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:
1 cup of water
1/2 cup of oil
4 eggs
1 package yellow cake mix
1 package vanilla instant pudding (small)
4 ounces of Baker's German chocolate
12 ounce bag of milk chocolate chocolate chips
dusting of wheat flour
dusting of powdered sugar
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!
Your friends and family are going to love you for making this:
Ingredients:
1 cup of water
1/2 cup of oil
4 eggs
1 package yellow cake mix
1 package vanilla instant pudding (small)
4 ounces of Baker's German chocolate
12 ounce bag of milk chocolate chocolate chips
dusting of wheat flour
dusting of powdered sugar
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!
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