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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:36%

Spoonacular Score: 36%

 

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.

Ingredients

Servings:
1 tsp
1 tsp baking soda
baking soda
0.25 cups
0.25 cups 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 cups
0.25 cups sugar
sugar
1 cup
1 cup unsweetened shredded coconut
unsweetened shredded coconut
1 tsp
1 tsp vanilla extract
vanilla extract
4 oz
4 oz white chocolate
white chocolate
1 tsp baking soda
1 tsp
baking soda
0.25 cups butter
0.25 cups
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 cups sugar
0.25 cups
sugar
1 cup unsweetened shredded coconut
1 cup
unsweetened shredded coconut
1 tsp vanilla extract
1 tsp
vanilla extract
4 oz white chocolate
4 oz
white chocolate

Equipment

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


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: $1.83
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
$1.24
$0.61
$0.49
$3.08
$0.07
$1.00
$0.30
$3.04
$11.00

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • We recommend not skimping on white chocolate, as some brands of white chocolate are made with vegetable oils instead of cocoa butter! For the best white chocolate flavor, you'll want the real, higher-quality stuff. Read ingredient labels carefully.

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
579 Calories
14g Protein
45g Total Fat
33g Carbs
6% Health Score
Limit These
Calories
579
29%

Fat
45g
69%

  Saturated Fat
22g
141%

Carbohydrates
33g
11%

  Sugar
27g
31%

Cholesterol
271mg
90%

Sodium
417mg
18%

Alcohol
0.23g
1%

Get Enough Of These
Protein
14g
28%

Manganese
1mg
60%

Phosphorus
344mg
34%

Selenium
23µg
33%

Vitamin B2
0.51mg
30%

Calcium
245mg
25%

Copper
0.38mg
19%

Fiber
4g
17%

Vitamin B5
1mg
16%

Zinc
2mg
16%

Magnesium
56mg
14%

Vitamin A
698IU
14%

Potassium
461mg
13%

Vitamin B1
0.2mg
13%

Vitamin B12
0.78µg
13%

Vitamin B6
0.22mg
11%

Iron
1mg
11%

Folate
42µg
11%

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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