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German White Chocolate Cake

 
One serving costs about $1.84

$1.84 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 side dish German,European
spoonacular Score:37%

Spoonacular Score: 37%

 

The recipe German White Chocolate Cake could satisfy your European craving in about 45 minutes. For $1.8 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 569 calories, 13g of protein, and 44g of fat. A mixture of vanillan extract, sugar, chocolate, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person were impressed by this recipe. It works well as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so tremendous. Try German Chocolate Cake, German Chocolate Cake, and German Chocolate Cake for similar recipes.

German works really well with Dornfelder and Riesling. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. You could try Weingut Fritz Windisch Heimersheimer Rotenfels Dornfelder. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.

Weingut Fritz Windisch Heimersheimer Rotenfels Dornfelder

A very tasty, powerful wine of pronounced aroma and rich dark red color. It has a delicious flavor of cherries, red berries and plums with decent, smooth tannins. Its sweetness is pleasant and harmonic, which makes it enjoyable for lovers of not too dry wines.A delicious companion to desserts and cheese, but also to barbecued and smoked dishes. It is also a wine for enjoyment and a very tasty night cap

» Get this wine on Wine.com

Ingredients

Servings:
1 tsp
1 tsp baking soda
baking soda
0.25 cup
0.25 cup butter
butter
1 Tbsp
1 Tbsp cake flour
cake flour
3 large
3 large egg yolks
egg yolks
4 large
4 large eggs
eggs
1 cup
1 cup evaporated milk
evaporated milk
1 cup
1 cup low fat buttermilk
low fat buttermilk
1 cup
1 cup pecans
pecans
0.25 cup
0.25 cup sugar
sugar
1 cup
1 cup unsweetened shredded coconut
unsweetened shredded coconut
1 tsp
1 tsp vanilla extract
vanilla extract
4 ounces
4 ounces white chocolate
white chocolate
1 tsp baking soda
1 tsp
baking soda
0.25 cup butter
0.25 cup
butter
1 Tbsp cake flour
1 Tbsp
cake flour
3 large egg yolks
3 large
egg yolks
4 large eggs
4 large
eggs
1 cup evaporated milk
1 cup
evaporated milk
1 cup low fat buttermilk
1 cup
low fat buttermilk
1 cup pecans
1 cup
pecans
0.25 cup sugar
0.25 cup
sugar
1 cup unsweetened shredded coconut
1 cup
unsweetened shredded coconut
1 tsp vanilla extract
1 tsp
vanilla extract
4 ounces white chocolate
4 ounces
white chocolate
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Equipment

baking paper
baking paper
hand mixer
hand mixer
oven
oven
sauce pan
sauce pan
bowl
bowl
baking paper
baking paper
hand mixer
hand mixer
oven
oven
sauce pan
sauce pan
bowl
bowl


Instructions

  1. CAKE
  2. 1. Position the racks in the upper and lower thirds and preheat oven to 350 deg F. Lightly butter the bottom and sides of three 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
  3. 2. Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at mdeium speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans.
  4. 3. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
  5. 4. Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
  6. FOR THE FROSTING:5. In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary.
  7. Remove from heat and stir in the vanilla, pecans, and coconut. Plance the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
  8. 6. Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer, making sure to spread it all the way to the edges. Top with the second layer, and spread with 1/4 of the frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.81
Ingredient
¼ cups butter
1 tablespoon cake flour
3 larges egg yolks
4 larges eggs
1 cup evaporated milk
1 cup low fat buttermilk
1 cup pecans
¼ cups sugar
1 cup unsweetened shredded coconut
1 teaspoon vanilla extract
4 ounces white chocolate
Price
$0.49
$0.03
$0.68
$1.09
$0.61
$0.49
$3.08
$0.07
$1.00
$0.30
$3.04
$10.86
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Nutritional Information

Quickview
573k Calories
13g Protein
44g Total Fat
33g Carbs
6% Health Score
Limit These
Calories
573k
29%

Fat
44g
69%

  Saturated Fat
22g
140%

Carbohydrates
33g
11%

  Sugar
27g
31%

Cholesterol
254mg
85%

Sodium
411mg
18%

Alcohol
0.23g
1%

Get Enough Of These
Protein
13g
27%

Manganese
1mg
60%

Phosphorus
335mg
34%

Selenium
21µg
31%

Vitamin B2
0.49mg
29%

Calcium
243mg
24%

Copper
0.38mg
19%

Fiber
4g
17%

Zinc
2mg
16%

Vitamin B5
1mg
15%

Magnesium
55mg
14%

Vitamin A
674IU
13%

Potassium
455mg
13%

Vitamin B1
0.19mg
13%

Vitamin B12
0.74µg
12%

Vitamin B6
0.21mg
11%

Iron
1mg
11%

Folate
40µg
10%

Vitamin E
1mg
9%

Vitamin D
1µg
9%

Vitamin K
3µg
3%

Vitamin B3
0.58mg
3%

Vitamin C
1mg
2%

covered percent of daily need

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