Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
ith a cover, this works best.
Make sure that your German fries have been made from
hortening.
Add eggs, \"Adams Best\" vanilla, Adams butter flavoring and
nd cooled.
eggs (some recipes separate the eggs and beat
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Bake German chocolate cake according to directions.
Bake in a square pan and use half of the cake for this recipe.
You can freeze half for another dessert.
Cool cake and cut into cubes.
ack.
Filling:
Melt German Chocolate in 3 TBLS water
Bake German chocolate cake in a 9 x 13-inch pan.
While still warm, poke holes every 1 to 2 inches with a wooden spoon handle. Spread on sweetened condensed milk.
Spoon on ice cream topping. Refrigerate.
When cool, spread on whipped topping.
Garnish with pecans or chocolate shavings, if desired.
Refrigerate.
Very rich dessert!
Grease 9 x 13-inch baking pan.
Layer with coconut (frozen is best) and pecans.
Mix German chocolate cake mix per directions on box and pour over coconut and pecans.
Melt butter and cream cheese in microwave.
Add powdered sugar and spoon over cake mix.
Bake at 350\u00b0 for 40 to 45 minutes.
emaining chocolate for top of dessert.
In another bowl, beat
nd mix well.
Heat German chocolate to a very softened
Cream sugar and shortening and add eggs, flavors and buttermilk.
Sift together flour, soda and salt.
Mix well.
Then add German chocolate that has been softened in warm oven or in double boiler.
Blend together well.
Cook in 9-inch stem pan that has been well-greased and dusted with flour.
Cook about 1 1/2 hours at 300\u00b0.
Remove cake from pan while still hot and place under a tight fitting cake cover and leave until cold.
Bake cake according to directions.
Use one layer for this recipe; you may freeze the other layer for another dessert.
Cool cake; cut into cubes.
Mix pudding as directed on package. Beat candy bars until crushed into small chips.
In a large bowl, layer cake, pudding, Cool Whip and candy bars.
Mix all ingredients together, except chocolate chips and German chocolate; beat 2 minutes.
Grate chocolate; mix into cake batter.
Stir in chocolate chips.
Bake at 350\u00b0 for 1 hour in a greased and floured tube or Bundt pan.
Bake cake according to package directions. (For best results, use a 9 x 13-inch Pyrex cake dish.)
When done and still warm, poke holes over the top using a fork.
Mix caramel topping and evaporated milk together and pour into holes.
When cake is cool, cover and refrigerate overnight.
Frost with Cool Whip and sprinkle with crushed Heath bars.
Refrigerate 6-8 hours for best result.
Place dough balls
Preheat oven to 350 degrees.
Mix all ingredients except chocolates in large mixing bowl- Beat 1/2- 2 minutes.
Grate German Chocolate bar (Or chop in a mini-chop or cuisinart-- this is much easier than grating).
Add grated chocolate and chocolate chips to mixture.
Pour into well-greased and floured bundt pan (most bundt pans are sized between 9\" and 12\" diameter).
Cook at 350 degrees for 50- 60 minutes.
Sprinkle with powdered sugar (if desired) when cool.
. If you're in a German speaking country - you should be