Blend all ingredients in large mixer bowl; beat 4 minutes at medium speed.
Pour into 3 greased and floured 9-inch pans.
Bake at 350\u00b0 for 30 minutes or until cake springs back when lightly pressed.
(Do not underbake.)
Cool in pans for 15 minutes; remove and cool on racks.
Fill with Easy Coconut-Pecan Filling.
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.
n the refrigerator.
Some recipes call for the dough to
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
nd cooled.
eggs (some recipes separate the eggs and beat
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
f the most-requested Impossibly Easy Pie recipes.
Special Touch.
Grease and flour 13 x 9 x 2-inch pan.
Spread pecans over pan. Sprinkle coconut over pecans.
Mix cake mix according to directions and pour over nuts and coconut.
Melt and mix cream cheese, butter and powdered sugar.
Pour over cake mix before baking.
Bake at 350\u00b0 for 45 minutes.
Mix cake according to directions on box.
Add can of frosting and pour into greased and floured Bundt pan (spray with Pam).
Bake at 350\u00b0 for 30 to 35 minutes (probably will take longer, about 50 minutes).
Drizzle with frosting made of milk and powdered sugar. Can add sparkles.
Spread nuts in bottom of 9 x 13-inch pan.
Spread coconut on top of this.
Mix cake mix according to directions on box.
Spread this on top of coconut.
Mix cream cheese, butter or margarine and powdered sugar together.
Spread on top of batter.
Bake for 30 minutes in a 350\u00b0 oven and 15 minutes at 200\u00b0.
Chop nuts and mix with coconut and spread in bottom of 9 x 13-inch pan. Mix the cake mix as directed on box and pour over nuts and coconut. Mix cream cheese and margarine. Then add the sugar. Spoon this on top of cake mix. Bake at 325\u00b0 to 350\u00b0 for 30 to 40 minutes.
Grease and flour 9 x 13-inch pan.
Mix cake mix according to directions substituting milk for water.
Sprinkle coconut and pecans in pan.
Pour cake mix over coconut and pecans.
Melt cream cheese and margarine together.
Add sugar and vanilla.
Mix well (until easy to pour).
Pour over cake mix.
Bake 40 to 45 minutes at 350\u00b0.
Grease and flour 9x13 pan. Sprinkle pecans and coconut in bottom of pan. Mix cake and pour on top of nuts and coconut. MIx cream cheese and sugar and oleo. Drop mixture by large spoonfulls on top of cake batter. Bake at 300\u00b0 one hour and 10 minutes.
Bake cake mix as directed.
Remove from oven.
Using a fork, poke holes all over top of cake.
pour sweentened condensed milk over cake, spread evenly.
pour carmel topping over cake, spread evenly.
refrigerate until completely cooled.
spread cool whip over top of cake.
combine coconut and pecan pieces.
Sprinkle evenly over top.
Pour a 1 oz schuss of waldmeister or raspberry syrup into a large wheat-beer glass.
Slowly add 16 oz cold Berliner Kindl Weisse or other light German-style wheat beer.
he sausage gravy over the German Fries.
Substitution for 4 ounce of German sweet chocolate: - 4 ounce bittersweet
Melt 1/2 cup oleo in a 9 x 13-inch pan.
Sprinkle pecans over oleo.
Mix cake mix according to directions on the box.
Pour over the nuts.
Mix powdered sugar, cream cheese and 1/2 cup oleo.
Dip by spoonfuls onto cake.
Bake at 350\u00b0 for 40 to 50 minutes.
Melt chocolate and butter over low heat in medium saucepan. Add milk, coconut, eggs and sugar until well blended.
Pour into pie shell.
Bake at 400\u00b0 for 30 minutes.
Cool.
Serve with whipped topping, if desired.
Store leftover pie in refrigerator.
Grease sheet cake pan.
Layer with mixture of coconut and pecans.
Mix cake mix as directed on box and pour on top of coconut and pecans.
Melt margarine and cream cheese.
Add powdered sugar.
Mix well.
Pour on top of cake batter.
Bake 35 to 40 minutes or until done.