Tuesday, June 11, 2013

We love some German Chocolate anything around here

Did you happen to know that today is German Chocolate Cake Day? I love German Chocolate Cake! How about you? Is it the chocolate cake that makes it so good? or the pecan and coconut icing? Whatever it is it is a fabulous combination. And it happens to be one of, if not my husband's favorite cake. So since we are celebrating Father's Day all this week around here and my husband is a fabulous father, let's just throw out some German Chocolate recipes. I'm not going to post the standard German Chocolate Cake because we all know that the best one is on the side of the German Chocolate box. That's not very fancy but it's true.

So how about a twist or two on a German Chocolate Cake recipe. My Mother-in-law makes the best German Chocolate Pie you have ever put in your mouth so this is her recipe. And why not a German Chocolate Cheesecake recipe to go with it? Why, because it is to die for. The German's got this right.

Geniessen! (that's "enjoy" in German - I know that because I googled it).

Danke Shon! (thank you very much) I didn't google that. My sweet Daddy was in Germany during WWII and he always said Danke Shon for thank you. I won't ever forget those words or the fine man who said them.

Nana's German Chocolate Pie

-1 package (4 ounce) Baker’s Sweet German Chocolate
-1/4 cup butter
-1 2/3 cups evaporated milk
-1 1/2 cups sugar
-3 tablespoons cornstarch
-1/8 teaspoon salt
-2 eggs
-1 teaspoon vanilla
-1 1/3 cups shredded coconut
-1/2 cup pecans
-1 unbaked 10-inch pie shell

1.  Melt chocolate with butter in a medium saucepan over low heat; stirring until blended. Remove from heat and gradually blend in milk.
2.  Mix together sugar, cornstarch, and salt. Stir in eggs and vanilla. Then gradually add to chocolate mixture.
3.  Pour chocolate mixture into pie shell.
4.  Mix together coconut and pecans; sprinkle over filling.
5.  Bake at 375 degrees for 45 minutes or until top is puffed. The filling will be soft but will set while cooling. Cool at least four hours before serving.

German Chocolate Cheesecake


For Cheesecake:

-24 ounces cream cheese, softened and cut into chunks
-1/2 cup granulated sugar
-2 eggs
-1/4 cup dairy sour cream
-1 teaspoon vanilla extract

For Chocolate Cake:
-4 oounces unsweetened chocolate
-1/2 cup (1 stick) butter
-2 cups granulated sugar
-4 eggs
-2 teaspoon vanilla extract
-1 1/2 cups all-purpose flour

For Chocolate Glaze (for sides):
-1/2 cup semi-sweet chocolate chips
-2 tablespoon whipping cream

For German Chocolate Topping:
-2 egg yolks
-2/3 cup granulated sugar
-1/3 cup butter, cut into small pieces
-2/3 cup whipping cream
-1 teaspoon vanilla extract
-1 cup flaked coconut
-1 cup chopped pecans

For Cheesecake:
1.  On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth.
2.  Set aside. 

For Chocolate Cake:
1.  In large microwave safe bowl, combine chocolate and butter. Microwave on high (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.
2.  With fork, beat in sugar, eggs and vanilla extract until smooth.
3.  Add flour and mix until blended.
4.  Spoon into well-greased 9.5-inch spring-form pan, spreading evenly.

For Chocolate Glaze:
1.  In a small microwave-safe bowl combine chocolate chips with whipping cream.
2.  Microwave on High Power for 45 to 60 seconds. Beat until smooth.
3.  Spread on sides of cheesecake.

For German Chocolate Topping:
1.  In a small microwave safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream.
2.  Microwave on High power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract.
3.  Stir in coconut and pecans until well blended.
4.  Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Baking Directions:
1.  Carefully spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degree oven for 15 minutes.
2.  Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes.
3.  Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
4.  Remove sides from spring-form pan. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top.
5.  Spread sides with Chocolate Glaze.
6.  Spread top evenly with German Chocolate Topping.
7.  Refrigerate until serving time. Garnish with whipped cream, if desired.

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