German Chocolate Cake
A variation of chocolate cake, German chocolate cake is layered and topped typically with a coconut-pecan frosting. This rich, scrumptious dessert began its rise to popularity in the late 1950s.
How can you not love a concoction that has names like Devil's Food or Chocolate Decadence? It's no wonder we give chocolate cake names that suggest naughtiness on our part. Whether you prefer traditional German chocolate, flourless dark chocolate or molten lava cakes with gooey centers, this treat can seem downright sinful--which is exactly why you should know how to make chocolate cake.
This chocolate cake with coconut-pean topping deserves special attention. Cakes require accurate oven temperatures to bake to perfection. Check oven temperatures occasionally. In too-hot ovens, cakes may develop tunnels and cracks. Too-cool oven cause cakes to become coarse.
Chocolate is the star of this dessert recipe, but coffee is a key ingredient because it deepens the flavor of the chocolate.
Drop three convenience items (Including wager cookies) in your grocery cart and you'll have everything you need to create these insanely simple treats. Using waxed paper beneath the wire rack makes cleanup a snap.
Topped with toasted pecans and coconut, these low-fat cookies get a healthy boost from antioxidant-rich dark chocolate.
Try this German favorite for your next party. The crunchy, chocolatey cookies feature Nabisco wafers, flaked coconut and chopped pecans and can be made in just 35 minutes.
For a quick and easy shortcut, start with bakery cupcakes or prepare from a cake mix. Top each cupcake with a circle of frosty ice cream and the embellishments of your choice.
Coconut, pecans and caramel make a sweet sauce for a twist on German chocolate cake.
If you've ever wondered how pound cake got its name, it's because the traditional recipe for how to make pound cake called for one pound each of four basic ingredients: butter, sugar, eggs and flour. As you can imagine, the original recipe yielded quite a lot of cake. But it was simple to learn and remember, and the recipe thus easily passed among neighbors and friends and down through many generations. It dates back at least to the 18th century, with many improvements being made on the recipe in the 19th century when leavening agents, such as baking powder, were introduced.