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German Chocolate Cake Cookies – They’re Amazeballs!

We went live this week with the recipe for German Chocolate Cake Cookies – And it’s true – they are amazeballs.

They have a few steps, but they are so worth the time because your friends and family are going to absolutely love them!  We didn’t have any issues with the live presentation, really – just the timing of the steps!  For a great cookie for those with nut allergies, simply remove the filling and you have a crunch, sweet, milk chocolate cookie – those are every bit as good, I promise you!

I talk about the history behind the recipe on the Facebook LIVE video (which I’ve embedded below), and this is a cookie I’ve been making for friends and family for years now.  I promised to post this yesterday, but the day got away from me, so this morning it was the first thing on my to-do list!

You should absolutely give these a try and let me know how they turn out for you – I’d love to hear from you, if not here, then on the Facebook page!

 

 

 

Print Recipe
 German Chocolate Cake Cookies - They're Amazeballs!
German Chocolate Cake Cookies, Bake With Rho, Tampa Florida
Cook Time 11 Minutes
Servings
Dozen
Ingredients
Coconut Pecan Filling
  • 1/2 Cup Brown Sugar Pack into measuring cup
  • 3/4 Cup Coconut Pack into measuring cup
  • 1/2 Cup Chopped Pecans
  • 1/4 Cup Unsalted Butter Chilled, 1/2 stick
  • 2 ea. Egg Yolks Whipped thoroughly
Cookie Dough
  • 1 Cup Unsalted Butter 2 sticks
  • 6 oz Milk Chocolate Melted
  • 2 Cups Granulated Sugar
  • 2 ea. Eggs
  • 2 tsp Vanilla I use vanilla bean paste
  • 3 Cups Flour
  • 1/2 teas Baking Powder
  • 1/2 teas Baking Soda
  • 1/2 teas Salt
  • 1/2 Cup Granulated Sugar For rolling the cookies
Cook Time 11 Minutes
Servings
Dozen
Ingredients
Coconut Pecan Filling
  • 1/2 Cup Brown Sugar Pack into measuring cup
  • 3/4 Cup Coconut Pack into measuring cup
  • 1/2 Cup Chopped Pecans
  • 1/4 Cup Unsalted Butter Chilled, 1/2 stick
  • 2 ea. Egg Yolks Whipped thoroughly
Cookie Dough
  • 1 Cup Unsalted Butter 2 sticks
  • 6 oz Milk Chocolate Melted
  • 2 Cups Granulated Sugar
  • 2 ea. Eggs
  • 2 tsp Vanilla I use vanilla bean paste
  • 3 Cups Flour
  • 1/2 teas Baking Powder
  • 1/2 teas Baking Soda
  • 1/2 teas Salt
  • 1/2 Cup Granulated Sugar For rolling the cookies
German Chocolate Cake Cookies, Bake With Rho, Tampa Florida
Instructions
Preparation & Tools
  1. Preheat oven to 350 Nice to have: 1. Food Processor 2. Stand Mixer 3. Standard Cookie Scoop
Coconut Pecan Filling
  1. Make this first!
  2. Combine the sugar and coconut in the food processor and combine until the coconut is in small pieces.
  3. Add the chopped pecans - cut the butter into 4 pieces and process until the butter is in small bits.
  4. Separate the yolks and whip throroughly with a fork, add to the food processor and process until completely incorporated.
  5. Form the mixture into 1/2 teas. sized balls and arrange on a parchment lined cookie sheet. Place in the fridge until ready for use.
Cookie Dough
  1. Heat the chocolate in the microwave in 30 second bursts until it is just melted. Be very careful not to burn the chocolate! Set it aside to cool slightly.
  2. Mix the sugar, butter and eggs on medium speed until creamy.
  3. Add the vanilla, baking powder, baking soda, and salt and mix on medium for another 30 seconds or so.
  4. Add the flour, one cup at a time, until throroughly incorporated.
Assembly
  1. Add 1/2 cup of sugar to a small bowl, and get a flat bottomed glass.
  2. Pull the pecan filling from the fridge.
  3. Scoop out 12 balls of cookie dough.
  4. One at a time, flatten the ball of dough slightly, place one of the filling pieces in the center and wrap the dough around it to cover.
  5. Roll the cookie ball in your hand until it is shaped nicely, roll it in the granulated sugar, and place it on a parchment lined cookie sheet.
  6. Repeat with all 12 balls of cookie dough, then take the flat bottomed glass and smoosh (technical term!) them slightly to shape them.
  7. Place in a 350 degree oven for 10-12 minutes (it's 11 in mine).
  8. Cool on the cookie sheet for 5 minutes and move to a cooling rack to cool completely.
Recipe Notes
  • I use latex gloves for a lot of the food handling in this recipe.  It's more sanitary, but it also feels a lot less "icky" on your hands!
  • I prep all my cookies before I start baking - so I have about 5 cookie sheets filled with cookies ready to go in the oven.  That way I don't have to stop the messy work of forming the cookies every time a batch is ready to come out.
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Beautiful and Refreshing Pink Lemonade Cake

Join Ana and me as we walk you through making this beautiful and refreshing Pink Lemonade cake!  In May, our month of lemony goodness, I knew that I wanted to attempt a pink lemonade cake.  I’d seen recipes for them before, but they all required frozen pink lemonade concentrate.  If you’ve been following us the last couple of months, you know how I feel about that!  Not good.  That’s how I feel about that, not good!  I just knew that there had to be a way to get that tart lemony flavor that is perfect offset by another, as yet unidentified, fresh fruit.  I also knew that that I would have to figure it out.  Challenge Accepted!

I began my research into pink lemonade with my dear friend Google Search.  Perhaps you’ve heard of her.  She’s actually kind of my best friend, but we don’t talk about that out loud.  Anyway, I simply started looking for homemade pink lemonade recipes and my pal returned more results than you could shake a stick at!  Seriously, I tried shaking a stick – not a dent.

There are two schools of thought on pink lemonade, and these are either the addition of fresh strawberry or the addition of fresh raspberry.  I read a little further, browsed a few more articles and recipes and decided that the raspberry seemed to be the most authentic.

A plan was born!  A plan was tested, and a plan failed.  Brainstorming continued…  more tests were run, and a winner emerged!  To describe how proud of myself I was would be impossible.  This was one of my first attempts ever at making modifications to a recipe and delivering something completely different.

Pink Lemonade Cake Recipe and Tutorial - Bake with Rho

Isn’t she gorgeous?

This definitely won’t be the last!  I’m in love with this cake and am eager to keep pushing my own boundaries and if the experiments work out, you can bet I’ll be sharing them here – If you want to see experiments that don’t work out, well, those are on our Facebook LIVE broadcasts!  You could try the nut butter episode as a great example of me modifying a recipe to a spectacular failure!  But I digress – you’re here for a Beautiful and Refreshing Pink Lemonade Cake, and a pink lemonade cake you shall have!

As a bonus, we’re also posting the video on how to make the oh-so-pretty tri-color rosettes that cover the cake.

To get started, there are a few things you’ll need:

Making the Pink Lemonade Cake

Frosting the Cake

 

 

Print Recipe
 Beautiful and Refreshing Pink Lemonade Cake
Pink Lemonade Cake Recipe and Tutorial - Bake with Rho
Prep Time 30 minutes
Cook Time 40 minutes
Servings
ounces
Ingredients
  • 375 grams Cake Flour
  • 375 grams Granulated Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 6 large Egg Whites Room Temp
  • 1/2 cup Freshly Squeezed Lemon Juice
  • 1/2 cup Raspberry Simple Syrup
  • 2 tsp Vanilla Extract
  • 1 cup Butter Room Temp
  • 2 tbsp Vegetable Oil
  • 3 drops Pink Food Color Use Gel Color
Prep Time 30 minutes
Cook Time 40 minutes
Servings
ounces
Ingredients
  • 375 grams Cake Flour
  • 375 grams Granulated Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 6 large Egg Whites Room Temp
  • 1/2 cup Freshly Squeezed Lemon Juice
  • 1/2 cup Raspberry Simple Syrup
  • 2 tsp Vanilla Extract
  • 1 cup Butter Room Temp
  • 2 tbsp Vegetable Oil
  • 3 drops Pink Food Color Use Gel Color
Pink Lemonade Cake Recipe and Tutorial - Bake with Rho
Instructions
  1. Pre-heat oven to 350 degrees F and prepare your 8" cake pans.
  2. Add the dry ingredients to the mixing bowl of your stand mixer (flour, sugar, baking powder, and salt).
  3. Add the softened butter.
  4. Turn the mixer (with the paddle attachment) on to stir speed.
  5. In a medium bowl, whisk together all the wet ingredients (egg whites, lemon juice, raspberry simple syrup, vanilla extract, vegetable oil, and pink food color.
  6. Add 1/3 of the mixture to the dry ingredients.
  7. Turn the mixer on stir, easing up to 4 (on a KitchenAid) and beat for about 30 seconds on 4. (scrape the bowl when finished)
  8. Add half of the remaining liquid ingredients and whip on 4 for another 30 seconds. (scrape the bowl when finished)
  9. Add the remaining liquid ingredients and beat on 4 for another 30 seconds. Once the mixture has come together and is starting to look like you'd expect cake batter to look, stop and scrape the sides of the bowl and the paddle attachment.
  10. Mix at speed 8 for about 15-20 seconds.
  11. Divide batter evenly between your prepared pans.
  12. Turn the temperature of the oven down to 325 degrees F and quickly put the batter filled pans in.
  13. Bake for 40-45 minutes. Make sure you test this cake with a toothpick to make sure it's done in the middle! If the cake needs more than 45 minutes to cook completely, check it every 2 minutes until it's done.
Recipe Notes