6 Responses to “Can you make a German Chocolate cake using a Fudge Chocolate cake mix?”

1. By Joseph on Jul 30, 2010 | Reply

   A German chocolate cake is light fluffy and is usually a layer cake, with about 3 layers with butter cream between each layer. Add one half cup of all purpose flour to the bettycrocker mix. Add one egg. Add one half teaspoonful of baking SODA. Bake as indicated on bettycrocker directions. Make sure to butter and flour the pan before adding the mix. The mix MUST be mixed very smooth. No lumps. Good Luck. ps: a pinch of salt. Just one LITTLE pinch of salt. Salt in cake mixes go very very far. Just a pinch with your two fingers.

2. By Lainey on Jul 30, 2010 | Reply

   Sorry, I don’t think adding some German Chocolate squares to a Choc Fudge cake would work. A German Chocolate is more like a milk chocolate sweeter type cake, not at all like a dark fudge cake. To the previous poster, who puts buttercream frosting on a German Chocolate cake? The traditional frosting is a coconut/pecan/kind of carmel-y frosting, totally different from buttercream.

3. By riversconfluence on Jul 30, 2010 | Reply

   The German cake is lighter chocolate that we are used to, it is German. I was a nurse in a hospital founded by German sisters, and one took the time to explain to me that german chocolate was different than American. . It is light and fluffy. Adding chocolate will not help, you will still have a darker chocolate cake.
   The triple fudge cake mixes would work fine with the traditional german chocolate frosting, and it will be good. Just not German chocolate. Go to the store and pull a German chocolate cake mix, it will have the picture of the cake on it.
   Try a black forest cake. You could use your mixes, and the cherries make chocolate yum.
   Try also making fudgy frosting for your cake mixes, might want to check out lava cake.
   INGREDIENTS Black forest Cake
   2 1/8 cups all-purpose flour
   2 cups white sugar
   3/4 cup unsweetened cocoa powder
   1 1/2 teaspoons baking powder
   3/4 teaspoon baking soda
   3/4 teaspoon salt
   3 eggs
   1 cup milk
   1/2 cup vegetable oil
   1 tablespoon vanilla extract
   2 (20 ounce) cans pitted sour cherries
   1 cup white sugar
   1/4 cup cornstarch
   1 teaspoon vanilla extract
   3 cups heavy whipping cream
   1/3 cup confectioners’ sugar
   DIRECTIONS
   Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
   In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
   Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
   Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
   Combine whipping cream and confectioner’s sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
   With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
   This recipe makes the cake from scratch, but if you go to allrecipes.com, you can see the pictures of the finished cake. In fact, go there and look up german chocolate cake, it might help

4. By J♥K♥M on Jul 30, 2010 | Reply

   You might be able to pull it off if you have the German Chocolate cake frosting, with the coconut.

5. By samcam on Jul 30, 2010 | Reply

   I think that if you want to use up your Triple Chocolate Fudge Cake mixes your cake will be fine as German Chocolate….AS LONG as you use the GC icing! There is so little difference in the flavors of chocolate, that it will taste just as delicious!

   In my opinion, it’s that gooey coconutty icing that makes German Chocolate cake so yummy in the first place!!

6. By cookie50 on Jul 30, 2010 | Reply

   I have a question for you. Do you mean a chocolate cake that is traditional in Germany – or do you mean what is called a “German Chocolate Cake” with a pecan-coconut topping?

   If you mean the “German Chocolate Cake” it is not from Germany. It has its origins in a chocolate cake that was published in a Texas newspaper in the 1950′s that used chocolate that was produced by Sam German (his name) called “Baker’s German’s Sweet Chocolate”. Over the years the “‘s” from German’s was dropped. It is not German, nor does it taste like a real chocolate cake from Germany. The pecan-cococut topping is definitely not German – and I’m visiting Germany right now and absolutely no one recognizes this cake as a cake from Germany!

   The real chocolate cake from Germany is really chocolate-y! And delicious.It’s texture is different and really can’t be copied by American- style cake mixes. It is usually filled with a buttercream filling and very rich.

   But, ues, you can use your Triple Chocolate Fudge cake mixes to imitate a real chocolate cake from Germany. My favorite is a Black Forest Cake.that uses a cake mix, cherry pie filling and whipped cream.

   Why not try this simplified version of a real “German” chocolate cake used in the Black Forest Cake at the site below