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Showing posts with label Desserts. Show all posts

Friday, June 27, 2025

Homemade German Chocolate Cake Recipe Reviewed

German chocolate cake is a unique and delicious cake. A German chocolate cake is often easily recognized by the way it is frosted. Traditionally, the sides of a German chocolate cake are not frosted. The coconut-pecan frosting is only on the top and between layers. However, when I make this cake for our family, I elect to put the frosting between layers, on the top and sides. We like the extra frosting. If I made the cake for a party, I would opt for the more traditional, recognizable method and leave the frosting off the sides.

Baking any cake from scratch does take more time to prepare than a boxed cake mix. Plus, you need more ingredients on hand. Those ingredients often have a short expiration date and are likely to spoil before you use the full bottle, bag or can. This alone may be why so many people choose to make cakes with a cake mix instead of from scratch.

When you have the time and inclination, a homemade cake from scratch truly is a gift, as well as a special treat. My homemade German chocolate cake is the most requested cake out of all of my homemade cakes.

German Chocolate Cake Recipe
Sylvestermouse - ReviewThisReviews.com

Set out your butter to soften about an hour before you are ready to start mixing the cake together. I would also recommend lining your cake pans with parchment paper or pre-cut cake pan liners to keep your cake from sticking to the pan.

Because there are several parts of this recipe made in separate bowls and later combined into one large mixing bowl, I use mixing bowls with spouts for easy pouring.

I do use my stand mixer for this cake in order to free up both hands to hold bowls and/or spatulas when adding ingredients to the batter.

Ingredients

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

½ cup water

4 eggs, separated

2 cups & 4 Tablespoons cake flour or 2 cups of all purpose flour

1 tsp. baking soda

¼ tsp. salt

1 cup butter, softened

2 cups sugar

1 tsp. vanilla

1 cup Prairie Farms Bulgarian style buttermilk or whole buttermilk

Directions

Cover bottoms of 3 (9-inch) round pans with parchment or pre-cut dry wax cake liners for pans; Coat bottom & sides with Crisco shortening.

Heat oven to 350°F (325°F – Convection)

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.
Separate Eggs (Egg whites in the medium glass mixing bowl)
Combine flour, baking soda and salt in a separate bowl
Beat butter and sugar in large mixing bowl with mixer until light and fluffy
Add egg yolks, 1 at a time, beating well after each.
Blend in melted chocolate and vanilla with the low setting on the mixer
Add flour mixture alternately with buttermilk, beating until well blended after each addition
Beat egg whites in glass bowl with a hand mixer on high speed until stiff peaks form
Add egg whites to batter by gently stirring them in with a spatula until well blended
Pour batter into prepared cake pans
Bake 25 min. or until toothpick inserted in centers comes out clean
Immediately run small spatula around cakes in pans and cool cakes in pans 15 min.
Remove from pans to wire racks; cool completely.
Be sure to remove the pan liner parchment paper from the bottom of the cake layers before frosting.

Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto top of cake.

Top with Homemade Coconut-Pecan Frosting (click here for the recipe!)

Lot of 2 Baker's 4 oz. German's Sweet Chocolate BarCheck Price Swans Down Regular Cake Flour, 32oz BoxCheck Price 100Pcs 9 IN Round Non Stick Parchment Paper for BakingCheck Price

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Homemade German Chocolate Cake Recipe Written by:

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Friday, June 20, 2025

Coconut-Pecan Frosting Recipe for German Chocolate Cake or Cupcakes

I've been making homemade German chocolate cake for decades and it is the most requested cake for any occasion in our home, probably because they are not commonly available. If you try to eat a store-bought German chocolate cake you would probably swear off of ever eating them again. Store-bought does not compare to homemade!

I personally make both my cake and my frosting from scratch. This is one cake and frosting that you are not likely to find in a box or can. As a matter of fact, the one time I tasted coconut-pecan frosting in a can, I hated the heavy lard taste. The word "gross" comes to mind.

Unfortunately, store bought cakes or pre-made frosting in a can will make you think you don't like German chocolate cake. But, if you have never tried a homemade German chocolate cake, then you have never tried a real German chocolate cake.

Coconut Pecan Frosting Recipe
Sylvestermouse - ReviewThisReviews.com

You actually make coconut pecan frosting by cooking it on the stove top, like candy. The pan matters. You need a heavy pan that will hold heat. I still use my grandmother's 4 quart Wagner Ware Sydney-O Magnalite pan (4684-P). Do not use a pan with non-stick coating.

INGREDIENTS

4 egg yolks

1 can (12 oz.) evaporated milk (shake well before opening)

1½ tsp. vanilla

1½ cups sugar

3/4 cup butter

1 pkg. (7 oz.) Baker's Angel Flake Coconut (2-2/3 cups)

1½ cups chopped pecans

DIRECTIONS

1) Finely chop the pecans

2) Beat egg yolks, milk and vanilla in heavy saucepan with whisk until blended

3) Add sugar and butter; cook on medium heat 20 - 25 min. or until thickened and golden brown, stirring constantly

Remove from heat

4) Add coconut and pecans. Mix well

Cool to spreading consistency.

Click Here for the German Chocolate Cake Recipe published separately

___________

One note, please don't give up if the frosting is not perfect the first time you make it. Like so many things in cooking, sometimes you need to make it a few times to perfect it with your cookware and stove.

The Brands I Use

I prefer to stick to specific brands, unless a company changes their recipe or goes out of business. I still use the brands that my mother and grandmother used when baking.

Pet Whole Evaporated Milk, 12 ounceCheck Price McCormick Vanilla ExtractCheck Price Baker's Angel Flake Coconut Sweetened 7 OunceCheck Price Fisher Chef's Naturals Unsalted Chopped Pecans - ResealableCheck Price Prepworks by Progressive (Red)Check Price

If you want a Magnalite saucepan like mine, you will need to purchase it in an antique store or secondary market like Ebay. Current day Magnalite is not the same vintage Wagner Ware brand made in Sydney, Ohio. The current pans are made in China of a lighterweight material and is not the Magnalite I recommend. Magnalite Saucepan - 4 quart - 4684-M or 4684-P (-P or -M doesn't matter. They represent the mold used when making)

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Friday, March 21, 2025

Easy Chocolate Fondue Recipe

Few Desserts bring people together like chocolate fondue. This is a family favorite of ours. We like getting together several times a year for some delicious chocolate fondue. Following is a review of our Valentine's Day chocolate fondue.

A Brief History of Chocolate Fondue:

Fondue, originally a Swiss dish featuring melted cheese, inspired the idea of dipping foods into a shared pot. The concept of chocolate fondue emerged in the 1960s, made popular by Swiss restaurateur Konrad Egli in New York.

Fondue is a perfect time to gather and enjoy some great conversation with the family while enjoying some delicious dessert or food.

Many times we use steak and chicken cut into small pieces. Our daughter Jamie coats the chicken with Shake N Bake. We dip into hot oil until the pieces are cooked and serve with various dipping sauces.

Ingredients for Chocolate Fondue:

1 bag of chocolate chips 11.5oz.

1 bag of dark chocolate chips 11.5 oz.

1 1/4 cup of heavy whipping cream

1 tablespoon butter

1 tablespoon vanilla extract

First, you need a fondue pot. Jamie has two Cuisinart Electric Fondue Pots. For the chocolate fondue, we only use one of them.

Set the pot to medium heat and add the chocolate chips. Add the butter and keep stirring so the chocolate begins to melt.

Add the vanilla, and the heavy whipping cream a little at a time, and keep stirring until all is combined. When it's ready, the chocolate will look like the intro photo.

Here are our prepared goodies for dipping into the chocolate. We cut up strawberries, pineapple, bananas, marshmallows, and pound cake.

Dip and Enjoy: We used the skewers that came with the fondue pot to dip our favorite treat into the rich chocolate.

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You will find a large selection of fondue pots on Amazon. The one featured below is the one Jamie has, and she has had it for many years.

Cuisinart Fondue Pot, 3 Quart, For Chocolate, Cheese, Broth, Oil, Stainless Steel, CFO-3SSP1Check the Price

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Tuesday, July 2, 2024

Celebrate with a Festive Patriotic Trifle

Summer is here, and that means it's time for barbecues, picnics, and all things outdoors. Whether you're celebrating the 4th of July, Memorial Day, or just feeling extra patriotic this festive trifle is the perfect dessert to add to your picnic. It's not only delicious but very easy to make.

Festive Patriotic Trifle - Reviewed

Every year for our 4th of July celebration our daughter Jamie, and grandson, Tyler make this festive dessert. This is so easy to assemble, no need for baking skills. Just layer and go. With the vibrant colors and fresh fruit flavors, it's a real crowd-pleaser. You can customize it with your favorite fruits and flavors making this so versatile.

Ingredients for a Festive Patriotic Trifle:

1-angle food cake or pound cake (cut into cubes)
2 cups strawberries, sliced
2 cups blueberries
1 cup raspberries
2 cups vanilla pudding
2 cups whipped cream

Assemble the Trifle:

In a large trifle bowl or glass dish, start with a layer of cubed cake.
Add a layer of vanilla pudding, spreading it evenly over the cake.
Add a layer of mixed berries (strawberries, blueberries, and raspberries).
Add a layer of whipped cream.
Repeat the layers until you reach the top of the dish, finishing with a layer of whipped cream and berries.
Chill in the refrigerator for at least one hour before serving.

I hope you enjoy this festive dessert at your next picnic. The delightful combination of fruit, pudding, and whipped cream is sure to impress your guests.

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If you need a Trifle Bowl why not buy one named after me.

Anchor Hocking Monaco Glass Trifle Bowl, 104 oz

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Friday, April 5, 2024

Lemon Mini Muffin Cakes Recipe Reviewed

A few weeks ago, my mom came to our home with a special treat for my family. Lemon flavored anything is always my favorite. These little mini muffin lemon cakes were fabulous!

They were so good, I seriously could not make myself stop eating them. I finally stuck them in the microwave so they would be "out of sight, out of mind". However, the little mouse in me kept sneaking back for crumbs and tiny bites.

I don't have pictures of the making process because I was not with my mother when she baked them, but she did agree to let me share and review her recipe. Based on what she told me, this recipe is so easy, more pictures are not really needed.

They would be perfect for a party snack, dessert, breakfast, or perhaps all three if they can last all day in your home. Here, they only survived for one day before they were all gone. We had to guess at how many mini muffins this recipe made and decided it was approximately 48 mini muffins (2 batches when using the featured mini muffin pan below). If you should make them, please count them BEFORE you start eating or sharing them and return here to tell us how many muffins this recipe makes.

Delicious Lemon Mini Muffin Cakes & Glaze Recipe

Mini Cakes Ingredients

1 Box of Yellow Cake Mix
3.4 oz box of Instant Lemon Pudding
4 Eggs
3/4 Cup Vegetable Oil

Glaze Ingredients

4 Cups sifted Powdered Sugar
1/3 Cup Lemon Juice (Real Lemon can be used)
3 Tablespoons Vegetable Oil
3 Tablespoons Water
Grated Lemon Zest from 1 lemon, if desired

Directions

Preheat the oven to 350
Spray mini muffin pan with non-stick spray
In a large bowl, combine all mini cake ingredients and mix (with mixer) for 2 minutes
Spoon 1 Tablespoon of mix into each mini muffin cup
Bake for 12 minutes
In a medium bowl, mix together all of the glaze ingredients
Prepare a drip tray by lining a cookie tray with wax paper and place a wire rack on the tray
Turn the muffins out of the muffin pan
Dip each muffin in the glaze, covering mini muffin as much as possible
Place the dipped muffin on the prepared "drip" tray

KITCHENATICS Heavy Duty Half Sheet Baking Pan w/Rack Set, Cookie Sheet for Oven, Rimmed Aluminum Tray w/Wire Cooling Rack for Cooking & Roasting, Half Sheet Pan w/Baking Rack, 13.1" X 17.9" IN Pan

Wilton Recipe Right 24 Cup Mini Muffin Pan

Betty Crocker Super Moist Yellow Cake Mix, 15.25 oz.

Jell-O Instant Pudding & Pie Filling, Lemon, 3.4 oz

ReaLemon 100% Lemon Juice, 8 Fluid Ounce Bottle.

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Friday, November 10, 2023

Black Magic Chocolate Cake Made with Coffee Recipe Review

This black magic chocolate cake is made with black coffee and buttermilk (the magic part) which makes it a rich, delicious cake. It is my son's favorite cake, therefore I make it for his birthday every year.

If you love chocolate, this is definitely the cake for you! The combination of real cocoa, buttermilk and coffee make it a chocolate lovers dream cake.

For the last few years, I have frosted it with Barbara's chocolate icing recipe which is better than the icing recipe I previously used. Serve it with chocolate ice cream, if you dare, and you have a triple chocolate masterpiece.

My Mixing Note

I set my mixing bowl in my sink to keep ingredients from blowing or splattering when mixing. It is so much easier to simply rinse the sink when I am finished mixing batter than it is to clean the counters, walls and floor.

I also pre-measure ingredients before I start. That way, I know I haven't forgotten any of the ingredients should I get interrupted.

Black Magic Chocolate Cake Recipe by Sylvestermouse
ReviewThisReviews.com

Prep Time	Cook Time	Cool Time	Ready In	Yields
20 min.	30-35 min.	60 min.	2 hrs.	12 - 16 servings

Ingredients

2 cups Swans Down Cake Flour (or 1¾ cups all-purpose flour)
2 cups sugar
¾ cup unsweetened cocoa powder (100% cacao)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract

Directions

Preheat oven to 350°
Grease & flour two 9" round cake pans or one 9"x13" pan
In large bowl, combine/whisk flour, sugar, cocoa, baking soda, baking powder and salt. (Set mixing bowl in the sink to keep the flour/cocoa from blowing everywhere)
Make a well in the center of the dry ingredients and add eggs, coffee, buttermilk, oil & vanilla
Beat for 2 minutes on medium speed. Batter will be very thin
Pour into prepared pans
Bake at for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean
Cool for 10 minutes, then remove from pans and completely cool
Frost as desired

See the Items I Use For Pre-measuring in the Following Reviews:

Cooking & Baking Prep Tools: Shot Glasses Used As Pinch Bowls Set of Stainless Steel Stackable Magnetic Measuring Spoons Reviewed Mini Increment Measuring Spoons for Tad, Dash, Pinch, Smidgen & Drop

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Friday, October 27, 2023

Homemade Pineapple Upside Down Cake Recipe - Dessert Review

We recently celebrated my father's birthday. When I was going through my recipes, trying to select a cake to bake for him, I remembered his love of pineapple. I decided to return to an old favorite and made a homemade pineapple upside down cake.

For this birthday celebration cake, I made a vanilla cake batter from scratch with pineapple juice instead of milk/buttermilk.

I used a 10" Cast Iron Skillet, which I cleaned before I started. I didn't want the taste of bacon grease or other residue transferring to my cake.

As always, I also pre-measured each ingredient before I started. It is amazing how much salt and sugar look alike when sitting on top of flour. Or how much baking soda can look like baking powder once you start mixing ingredients together.

Here is my recipe and the directions to make my pineapple upside down cake exactly as you see it in the photo.

By the way, the cake was such a hit with the entire family, I will be making it again very soon.

Pineapple Upside Down Cake Recipe by Sylvestermouse
ReviewThisReviews.com

Prep Time	Cook Time	Cool Time	Ready In	Yields
20 min.	40-50 min.	60 min.	2 hrs.	8 - 10 servings

Before You Start - set out butter, eggs, sour cream, & milk to warm to room temperature (approx. 30 minutes)

Ingredients - Cake Batter

• 1½ cups Cake Flour (I use Swans Down Cake Flour)

• ¼ teaspoon Baking Soda

• 1 teaspoon Baking Powder

• ½ teaspoon Salt

• 6 Tablespoons unsalted butter, soften to room temperature

• ¾ Cup of Sugar

• 2 Egg Whites (large eggs)

• ⅓ Cup of Sour Cream

• 1 teaspoon Vanilla Extract

• 2 Tablespoons Milk (room temperature)

• ¼ - ½ cup Pineapple Juice (juice the pineapple slices were canned in - save any remaining pineapple juice)

Instructions

1. In a bowl, combine dry ingredients: cake flour, baking soda, baking powder and salt. Set aside

2. In a separate bowl, beat the butter with a mixer on high until creamy. Slowly add the sugar, beating on high until creamy again. Beat in egg whites. Then, beat in sour cream and vanilla extract.

3. Pour the dry ingredients (bowl 1) into the wet ingredients (bowl 2) and blend together on low speed. Continue using the mixer on low and slowly add the pineapple juice and milk. Mix on low until well blended.

Ingredients - Top of Cake

• Canned Pineapple Slices - 7 slices (2 - 8oz cans) for 10" cast iron skillet

• Maraschino Cherries - I use 19 cherries

• 1½ Sticks (12 Tablespoons) of Butter

• Brown Sugar

Instructions

1. Preheat oven to 350°F. (Convection Oven 325°F)

2. Mix the Cake Batter (recipe above)

3. Melt 1½ Sticks (12 Tablespoons) Butter in the Skillet in the Oven

4. Generously Sprinkle Melted Butter with Brown Sugar

5. Place Drained Pineapple Slices on the Top of Brown Sugar

6. Add Maraschino Cherries in the center of each Pineapple Slice and between the slices (if desired)