n the refrigerator.
Some recipes call for the dough to
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.
hortening.
Add eggs, \"Adams Best\" vanilla, Adams butter flavoring and
nd cooled.
eggs (some recipes separate the eggs and beat
ack.
Filling:
Melt German Chocolate in 3 TBLS water
ervings.
Farm Journal's Best Ever Recipes.
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.
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.
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
Put vinegar, water, salt and sugar into small saucepan.
Heat well, but do not boil.
Pour over combined potatoes, onion, bacon bits, add oil.
Stir occasionally.
Mixture thickens as it stands.
Always best if made several hours before serving. I usually prepare it in the morning and leave it on the counter till ready to serve in the evening.
lastic wrap and seal. For best results, ice cream should ripen
ix box.
Prepare the German Chocolate Cake mix as directed
Heat 2 sticks butter, German's chocolate, 2 tablespoons cocoa and water to rolling boil.\tCool slightly.\tPour mixture over sugar, flour, eggs, buttermilk, soda and salt.
Blend and bake in 9
1/2 x 13-inch greased pan at 325\u00b0 for 25 minutes or until toothpick comes out clean.
Blend all together and bake about 10 minutes in cookie sheet. Crumble with fork.
Layer streusel on bottom of pan, then layer 1/2 gallon of ice cream on top of streusel.
Then sprinkle remaining streusel on top of ice cream.
Freeze (overnight is best).
Can double recipe.
Spread pecans and coconut evenly in the bottom of a 9 x 13-inch cake pan.
Prepare cake mix according to package directions.
Pour cake mixture over nuts and coconut.
Mix margarine, cream cheese and powdered sugar together.
(This works best if margarine is melted and cream cheese is softened.)
Pour mixture evenly over cake mix.
Bake at 350\u00b0 for 45 to 60 minutes, depending upon individual oven temperatures.