german chocolate cake recipes plz?

Answer 1

Sometimes ya just have to be a little different:
German Chocolate Upside Down Cake

INGREDIENTS:
1 cup coconut
1 cup chopped pecans
1 package German chocolate cake mix
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
1 pound confectioners' sugar, about 3 1/2 cups unsifted

PREPARATION:
Grease and flour a 9x13x2-inch baking pan. Put coconut and pecans in the bottom of the pan. Prepare cake mix according to directions on box. Pour over nuts and coconut. Combine cream cheese, butter and confectioners' sugar; drop by spoonfuls on top of cake.

Bake at 350° for about 45 minutes.

Answer 2

This cake takes some extra time, but well worth it.


German Chocolate Cake

4 (1 ounce) squares German chocolate
1/2 cup hot water
2 cups white sugar
1 cup shortening
4 egg yolks
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 pinch salt
1 teaspoon baking soda
4 egg whites

Coconut Pecan Frosting

1 egg yolk
1 1/4 cups white sugar
1 cup flaked coconut
3/4 cup chopped pecans
2 cups heavy whipping cream
1/4 cup butter

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 - 9 inch round pans. Melt the chopped German chocolate in 1/2 cup hot water, and set aside.
In a large bowl, cream together the 2 cups sugar and shortening. Beat in 4 egg yolks until smooth. Next, stir in the buttermilk and vanilla. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another 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 in the preheated oven. Cool cake in pans on wire racks. When cool, fill and ice with the coconut pecan icing.
To make the icing: In a medium bowl, whip 1 egg yolk, heavy cream and 1 1/4 cup 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.

Answer 3

German Chocolate Cake - 3

Ingredients:

1 cup margarine
1/2 cup salad oil
1 cup water
2 cups sugar
2 cups flour
1/3 cup cocoa
1 tsp salt
2 eggs
1 1/2 tsp soda
1/2 cup buttermilk
vanilla

Cooking:


Sift dry ingredients. Bring margarine, oil, and water to a boil. Pour over dry ingredients. Add beaten eggs. Dissolve baking soda in buttermilk and add last. Bake in a greased pan for 30 minutes at 200 degrees C.

Frosting:

1 1/2 cup butter
1 1/2 cup sugar
1 cup coconut
1 can evaporated milk
3 beaten egg yolks
1 cup chopped nuts
1 teaspoon vanilla

Cook butter, sugar, coconut, milk and egg yolks until thick. Stir constantly as frosting burns easily. Remove from heat and add nuts and vanilla. Cool, then frost the cake.

Answer 4

German Chocolate Cake

1 pkg (4 oz.) German sweet chocolate
½ cup boiling water
1 cup (2 sticks) butter or oleo ½ t salt
2 cups sugar
1 t soda
4 egg yolks
1 cup buttermilk
1 t vanilla
4 egg whites, beaten
2½ cups sifted cake flour

Melt chocolate in boiling water. Cream butter and sugar. Add yolks, one at a time beating well. Blend in vanilla and chocolate. Sift flour with soda and salt, add alternately with buttermilk into chocolate mixture, beating until smooth. Fold in beaten egg whites. Pour into three 8” or 9” layer pans. Bake at 350° for 30 – 40 minutes. Cool.

Answer 5

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
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.
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.
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.
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.
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.
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

For cake
1/2 cup water
6 ounces Baker's German's Sweet Chocolate, chopped
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs, separated
2 teaspoons vanilla extract
1 cup buttermilk
1 cup semisweet chocolate chips
For frosting
1 12-ounce can evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter
5 large egg yolks
1/4 teaspoon almond extract
1 7-ounce package sweetened shredded coconut
1 1/2 cups coarsely chopped pecans
1/4 cup semisweet chocolate chips


Make cake:
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Bring water to simmer in small saucepan. Reduce heat to low. Add chopped chocolate; whisk until smooth. Cool.
Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in yolks 1 at a time. Beat in chocolate mixture and vanilla. Beat in dry ingredients alternately with buttermilk. Using clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold into batter in 2 additions. Pour batter into prepared dish. Sprinkle with chocolate chips. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack.
Make frosting:
Combine first 5 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes. Mix in coconut and pecans. Spread warm frosting over cake. Immediately sprinkle 1/4 cup chocolate chips over. Let stand until frosting sets, about 2 hours.
Cut cake into squares and serve.

Serves 12.