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.
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.
hen frost entire cake with chocolate frosting. Garnish with whipped cream and
o cool completely.
Coconut Frosting:
In a medium saucepan
rost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley
ayers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people
ound pans. Melt the chopped German chocolate in 1/2 cup hot
Grease a 9 x 13-inch pan.
Mix together coconut and pecans and spread over bottom of pan.
Mix cake mix as directed on box.
Pour over nuts and coconut.
Mix together margarine, powdered sugar and cream cheese, beating until smooth.
Drop by tablespoons on top of batter, but not too close to edge.
Bake 35 to 40 minutes at 325\u00b0 (maybe longer).
Ice with Chocolate Frosting.
Blend ingredients in large bowl.
Beat at medium speed for 2 minutes.
Pour batter in 3 cake pans (8 or 9-inch).
Bake at 350\u00b0 for 30 to 40 minutes.
Cool and frost with the German Chocolate Frosting.
You may like this recipe better than the original and it is much easier!
Heat oven to 350\u00b0.
Combine all cookie ingredients except nuts and sugar; blend well.
Stir in nuts, let stand 5 minutes.
Drop by rounded teaspoonfuls into sugar; gently toss until sugar-coated and place 2 inches apart on ungreased cookie sheets.
Bake at 350\u00b0 for 8 to 10 minutes.
Cool and frost with chocolate frosting.
Line bottom of greased and floured cake pan with chopped pecans.
Mix cake mix as directions indicate.
Pour over pecans. Mix together the butter, sugar and cream cheese.
Drop this mixture by teaspoonfuls on cake.
Bake at 350\u00b0 for 45 minutes. Frost with chocolate 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.
o cool.
Make the German chocolate cake:
Keep your oven
CHOCOLATE CAKE:
Preheat oven to
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.
he chopped candied fruit and chocolate. Center the bottom slab of
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.