Best Phylliss Old German Chocolate Cake Recipes

OLD-FASHIONED GERMAN CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 350 F. Grease and line 2 8-inch round cake pans with parchment paper.
• Sift the flour and cocoa powder into a large mixing bowl. Add the baking soda, baking powder, and salt, and whisk to combine. Add the sugar and whisk again.
• Add the milk, oil, eggs, and vanilla extract and whisk until just combined.
• Gradually pour in the boiling water, whisking as you go, until combined.
• Evenly distribute the mixture between your prepared cake pans. Bake for 35 minutes or until a skewer inserted into the center of a cake comes out clean.
• Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
• Make the frosting by adding the evaporated milk and egg yolks to a large saucepan and whisk them together (not on the heat).
• Add the sugar to the saucepan and whisk again until dissolved.
• Add the butter to the pan and heat on a low-medium setting, whisking constantly until the butter has melted. This will take about 10 minutes.
• Remove the pan from the heat and add the pecans, coconut, and vanilla extract. Stir everything together and set aside to cool. It will thicken slightly as it cools.
• Once the cake and coconut pecan frosting have both cooled, assemble the cake. Start by spooning/spreading half of the frosting all over one of the cake layers.
• Place the second cake layer on top and spoon/spread over the remaining frosting.
• Optionally decorate the cake with the halved pecans, then serve and enjoy.

GERMAN CHOCOLATE CAKE FROSTING II

Steps:

• In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
• Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
• In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

HOMEMADE GERMAN CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Grease (with shortening) 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper with cooking spray. Dust pans with flour.
• Stir together chopped chocolate and hot coffee in a medium microwavable bowl; microwave on HIGH until melted and smooth, 30 seconds to 1 minute, stirring mixture after 30 seconds. Set aside.
• Whisk together flour, baking soda, and salt in a bowl. Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes. Add yolks, 1 at a time, beating just until blended after each addition. Add melted chocolate mixture and vanilla; beat on low speed until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition.
• Place egg whites in a separate clean bowl, and beat with an electric mixer on high speed until stiff peaks form, about 3 minutes; gently fold into batter. Divide batter among prepared pans.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 28 minutes. Remove pans from oven; gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely, 1 hour.
• While the cake cools, prepare the Coconut-Pecan Frosting. Stir together evaporated milk, butter, granulated sugar, packed light brown sugar, and lightly beaten egg yolks in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter melts and sugars dissolve, 3 to 4 minutes. Cook, stirring constantly, until mixture is bubbling and thick, 12 to 14 more minutes. Remove pan from heat; stir in sweetened flaked coconut, chopped toasted pecans, and vanilla extract. Transfer to a bowl. Let stand, stirring occasionally, until slightly warm and spreadable, about 40 minutes.
• Spread slightly warm Coconut-Pecan Frosting between layers and on top and sides of cake, if desired. Let stand until frosting is completely cool and set, about 15 minutes.

PHYLLIS CAKE (CHOCOLATE MOUSSE PIE)

Steps:

• Combine chocolate& margarine in a bowl& melt in micro.
• Mix& let cool.
• Seperate eggs.
• Beat whites till stiff& add 1/4 cup sugar, continue beating till they form peaks.
• Beat yolks with 3/4 cup sugar& Vanilla.
• Combine chocolate mixture with yolk mixture& beat till smooth.
• Fold in egg whites.
• Pour 1/2 of the mixture into 9" pan (aluminum is best as they also have plastic covers).
• Bake at 350° for 35 minutes.
• Let cool (middle will fall).
• Add rest of mixture on top and put it into the freezer.
• When frozen, whip Rich's together with one tablespoon of powdered sugar.
• In the meantime take out the pie so the cover is easy to remove.
• Put whipped Rich's on top of pie, recover, refreeze.
• Take out about 15 minutes before serving.
• Enjoy!

GRANDMA'S GERMAN CHOCOLATE CAKE

Steps:

• I make this in either a greased and floured 9 x 12 inch pan or 2 9-inch round pans. For the 9 inch pans I also add wax paper cut to the pan size in the bottom of the pan.
• I start checking for doneness after 40 minutes for a 9 x 12 pan, and 25 minutes for the 2 9-inch pans. When a toothpick inserted into the middle of the cake comes out clean it's done.
• Cream margarine and sugar.
• Add eggs, one at a time, and beat well.
• Add buttermilk and dry ingredients.
• Add boiling water and beat until mixed.
• Bake in a preheated 350 degree oven for 45-55 minutes or until done.
• For Icing- Combine milk, sugar, egg yolks, margarine and vanilla.
• Cook and stir over medium heat until thickened, about 15 minutes.
• Add coconut and nuts.
• Beat until thick enough to spread.