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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (246g) Recipe makes 12 servings The following items or measurements are not included below: 6 ounces Baker's German's chocolate |
||
| Calories 905 | ||
| Calories from Fat 484 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 53.9g | 82% | |
| Saturated Fat 28.8g | 144% | |
| Monounsaturated Fat 16.7g | ||
| Polyunsaturated Fat 4.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 238mg | 79% | |
| Sodium 221mg | 9% | |
| Potassium 357mg | 10% | |
| Total Carbohydrate 101.5g | 33% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 76.8g | ||
| Protein 11.0g | 21% | |
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German Chocolate Cake Squares
By: Bev
Jan 31, 2002
I made this cake for my husband last night, who absolutely loves German Chocolate Cake. He said this is the best cake he has ever tasted! This recipe came from the November, 1997 issue of Bon Appetit.
SERVES 12 , 1 13x9x2
Ingredients
For The Cake
- 1/2 cup water
- 6 ounces Baker's German's chocolate, chopped
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups sugar
- 1 cup unsalted butter, room temperature
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
For the Frosting
-
1 (12 ounce) can evaporated milk
- 1 1/2 cups sugar
- 3/4 cup unsalted butter
- 5 large egg yolks
- 1/4 teaspoon almond extract
- 1 (7 ounce) package sweetened flaked coconut
- 1 1/2 cups coarsely chopped pecans
- 1/4 cup semi-sweet chocolate chips
Directions
1
Make Cake: Preheat oven to 350°F.2
Butter a 13 x 9-inch glass baking dish.3
Bring water to a simmer in small saucepan.4
Reduce heat to low.5
Add chopped chocolate; whisk until smooth.6
Cool.7
Sift flour, baking powder and salt into medium bowl.8
Using elelctric mixer, beat sugar and butter in large bowl until blended.9
Beat in yolks one at a time.10
Beat in cooled chocolate mixture and vanilla.11
Beat in dry ingredients alternately with buttermilk.12
Using clean, dry beaters, beat whites in another bowl until stiff but not dry.13
Fold into batter in 2 additions.14
Pour batter into prepared dish.15
Sprinkle with chocolate chips.16
Bake until tester inserted into center comes out clean, about 55-60 minutes.17
Cool cake in pan on rack.18
Make Frosting: Combine first 5 ingredients in heavy saucepan.19
Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes.20
Mix in coconut and pecans.21
Spread warm frosting over cake.22
Immediately sprinkle 1/4 cup chocolate chips over.23
Let stand until frosting sets, about 2 hours.24
Cut cake into squares and serve.
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Featured Reviews for This Recipe
From: Susang
On Jul 19, 2008
I followed the directions to a "T" and it was fabulous. Made it for my son's 27th birthday (German choc. cake is his favorite) and he deemed it wonderful. Certainly something for special occasions and in moderation, but oh so heavenly!
From: KirstenSU04
On Dec 7, 2007
I only used the cake-part of the recipe & was dissapointed because it didn't rise as much as I would have liked. Overall the flavor was good though
From: Caryn
On Apr 3, 2002
This isn't a cake for the calorie conscious but it is decadent. The cake is moist and flavorful, and of course, the traditional german chocolate frosting is wonderful. I liked the addition of chocolate chips to the top of the cake (some dropped and floated in the cake when baked) and on top of the frosting. This cake looks very pretty with all the texture to the frosting and the chocolate chips sprinkled across the top. The directions were easy to follow though I may have cooked my frosting longer than directed as I was afraid the frosting would be too thin. I can't wait until I have an opportunity to bring a cake to something as I'd imagine this cake would go over very well (and quickly too). Definetly a keeper!!
From: Gay Gilmore
On Nov 11, 2003
I liked this, but I had some disappointments. The cake was moist and perhaps too dense — I suspect Troy overmixed the batter, but I was trying not backseat cook 
— but not chocolatey enough for my tastes. The frosting tasted good, but I suspect 18 minutes was way to long to cook it. I swear I saw the doneness test of thickening at like 5 minutes, but I kept going and saw the mixture deflate and then start to separate into tiny tiny curds and get a bit watery. Further cooking did not cook off the water or quite bring it back together. After cooling and applying ot the cake, it still tasted wonderful, but I really think I might have missed the perfect sugar moment. This has happened to me before with another recipe and this type of frosting, so next time I will trust the doneness test instead of the time and see if I can get it right. I also did not care for the chocolate chips either on top of the frosting or the cake. They did not seem to melt at all, and I didn't care for the big chocolatey chunks in the bites. Still, overall taste is good.
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