How do you make the perfect German chocolate cake?

Answer 1

For the sponge
butter, for greasing
9 free-range eggs
255g/9oz caster sugar
200g/7½oz self-raising flour, sifted
40g/1½oz cocoa powder
For the filling and topping
1 x 340g/12oz (drained weight) jar cherries, drained, juice reserved
good dash of Kirsch
2 tbsp arrowroot
750ml/1¼ pint double cream, whipped
For the chocolate shards
300g/10½oz Dark Chocolate
½ tsp peppermint essence
110g/4oz demerara sugar
50g/2oz toasted flaked almonds, to serve

Answer 2

Black Forest Cake

Cake:

§ 1 cup water

§ 1 cup honey

§ 1/2 cup applesauce

§ 1 tsp vanilla

§ 1 tsp vinegar

§ 2 cup wholewheat pastry flour or unbleached white flour

§ 3/4 cup cocoa powder

§ 1 tbsp baking powder

§ 1 tsp baking soda

Syrup:

§ 1/2 cup water

§ 1/4 cup honey

§ 2 thin lemon or orange slices

§ 1/3 cup kirsch

Icing:

§ 3/4 cup raw cashews

§ 3/4 cup water

§ 2 tsp vanilla

§ 1/2 cup honey

§ 10 oz firm tofu

§ 3 oz semi-sweet chocolate, melted

§ 16 oz jar pitted cherries, drained

Directions

1. Cake: preheat oven to 350°F.

2. Combine liquid ingredients in a large bowl & whisk well.

3. Sift dry ingredients together & whisk into liquid mixture.

4. Pour into greased & floured 9" cake tin & bake for 35 minutes or until springy.

5. Cool cake completely & remove from pan. With a serrated knife, cut cake horizontally to make 3 thin layers.

6. Syrup: combine first 3 ingredients in a small pot & boil for 3 minutes.

7. Let cool & then add kirsch.

8. Icing: in a blender, combine cashews, water & vanilla.

9. Blend till smooth & creamy. Add honey & tofu & blend again.

10. Set aside 2 c for the vanilla icing to go on top & sides of cake.

11. To the rest of the mixture, add melted chocolate & 3 tb of syrup.

12. Blend till smooth. Chill both icings before using.

13. To assemble: carefully remove the top two layers of cake.

14. Brush some syrup onto bottom layer & spread half of chocolate icing over it.

15. Place the middle cake layer on top & brush with syrup & icing.

16. Put down a layer of cherries & dot with a little vanilla icing to help the top layer stick.

17. Place the top layer on the cherries & brush again with syrup.

18. Frost top & sides with vanilla icing.

Answer 3

What You Need:

• German Chocolate cake mix
• Icing of choice
• Measuring Cup
• Water
• Vegetable or Canola Oil
• 3 eggs
• Flour
• Butter or Pam spray
• Small portable ajustable fan
• Icer
• Big bowl
• Medium bowl
• 13" x9" pan
• Whisk

Diretcions:

• Heat oven to 350oF for shiny metal or glass pans or 325oF for dark or nonstick pan. Spray Pam or Butter Spray all over the inside of the pan. Without touching it, cover with flour.
• Pour cake mix ,1 1/3 cup of water,and 1/2 cup of Veg. or Can. oil into the big bowl. Crack eggs in small bowl make sure no eggshells get in the bowl. Pour the eggs in the big bowl. Whisk until light brown. Pour the cake batter in the pan.
• Once the pre-heat is complete, slide the pan into the oven. Bake for 32-37 mins.
• When the baking is complete, set the pan on the stove. Turn of the heat. Put the fan pointing at the cake. Set to High. Leave for 5 mins. Ice the cake completly. Turn the fan on High again for 1 min and 30 secs.
• Serve. The cake should stay together. ~BON APPATITE~

Answer 4

German Chocolate Cake

Ingredients:

• 1/4 cup HERSHEY'S Cocoa
• 1/2 cup boiling water
• 1 cup plus 3 tablespoons butter or margarine, softened
• 2-1/4 cups sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk or sour milk*
• COCONUT PECAN FROSTING(recipe follows)
• Pecan halves(optional)

Directions: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. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.

3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread between layers and over top. 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

COCONUT PECAN FROSTING

1 can (14 oz.) sweetened condensed milk (not evaporated milk)

3 egg yolks, slightly beaten

1/2 cup (1 stick) butter or margarine

1 teaspoon vanilla extract

1-1/3 cups MOUNDS Sweetened Coconut Flakes

1 cup chopped pecans

Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2-2/3 cups frosting.

Answer 5

A site called All Recipes has a recipe for Black Forest Chocolate cake. You can also try the King Arthur Flour site or try Diana's Desserts sites. Publix markets may provide a recipe on their site too.

Answer 6

A Black Forest cake is chocolate cake with a cherry filling and iced with whipped topping.

Answer 7

== == to find different recipes go to cooks.com or allrecipes.com XD enjoy!! XD

Answer 8

Roses are red, violets are blue.

You suck, 'cause I'm smarter than you

Answer 9

A German Chocolate cake is a dark chocolate sponge cake which is then layered with coconut an pecans. A lot of effort is required to make this cake and will take approximately two hours.