Chop German chocolate and melt in double boiler.
Add butterscotch morsels and melt together with German chocolate. Stir until well melted.
Remove from heat and stir in pecans. Drop by teaspoon on long tray lined with waxed paper. Refrigerate.
When firm, put in container and store in refrigerator.
o cool.
Make the German chocolate cake:
Keep your oven
Mix together cake mix, milk, butter and nuts.
Put 1/2 of mixture in a 9 x 13-inch pan.
Bake at 350\u00b0 for 18 minutes. Sprinkle chocolate chips over hot cake.
Spread can of German chocolate frosting mix over chocolate chips.
Spread the rest of the cake mixture on top.
Bake 18 to 20 minutes.
Cool and cut into squares.
Boil sugar, milk, and salt on low heat for 6 minutes.
Pour German chocolate, chocolate chips, Marshmallow Whip and butter. Beat well.
(I use electric mixer.)
Add vanilla and chopped nuts. Pour into large greased pan or drop by spoonfuls on wax paper.
ound pans. Melt the chopped German chocolate in 1/2 cup hot
Melt 1/3 cup evaporated milk and 1 package of caramels in double boiler.
Mix 1 package German chocolate cake mix, margarine and 1/3 cup evaporated milk.
In 9 x 13-inch pan spread 1/2 the cake mixture and bake at 350\u00b0 for 6 minutes.
Remove from oven, spread package of chocolate chips, caramel mixture.
Spread the rest of cake mixture on top.
(Drop by teaspoon, it will spread easier.)
Bake at 350\u00b0 for 15 minutes.
Sprinkle with powdered sugar.
Put all ingredients except German chocolate and chocolate chips into mixing bowl.
Beat 10 minutes with electric mixer. Fold in grated chocolate and chocolate chips.
Mix well.
Bake in greased and floured Bundt pan 55 to 65 minutes at 325\u00b0.
Mix egg yolks and milk over medium heat.
Add melted and cooled German chocolate.
Remove from heat.
Add vanilla, 3/4 of coconut, nuts and softened butter.
Cool and pour into baked crust.
Mix together pecan pieces and coconut.
Place in buttered 9 x 13-inch sheet cake pan. Mix box of German chocolate cake mix according to package directions.
Spread over nut/coconut mixture.
Make German chocolate cake mix according to directions.
Pour on top of nuts.
Melt 1 stick margarine with 8 ounces cream cheese.
Use mixer and blend, then add 1 box powdered sugar.
Pour on top of cake mix.
Bake at 350\u00b0 for 30 to 40 minutes.
Spray a 9 x 13-inch pan with Pam.
Sprinkle bottom with the coconut, then the chopped pecans; set aside.
Mix the box of German chocolate cake mix according to directions.
Pour over the coconut and pecans.
Mix the cream cheese and butter.
Add powdered sugar and vanilla.
Dot all of this over the cake mixture at different spots.
Bake at 325\u00b0 for 45 minutes only.
Mix
package of German chocolate with hot water (melt). Mix Crisco,
sugar, flour, egg, buttermilk and soda together. Add chocolate
and water.
Fold in egg whites and add vanilla. Pour into greased cake pans and bake at 350\u00b0.
Combine and melt together on medium heat the oleo and German chocolate.
Mix sugar and flour.
Add eggs, one at a time.
Add chocolate mixture.
Add chopped pecans last (optional).
Grease pie pan and bake 25 minutes at 350\u00b0.
Grease 9 x 13-inch pan with butter.
Layer coconut and pecans in bottom of pan.
Makes German chocolate cake mix as directed. Pour over coconut and pecans.
Mix cream cheese, sugar and butter. Spread over cake mix.
Bake at 350\u00b0 for 30 to 45 minutes.
Layer
coconut and chopped nuts in bottom of sheet cake pan. Mix German chocolate cake mix according to directions on box
and pour mix over bottom layer.
Take stick of margarine and
cream cheese
and heat in microwave until softened.
Add powdered sugar to this and pour as evenly as possible over top of
cake mix. Bake at 350\u00b0 or temperature on cake box, adding 5 minutes baking time for mixture.
Melt margarine with chocolate (broken in pieces) in a double boiler or small pan, stirring often.
In mixer, beat eggs slightly; add sugar mixed with flour.
Beat at high speed for 3 minutes.
Add chocolate and margarine mixture; beat 1 minute more. Add pecans and vanilla.
Pour into buttered 10-inch pie plate. Bake at 350\u00b0 for 25 minutes.
Let cool.
Cover with whipped cream. Can shave 3 tablespoons German chocolate and sprinkle on top. Refrigerate before serving.
Slightly beat cake mix, pudding, oil and milk with electric mixer. Gradually add eggs and
mix well, about 3 to 4 minutes. Stir in chocolate chips and grated German chocolate.
Pour in greased and floured tube pan and bake.
Cool 1 hour in pan, upright. Turn out and sprinkle top with sifted powdered sugar. Stays moist and keeps a few days.
Cooking temperature:
350\u00b0. Cooking time:
55 to 60 minutes.
Serves 12.
Mix German chocolate cake mix with evaporated milk and melted butter.
Pat 2/3 in the bottom of a 9 x 13-inch pan that has been sprayed with nonstick spray on the bottom only.
Bake for 6 minutes in a 350\u00b0 oven.
Melt caramels with evaporated milk on low heat.
Sprinkle desired amount of chocolate chips on cake mix when removed from oven.
Spread caramel mixture over chips.
Dot with rest of cake mix.
Bake for 15 to 20 minutes.
Mix butter, sugars, eggs and vanilla until fluffy.
Add flour, soda and salt; mix well.
Add chocolate chips, then fold in German chocolate frosting.
Bake at 350\u00b0 for 10 minutes or until cookies are golden brown.
Grease and flour 15 x 10-inch jelly roll pan.
Mix German chocolate cake mix as directed on box.
Pour into prepared pan. Mix cream cheese, egg and sugar and drizzle mixture on top of cake mix.
Take knife and swirl mixture through cake mix.
Sprinkle chocolate chips and pecans over the top.
Bake for 25 to 30 minutes at 350\u00b0.