German Chocolate Cake - Introducing the Best Chocolate Recipe You've Ever Tasted

Author: Markus Allen

Congratulations, you've just stumbled upon the most amazing, easy German chocolate cake recipe ever baked. I'm not kidding.

Let's face it, most people don't go crazy when they hear this recipe uses German chocolates as the base. But that quickly subsides when they sink their teeth into this amazing concoction.

I got this recipe from my mom. Everyone who's tried it LOVES it. (Not liked it, but loved it.) Not a single person dislikes it. It's THAT good.

Most of this German chocolate cake is super easy to make (except for grating the German chocolate ).  And it has a billion calories - but it's so worth it. You've been warned.

Your friends and family are going to love you for making this:

Ingredients:

Grate Baker's German chocolate . This is the hard part. I use a food processor to turn the german chocolate into tiny pieces. You can use a hand grater, but it takes a L O N G time this way.

Combine the water, oil, eggs, cake mix, pudding and grated German chocolate until smooth with your standard mixer (any speed will do). Finally, fold in the milk chocolate chips with a spatula. (Tip: don't over stir or the chocolate chips are going to sink to the bottom.)

Grease pan with vegetable shortening and dust with whole wheat flour -- this gives the cake a crunchy exterior. If you don't have whole wheat flour, don't fret -- just stick with the vegetable shortening.

Bake in 5"-high pan (Angel food pan) at 350 degrees for 60 minutes. To test for doneness, insert a fork and pull it out... if it comes out clean, awesomeness is ready for your taste buds.

Finally, add a few tablespoons of powdered sugar to the top of the cake (a flour sifter works great) and dust the top after it cools (about 15 minutes).

Note: This German chocolate cake rocks as cupcakes... just spoon a tablespoon of batter into 24 Reynolds Baking Cups and cook for 25 minutes. Yum!

Article Source: http://www.articlesbase.com/chocolate-articles/german-chocolate-cake-introducing-the-best-chocolate-recipe-youve-ever-tasted-1579916.html

About the Author

There's no reason for you to struggle with making a boring German chocolate cake. If you're ready to get an endless parade of amazing recipes, you might want to grab these additional easy healthy recipes.



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Fine Chocolate Recipes:

Luscious Chocolate Pralines, Penuche, and more:

Frostings are sweet often creamy glazes made from sugar with an added liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites or vanilla flavorings and is used to cover or decorate baked goods, such as cakes or cookies. Pastry bags are then used to apply the frosting to cakes, pies, muffins or other baked goods. A high-quality reusable pastry bag is often made from tightly woven nylon, polyester, rubber or waterproofed cotton. Medium quality bags are similar, except they are not so tightly woven and may let some contents seep through the weave or the seams. After use, a reusable bag is washed by hand and hung open to dry. A high-quality bag may last for many years.

Plain Chocolate Caramels

2-1/2 cups of sugar, 3/4 cup of glucose, (pure corn syrup), 1/2 a cup of butter, 1/8 a teaspoonful of cream of tartar, 2-1/2 cups of whole milk, (not skimmed), 2-1/2 squares of Baker's Chocolate, 1 teaspoonful of vanilla extract.

Put the sugar, glucose, butter, cream of tartar and one cup of the milk over the fire, stir constantly, and when the mass has boiled a few moments, gradually stir in the rest of the milk. Do not let the mixture stop boiling while the milk is being added. Stir every few moments and cook to 248° F., or, until when tested in cold water, a hard ball may be formed; add the chocolate and vanilla and beat them thoroughly through the candy, then turn it into two bread pans. When nearly cold cut into squares.

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