers. Funfetti Each$30.00 Vanilla cake with colorful sprinkles and pastel blue vanilla frosting between the layers. Our signature Vanilla frosting decorates the outside in a beautiful pastel blue. Brownie Slice$3.50 Whole$23.00 A moist & fudgey brownie topped with our chocolate cream cheese frosting. Gooey Butter Cake Slice$3.50 Whole$23.00 A moist, buttery cake, with a gooey topping of cream cheese, eggs and powdered sugar.

Mississippi Mud Slice$3.50 Whole$23.00 Super moist brownie with chopped pecans, layers of marshmallow crème and extra creamy chocolate frosting. Lemon Bars Slice$3.50 Whole$23.00 A shortbread crust, freshly grated lemon zest, and lots of fresh squeezed lemon juice. These are lemon bars with a "sweet spot". Gluten Free Nutella Brownie Slice$3.50 Whole$23.00 Super moist brownie with a rich Nutella flavor and an extra creamy Nutella chocolate frosting.

Three layers of rich chocolate cake layered with whipped Carmelia milk chocolate ganache and topped with sweet coconut pecan filling. Toast the pecans on a rimmed baking sheet until golden, 8 to 10 minutes. Let cool slightly, then coarsely chop. In a large saucepan, combine the butter, condensed milk and brown sugar and cook over moderately low heat, whisking frequently, until smooth. Add the egg yolks and cook over moderately low heat, whisking frequently, until thickened, 8 to 10 minutes. Transfer the frosting to a large bowl and stir in 3 cups of the pecans and the coconut, vanilla and salt; let cool.

This all-time classic dessert combines rich chocolate cake with a distinctive coconut-pecan as the perfect complement. In fact, for many people, it's the German Chocolate Cake frosting that really makes this a dessert worth the indulgence. This German chocolate cake recipe is one of Betty Crocker's most popular desserts, and for good reason.

The step-by-step instructions clearly walk you through the process you need to create a homemade masterpiece. For a baking challenge that's impressive yet truly achievable, there's no better recipe to start with than German Chocolate Cake. Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans. Baskin-Robbins German Chocolate Cake ice cream is what you might call a deconstructed flavor.

The ice cream breaks down the elements of the traditional German Chocolate Cake dessert into the core flavor profiles and reimagines them into our creamy ice cream. The dessert that was the catalyst for this smooth, unique flavor is a chocolate cake with layers of coconut-pecan frosting. You can taste all of these sweet elements in one bite of our German Chocolate Cake ice cream – sure to leave you believing you just had a slice of decadent cake. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt.

In a large bowl, beat the 1 1/2 sticks of butter with the sugar until light and fluffy, 3 minutes. Beat in the eggs and egg yolk, one at a time, then beat in the vanilla. At low speed, beat in the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture. Fold in the melted chocolate until incorporated. The yellow cake and chocolate icing was great.

It was so moist and just sweet enough. The pound cake had a flavor that was superb. I typically top my cake with vanilla ice cream but these 2 cakes didn't require any additional toppings. I've been outlawed and will be back to try the german chocolate. I am hooked for life-size a real sweet lover! While the cake is cooling, prepare the pecan filling.

In a small saucepan, combine your coconut condensed milk, butter, and brown sugar. Once it begins to simmer, reduce to low. Gently stir together until it thickens. Remove from the heat and stir through the coconut and pecans. To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes.

Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting. In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed.

Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable. Classic chocolate cake filled and finished with traditional German Chocolate coconut pecan icing and drizzled with dark chocolate ganache.

3 layers of dark chocolate cake filled and topped with German chocolate coconut icing and pecans on the side. Also there is a recipe inside the pkg of Baker's German Sweet Chocolate that is almost exactly the same and less tedious. I agree w/ other reviewers who say it is not chocolate enough. The one inside the candy bar's pkg tastes more chocolately, more than likely because they use 1/2 c less flour.

They have you melt the chocolate in the butter instead of water . So there is a not the dilution of the water in the cake. Also in the pkg directions you don't have to separate the eggs and beat the egg whites stiff, just add the eggs. Candy bar's recipe tastes better and is less work.

(To be honest, this is so close to the candy bar recipe it seems like a lightly modified knock-off.)They make it into cupcakes but just use cake pans instead. The frosting recipe is the same as this one too. I also agree that you have to do the frosting plus 1/2 to barely have enough to do a cake.

The candy bar's package gives you more frosting for it does it as 1.5 of this recipe. Not only is this cake traditionally made with a sweet chocolate, it also has a distinct icing. Instead of having a traditional buttercream or meringue, the icing is representative of a custard. The base is made of egg yolks & evaporated milk and should always contain pecans & coconut. Crave is inspired by fresh ingredients and family recipes. We believe in not cutting corners and no day-olds – just good old-fashioned fresh baking.

Using our Grandmother's chocolate cake and our Mom's vanilla cake recipes we went to work serving the best cupcakes we knew how to bake. Miss Hulling's German Chocolate Cakes are moist layers of chocolate cake sandwiched with coconut pecan icing topped with chocolate curls! Choose from a smaller 7 inch cake or full size 9 inch cake. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake.

It's no secret that when it comes to baking, cakes are definitely one of my most requested. Even amongst my friends and family, if there is an event coming up that requires a dessert, my name is always offered up to bake a cake. To be quite honest, I actually prefer cakes to other desserts, as one of my favorite things to do is cake decorating. While I typically stick to a chocolate or vanilla cake, I've recently been obsessed with baking a German chocolate cake. We know you're Betty, you know you're Betty, now show it to the world with this amazing homemade German chocolate cake. There's no cake more special, with its signature coconut-pecan filling and topping.

Pick a day, grab the ingredients and start making amazing in your kitchen, like we know you can. Most German Chocolate Cake recipes are multi-layered affairs and therefore time-consuming, so I've made some changes to make it a little easier. It's basically a snackable sheet cake. German chocolate cake is typically made as a chocolate layer cake with a sweet frosting loaded with shredded coconut and pecans. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat.

Stir constantly for several minutes until the mixture begins to thicken. Once cooled, layer and frost the cake. Place the first cake on a flat surface. Spread half the filling on top of it until it covers the entire cake.

Place the second layer of cake and top with the remaining filling. If desired, add a layer of chocolate frosting. Let the cake sit for 30 minutes, to firm up.

Now, this cake may look incredibly fancy, but I promise you it is one of the easiest recipes you'll come across. No eggs and no butter is needed, but you'd never tell. In terms of texture, the cake is moist and fluffy, and the filling and the frosting is thick and sticky. It's sweet and full of chocolate and sweet coconut flavor, with hints of pecans throughout. I've been meaning to share a vegan German chocolate cake recipe for quite some time.

When I traveled throughout Europe, it was one of my absolute favorite desserts. There is something special about the combination of chocolate, coconut, and pecans, all merged together to create a delicious masterpiece. The cake consists of a dense chocolate cake with a thin layer of apricot jam in between two halves, coated in dark chocolate icing on the top and sides. It is traditionally served with unsweetened whipped cream. Black Raspberry Chip ice cream sandwiched between two layers of chocolate cake, topped with bittersweet chocolate and marshmallow.

We never use artificial flavors, colors, preservatives or trans fats. Beat the sugar and butter until it's very light and creamy; the air you beat into it is part of the leavening of the cake. The air beaten into the egg whites and the acid in the buttermilk activating the leavening action of the baking soda also play a role in creating the rich, fluffy cake layers.

2 layers of coffee-flavored sponge cake soaked in syrup, filled and covered with Tiramisu mousse , covered with whipped cream and dusted with semi-sweet chocolate. Chocolate mousse and white chocolate mousse completely surrounded by chocolate cake and covered with ganache. This cake is dome-shaped and comes in only one size. 3 layer dark chocolate cake with chocolate rum icing, chocolate wedges on top, and chocolate sprinkles on the sides. 3 layer dark chocolate cake coated with chocolate mousse and between each layer, with chocolate curls on top and chocolate sprinkles on the sides. Place the first layer of cake onto a flat surface.