Best 5 B B Kings German Chocolate Cake Recipes
Indulge in a luscious culinary journey as we embark on a quest to discover the ultimate recipe for "B.B. King's German Chocolate Cake." This delectable masterpiece, a harmonious blend of rich chocolate, coconut, and pecans, has captivated taste buds worldwide. Get ready to explore a collection of carefully curated recipes that promise to transport you to a realm of pure indulgence. Whether you're a seasoned baker seeking to elevate your skills or a novice cook eager to impress your loved ones, this article will guide you through the steps to create a B.B. King's German chocolate cake that will leave an unforgettable impression.
Let's cook with our recipes!
B. B. KING'S GERMAN CHOCOLATE CAKE
I went to B.B. King's club in New York City to see Johnny Winter play and enjoyed it so much! In honor of B.B. I am posting his German Chocolate Cake! Adapted from recipegoldmine. UPDATE: Due to a helpful review, I have added more chocolate to the ingredients.
Provided by Sharon123
Categories Dessert
Time 1h
Yield 1 3-layer cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350*F.
- Melt the chocolate chips and 1/4 cup of the butter in heavy bottom pan. Let cool.
- Cream together remaining butter and sugar in medium bowl. Beat in egg yolks. Stir in vanilla and cocoa powder and chocolate mixture. Sift together dry ingredients. Alternately add dry ingredients and buttermilk to chocolate mixture.
- Beat egg whites until stiff in large bowl. Gently fold in chocolate mixture. Pour cake batter evenly into the three prepared round cake pans. Bake at 350*F. for 30 minutes or until cake springs back. Let cool on racks.
- Frosting:.
- Combine evaporated milk, sugar, egg yolks and butter in a saucepan. Add vanilla extract. Cook over medium heat, stirring continuously until thickened (thick enough to coat back of spoon). Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread over cake.
- Place 1 cake layer on plate. Spread frosting evenly over top. Repeat with remaining layers. Spread remaining frosting evenly over sides of cake. Serve. Enjoy!
Nutrition Facts : Calories 11280.1, Fat 713.1, SaturatedFat 367.5, Cholesterol 2696.7, Sodium 6518.8, Carbohydrate 1179.3, Fiber 51.3, Sugar 896.1, Protein 134
BAKER'S GERMAN'S SWEET CHOCOLATE CAKE
Make original BAKER'S GERMAN'S Sweet Chocolate Cake for your next special occasion. Everyone adores BAKER'S GERMAN'S Sweet Chocolate Cake!
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Add egg whites; stir gently until well blended. Pour into prepared pans.
- Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
- Prepare Coconut-Pecan Filling and Frosting http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx ; spread between cake layers and onto top of cake.
Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 150 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
GERMAN CHOCOLATE CAKE I
German Chocolate Cake with brown sugar and coconut topping.
Provided by Sally
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
- Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
- To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.6 g, Cholesterol 58.7 mg, Fat 16.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 9.7 g, Sodium 278.1 mg, Sugar 32.8 g
GERMAN CHOCOLATE LAYER CAKE
Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don't have to take our word for it! More than one reviewers has declared this to be the "best German chocolate cake ever" and we can't argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you'll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
- In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
- Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
- With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
- In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.
Nutrition Facts : Calories 582, Carbohydrate 60 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 427 mg
BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE
Make and share this Baker's Original German Sweet Chocolate Cake recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Coconut-Pecan frosting (recipe follows).
- Oven at 350ºF.
- Melt chocolate in water, cool.
- Cream butter and sugar.
- Beat in egg yolks.
- Stir in vanilla and chocolate.
- Mix flour, soda, and salt.
- Beat in flour mixture, alternately with buttermilk.
- Beat egg whites until stiff peaks form; fold into batter.
- Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
- Bake for 30 minutes or until cake springs bake when lightly pressed in center.
- Cool 15 minutes; remove and cool on rack.
- Frost cake.
- COCONUT-PECAN FROSTING.
- Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
- Cook and stir over medium heat until thickened. Remove from heat.
- Stir in shredded coconut and chopped pecans.
- Cool until thick enough to spread.
- Makes 4-1/4 cups.
Tips:
- Before starting, ensure all ingredients are at room temperature, allowing them to blend smoothly. - For a rich chocolate flavor, use high-quality cocoa powder and melted semisweet or bittersweet chocolate. - To achieve a moist and fluffy cake, cream the butter and sugar thoroughly until light and creamy. Gradually add the eggs one at a time, beating well after each addition. - For a tender crumb, use cake flour instead of all-purpose flour. Cake flour has a lower protein content, resulting in a softer texture. - Do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are combined. - For a level cake, bake it in the center of the oven. Avoid opening the oven door during baking, as this can cause the cake to fall. - To prevent the cake from sticking to the pan, grease and flour the pans thoroughly. Alternatively, use parchment paper liners. - Let the cake cool completely before frosting. This will prevent the frosting from melting and sliding off the cake.Conclusion:
B.B. King's German Chocolate Cake is a decadent and indulgent dessert that combines rich chocolate flavors with a sweet coconut-pecan filling. With its moist and fluffy texture, this cake is sure to be a hit at any gathering. By following these tips, you can create a perfect German Chocolate Cake that will impress your friends and family. Remember to use high-quality ingredients, cream the butter and sugar thoroughly, and mix the batter only until combined. Bake the cake in the center of the oven and avoid opening the oven door during baking. Let the cake cool completely before frosting. With a little care and attention, you can easily make this delicious cake at home.
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