Help Need Recipe Microwave Fluted German Chocolate Cake...fast

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Discussion Overview

This thread centers around the preparation of a microwave fluted German chocolate cake, with participants sharing their personal experiences, tips, and variations related to the recipe. There is a focus on techniques for frosting and pan preparation, as well as creative presentation ideas.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant expresses a need for directions to make the microwave fluted German chocolate cake quickly for a host.
  • Another participant shares their experience of using a full tub of frosting and suggests that using less may be preferable.
  • One participant inquires about frosting placement after baking and whether there is frosting in the middle of the cake.
  • A participant emphasizes the importance of greasing the pan to prevent sticking and mentions that frosting will drip down the sides.
  • One participant shares their positive experience with the cake, noting that it was well-received and that it was their first microwave cake.
  • Another participant describes a variation they made using dark chocolate cake and raspberries, highlighting its visual appeal and taste.
  • One participant suggests that dressing up cakes after microwaving could enhance their presentation.
  • A participant provides detailed instructions on how to prepare a fluted pan for optimal results, including a method involving salt and grease.
  • One participant shares a creative solution for using a food prep bowl as a substitute for a fluted stone, noting it worked well.
  • Another participant expresses curiosity about the purpose of salt in the pan preparation process.

Areas of Agreement / Disagreement

Views differ on the amount of frosting to use and the necessity of specific pan preparation techniques. No clear consensus emerges regarding the best approach to frosting and pan preparation.

Contextual Notes

Participants share personal experiences and variations in their cake-making processes, reflecting a range of techniques and preferences within the community.

Who May Find This Useful

Consultants looking for creative ideas and personal experiences related to making microwave cakes may find this discussion beneficial.

L
lilscrapmama
Messages
102
Hello, Ive been searching the threads, I know I seen it on here somewhere, Im wanting to suprise my host w/ this today...i want to practice before I go,. so i need to directions for the microwave fluted german chocolate cake...
ASAP please:o And any Tips you have if you've made it before
 
Drop either 1/2 or 1 full tub of frosting on the bottom of pan, prepare cake as indicated on pkg, fill the flute with the batter and microwave for 12-18 min. depending on microwave. I used 1 full tub of frosting and it seemed like alot so maybe use less. I hope that helps.
 
  • Thread starter
  • #3
THANK YOU THANK YOU!!!!!
And when its done, do you put the rest on top if you only use half?
Is there any frosting in the middle when it come out?
 
one more pointer... Make sure you grease your pan! When you turn it out the frosting will drip down the sides, you shouldn't need to add any more
 
  • Thread starter
  • #5
SOOOOOOOOOOO awesome, if you haven't tried this recipe , DO IT!!!
 
This was the first micro cake I ever made. No one knew it wasn't baked and loved it.

I have made other micro cakes, but this one works best for me. Other cakes with regular frosting, just do not turn out as well.
 
Speaking of this type of cake...

I did a show tonight and used dark chocolate cake with dark chocolate frosting. Then, to dress it up, I used a pint of raspberries on top. Looked so pretty, and everyone LOVED it.

Pretty darn tasty, if I do say so myself.
 
Maybe that's my problem. I need to dress up my cakes after nuking them!
 
Micro Cakes & Chocolate Ganache & ideaHere is an attachment of micro cakes - change info to you.

Remember to oil that fluted pan! If you haven't done it before, [as I tell my customers], treat it the way you would new cast iron:
-preheat oven to 200
-take about 1/4 cup Crisco or Lard or Bacon Fat or other food Grease
-take about 4 tablespoons of SALT
-mix together in your fluted pan - be sure to pay special attention to the center cone and to the bottom of the pan - places it is most likely to stick.
-Pop into oven for 25 minutes.
-Remove and cool about 15 minutes
-Smear mixture around after cooling
-Return to oven for another 25 mintues
-Remove and cool again...turn oven OFF
-When cool enough to touch, remove as much as you can with paper towel - pitch out. Run HOT water in your sink, rinse/scrape away any remaining goo - remember to leave a thin film of oil on the pan.

Return pan to the box (that's where I keep mine, on a shelf) and remove to use when you're ready. Oil with a spritzer (or baker's secret...Pam with Flour) and you're good to go.

Those consultants picky about not using PAM are correct, on a new unseasoned pan, it will create sticky residue. On a pan prepared as I have described, it is Awesome Amazing Astounding Absolutely fine.

I bring a Cooling Rack and Flour Sugar Shaker when I'm doing anything baked - show them how to sprinkle powdered sugar on top through the rack, leaves a cool grid design on the baked item & plate.

You can always top something chocolate with chocolate ganache - awesome, awesome recipe from NatConf 2005, also attached. Goes well with any berries

Happy Valentine's Day everyone (and 14th anniversary to me!) God Bless You!
 

Attachments

Is this the fluted store you are talking about? Just want to make sure I am understanding correctly...:)
 
Yes - though, I once forgot a fluted stone, and used a food prep bowl turned upside down inside a large deep dish baker - it worked GREAT! (used about 2/3 the cake batter) still had the cone in the middle of the cake.
 
so...what purpose does the salt serve?Just curious...Ann
 
scottcooks said:
Yes - though, I once forgot a fluted stone, and used a food prep bowl turned upside down inside a large deep dish baker - it worked GREAT! (used about 2/3 the cake batter) still had the cone in the middle of the cake.
Click to expand...

Briliant!! I need to try this, I haven't gotten the courage up to spend the $$ for the fluted stone just for the micro cakes! I will go home tonight to try the DDB/Prep bowl cake :)
 

Frequently Asked Questions

What ingredients do I need for a Microwave Fluted German Chocolate Cake?

To make a Microwave Fluted German Chocolate Cake, you will need the following ingredients: 1 cup of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of unsweetened cocoa powder, 1/2 cup of vegetable oil, 1 cup of buttermilk, 2 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of baking soda, and a pinch of salt. For the frosting, you will need sweetened shredded coconut, chopped pecans, and a can of evaporated milk.

How long does it take to cook the cake in the microwave?

The Microwave Fluted German Chocolate Cake typically takes about 8 to 10 minutes to cook in the microwave. Cooking times may vary depending on the wattage of your microwave, so it's a good idea to check for doneness by inserting a toothpick into the center of the cake; it should come out clean.

Can I use a regular cake pan instead of a fluted pan?

Yes, you can use a regular microwave-safe cake pan instead of a fluted pan. Just ensure that the pan is suitable for microwave use and adjust the cooking time as needed, as different shapes may require different cooking times.

What is the best way to frost the cake?

For the best results, allow the cake to cool completely before frosting. You can prepare the frosting by combining the coconut, pecans, evaporated milk, and sugar in a saucepan and cooking until thickened. Once the cake is cool, spread the frosting evenly over the top and sides of the cake for a delicious finish.

Can I make this cake ahead of time?

Yes, you can make the Microwave Fluted German Chocolate Cake ahead of time. Once cooled, store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. Just be sure to frost it right before serving for the best texture and flavor.

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