I need a recipe fof german chocolate cake?

Question

in detail PLEASE

Answer 1

German Chocolate Cake

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
4 large eggs
4 ounces sweet baking chocolate, melted
1/2 cup milk
3/4 teaspoon vanilla extract
Topping
3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup butter
1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
1 cup chopped pecans

Grease and flour two 8-inch square baking pans.
In a large bowl, combine flour, sugar, baking soda, salt, butter, sour cream, eggs, chocolate, milk, and vanilla. Beat with mixer at low speed until blended. Increase mixer to high and beat 2 minutes longer. Spoon batter into prepared pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Remove to racks to cool completely.

Make topping.
In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil; remove from heat. Stir in coconut and pecans. Set aside to cool to room temperature.

When cake is cool, place one layer on cake platter; spoon half of the coconut mixture onto the layer. Top with remaining cake layer and top with remaining topping.

For more ideas, just search on "German Chocolate Cake" recipe (or click the 2nd link below)

Answer 2

This four layer German Chocolate Cake is made with great chocolate and lots of coconut.
INGREDIENTS:
2 cup sugar
1 cup shortening
4 egg yolks
1 cup buttermilk
2-1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 squares German chocolate (1 ounce)
1/2 cup boiling water
4 egg whites
---
2 egg yolks
2-1/2 cups sugar
2 cups flaked coconut
1-1/2 cup chopped pecans, toasted
4 cups heavy whipping cream
1/2 cup butter
PREPARATION:
Preheat oven to 350 degrees F.Grease and flour 4 - 9 inch round pans.
Melt the chopped German chocolate in hot water and set aside. In a large bowl, cream together the sugar and shortening. Beat in egg yolks until smooth
Next, stir in the buttermilk. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another clean and dry bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly. Bake for 20 to 25 minutes. Cool cake in pans on wire racks.
While cakes are cooling, make the icing. In a medium bowl, whip egg yolks, heavy cream and sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.

Ice cakes by using half of the frosting in between the layers and the other half on the outside and top of the cake. Starting with the bottom layer use 1/3 of divided icing. Add next two layers the same way. The top of the fourth layer is iced first and then the sides using the other half of the divided icing.

Coconut Pecan Frosting and Filling
3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup butter
1 teaspoon vanilla
3 egg yolks, slightly beaten
1 1/3 cups Baker's Angel Flake coconut (3-ounce can)
1 cup chopped pecans
In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly. Remove from heat (mixture might appear a bit curdled). Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.

Answer 3

My husband requested one for his birthday (last week) and I made the one off the German's box. It was HEAVENLY! I generally don't like homemade cakes (they're almost always dry) but this one rocks!!

THE CAKE

1 pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup Water, boiling
1 cup Butter or margarine
2 cup Sugar
4 Eggs, separated
1 teaspoon Vanilla extract
2 cups Flour, all-purpose
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Buttermilk
Coconut-pecan frosting

1. Melt chocolate in water and cool.

2. Cream butter and Sugar.

3. Beat in egg yolks.

4. Stir in vanilla and chocolate.

5. Mix flour, soda and salt. beat in flour mixture, alternately with buttermilk.

6. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.

7. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center Cool 15 minutes; remove and cool on rack.

THE FILLING AND TOPPING

1-14 oz. can of condensed milk such as Eagle Brand
½ Cup water
3 egg yolks
1 t vanilla
1/2 C butter (1 stick)
1 1/3 c Pecans; chopped reserve 10 whole pecan halves for garnish.
1 ¾ c Angel flake coconut

1. Cook the milk eggs and water over a double boiler until thickened.

2. Cook it over direct heat if you use complete concentration.
Then add the vanilla and butter and whisk in until it is melted and
smooth.

3. Add the chopped pecans and coconut.

Let cool to room temperature, and spread between layers and on top of cake, leaving sides bare.

Answer 4

1 (4 oz.) pkg. German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 1/2 tsp. pure bourban vanilla extract
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt. Add dry mixture alternately with buttermilk, mixing well after each addition. Fold in beaten egg whites. Pour into 3 prepared cake pans. Bake at 350 degrees for 35-40 minutes

Answer 5

German Chocolate Cake

Submitted by: EAGLEBRAND®
Rated: 5 out of 5 by 14 members Yields: 15 servings
"Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy."

INGREDIENTS:
1 (18.25 ounce) package
chocolate cake mix
1 cup water
3 eggs
1 egg yolk
1/2 cup vegetable oil
1 (14 ounce) can EAGLE
BRAND® Sweetened Condensed Milk (NOT
evaporated milk), divided
3 tablespoons butter or
margarine
1/3 cup chopped pecans
1/3 cup flaked coconut
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 350 degrees F. In large mixing bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup EAGLE BRAND®. Beat on low speed until moistened, then beat on high speed 2 minutes.
2. Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
3. In small saucepan, combine remaining EAGLE BRAND®, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.


German Chocolate Cake III

Submitted by: Dean
Rated: 5 out of 5 by 180 members Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Yields: 12 servings
"A spectacular German Chocolate cake made from scratch, using cake flour."

INGREDIENTS:
1/2 cup water
4 (1 ounce) squares German
sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

1/2 teaspoon shortening
1 (1 ounce) square semisweet
chocolate

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
5. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
6. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Answer 6

The best recipe resource I've found is:

http://www.foodtv.com

You can find almost any recipe there!

Answer 7

cooks.com

Answer 8

www.allrecipes.com