Prepare cake mix according to directions.
Cool.
Ice with the icing recipe.
Grease a 9 x 13-inch pan.
Layer with nuts and coconut, that have been mixed together.
Mix German chocolate cake according to box directions and pour on top of nuts and coconut.
r until done.
For Icing- Combine milk, sugar, egg yolks
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
ound pans. Melt the chopped German chocolate in 1/2 cup hot
Mix as directed on
cake
mix.\tOne cup chocolate chips may be stirred in after mixing.
Pour into greased and floured Bundt pan. Bake at 350\u00b0 for
50
to 60 minutes.
Melt 1/2 cup White Chocolate Icing or\tany
flavor
icing, and drizzle over cooled cake.
o cool.
Make the German chocolate cake:
Keep your oven
Cream together sugar and shortening.
Add egg yolks one at a time.
Melt chocolate in boiling water and add to mixture.
Add flour alternately with buttermilk (including soda and buttermilk). Add vanilla and salt.
Fold in stiffly beaten egg whites.
Pour into 3 (9-inch) greased and floured cake pans.
Bake 30 minutes at 350\u00b0.
Fill and ice with German Chocolate Icing.
Melt chocolate in boiling water; cool.
Cream butter and sugar until fluffy.
Add egg yolks one at a time and beat well after each.
Add melted chocolate and vanilla; mix.
Sift together salt, soda and flour; add to mixture with 1 cup buttermilk, beating well.
Beat until smooth.
Fold in beaten egg whites.
Pour into 3 (8 or 9-inch) pans lined with wax paper, foil or floured and greased.
Bake at 350\u00b0 for 30 to 40 minutes.
Cool.
Frost tops only with German Chocolate Icing.
Sprinkle pecans and coconut in the bottom of a greased oblong pan.
Mix German chocolate cake mix according to directions and pour into pan over nuts and coconut.
Melt and brown butter.
Mix butter, cream cheese and sugar until smooth (will be thick like icing).
Pour mixture over top of cake mix.
(May drop by spoonfuls because of difficulty to cover cake mix.)
Extremely delicious! Bake 45 minutes at 350\u00b0.
n rack. Spread with Chocolate Icing.
Chocolate Icing.
1/2 cup unsweetened
Sift together dry ingredients into mixing bowl.
Add shortening and mix until crumbly.
Add 1 1/8 cups milk.
Beat. Add eggs and beat.
Add 1 cup milk and vanilla and beat well. Fold in melted chocolate.
Pour into 3 greased cake pans.
Bake at 350\u00b0 until done.
Frost with Coconut Frosting.
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.
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.
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.
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.