Posts tagged german chocolate cake

German chocolate mini parfaits

German chocolate mini parfaitsIs there a German chocolate cake fan in your family? Making an entire cake can be an overwhelming endeavor, especially for pint-sized cooks. Easy solution? Make German chocolate cake in a cup.

 

Ever since we made mini chocolate raspberry chocolate cups, we’ve been trying out other combos. This one has become a fast favorite. I’ve included lots of make-it-quick steps in the directions.

 

Recipe

Servings: 12

 

Ingredients:

1 recipe chocolate cake mix

1 recipe coconut dream frosting (or packaged German chocolate frosting)

1 cup chocolate syrup

Whipped cream or ice cream

Toasted coconut (opt.)

 

You’ll also need:

Mini Irish coffee mugs (4.8 ounces)

Mini glasses (plastic mini champagne glasses work well, too)

 

Directions:

Photo courtesy: Jeni's Splendid Ice Cream

Photo courtesy: Jeni’s Splendid Ice Cream

  1. Cook the cake according to package directions. You could also use leftover brownies, or bake up a batch. (You will have extra cake.)
  2. Place a handful of cake into the bottom of all the cups, press it down to make about 1-inch. This is a perfect kid job!
  3. Drizzle the cake with chocolate syrup (Hershey’s is fine; even better melt 1/4 cup chocolate chips with 1/4 heavy cream in the microwave and let it sit until thickened).
  4. Add a heaping spoonful of coconut dream frosting into each cup.
  5. Put another inch of cake into each cup and repeat the process–drizzle chocolate, then add frosting.
  6. You have a few options for the top of the cup–whipped cream or a small scoop of ice cream. My recommendation: finish it off with Jeni’s Splendid Ice Creams in salty caramel. Sprinkle each cup with toasted coconut flakes.

 

 

 

 

 

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Coconut dream frosting

Toasted coconutAlmost German chocolate cake frosting, but not quite. That’s how I like to describe my coconut frosting.

Softer and creamier than your standard, sticky German chocolate, toasting the coconut and the pecans is the real secret (well, that and a generous helping of heavy cream).

 

Recipe

Tweaked from 365 Great Chocolate Desserts

 

Ingredients:German chocolate cake

2 1/2 cups coconut

2 cups pecans, chopped

1 cup powdered sugar

2 Tbsp. cornstarch

2 cups heavy cream

1 tsp. vanilla

Dash of salt

 

Directions:

  1. Place the coconut and nuts onto a nonstick skillet (or if the skillet isn’t big enough work in batches). Bring the skillet to medium-high heat, stirring the mixture with a wooden spoon occasionally to avoid burning, about 3 minutes. As soon as the coconut begins to turn color on the ends, remove from heat. Allow the coconut to cool on the pan–it will continue to toast as it cools.
  2. Mix together the powdered sugar and cornstarch and then pour into a heavy-bottomed sauce pan.
  3. Whisk the heavy cream into the powder sugar mixture until blended; bring the cream to medium-high heat, whisking vigorously.
  4. When the mixture comes to a boil and thickens, remove from heat.
  5. Stir in the toasted coconut and pecans.
  6. Cool to room temperature before using to frost cakes, cupcakes, or for mini-parfaits.

Tomorrow, I’ll tell you how to use this yummy frosting to make mini German chocolate parfaits that are perfect for Mother’s Day.

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Chocolate upside down cake

I’ve been holding back, but now that it’s four days into February I figure it’s time to start talking chocolate.

Okay, you won’t score any presentation points for this cake. But what it lacks in showiness, it makes up in easy prep time—and most important gooey, chocolatey flavor.

I have a hand-written version of this recipe from my mother, even though I don’t ever recall her making it. I wish I did—this would have been my birthday cake request, hands down!

The recipe involves only a few extra steps then when you’re making a regular boxed cake mix. Before you pour the batter into the pan you melt butter with water and add in a little brown sugar. This goes into the bottom of a greased baking pan along with nuts, coconut, chocolate chips and mini-marshmallows. Okay, this cake won’t score any health points either, which is one reason I don’t make it very often.

After the butter the mixins’ are on the bottom of the baking dish, now it’s time to add the chocolate cake batter. That’s it. Well, almost, there’s still a little trick or two after you’ve baked it.

The first time I made this cake I really wasn’t expecting much—I mean it was way too easy and had “dump” in the title. But the cake has quickly become a favorite of my crew. Are you ready for the next reason it’s called “dump”? Once you’ve let the cake cool for 10-20 minutes you put a serving platter on top and then flip the entire cake over so that the chocolate chips, butter, coconut combination becomes a crust on top of the cake. Yeah, you’re mouth is watering now, huh?

Recipe

Prep time: 15 minutes + baking time

Servings: 12+

Ingredients

1 ¼ cup water

¼ cup butter or margarine

1 cup brown sugar

1 cup coconut

2 cups chocolate chips

1 cup nuts (pecan or walnut)

2 cups mini-marshmallows

1 box chocolate cake mix

Directions

  • Preheat the oven to 325 degrees.
  • Grease a 9×13” baking pan.
  • Prepare the chocolate cake batter according to the package directions.
  • In a small saucepan, heat together the water and butter until the butter has completely melted. Remove the pan from the heat.
  • Add the brown sugar into the butter mixture.
  • Pour the sugar butter mixture into the baking pan.
  • Sprinkle the remaining ingredients (except the cake batter) onto the bottom of the baking pan.
  • Now pour the cake batter over the sprinkled ingredients.
  • Bake the cake for 55 to 60 minutes.
  • Allow the cake to cool for at least 10 minutes, but not more then 30.
  • Place a serving dish or cookie pan over the top of the baking pan. Carefully flip the entire cake over.
  • Remove the baking pan. Serve warm, cold or at room temperature.
  • *Note that the marshmallows melt into the cake.
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