MAKE THE GERMAN CHOCOLATE CAKE LAYERS: Preheat the oven to
nd chill while making the cake.
Dissolve yeast in warm
ngredients and set aside.
Coffee Cake: In a mixing bowl, beat
Blend all of the coffee cake ingredients.
Beat vigorously for 30 seconds.
Spread into greased 9\" layer pan or 8\" square pan.
For topping, blend all topping ingredients with fingertips until crumbly.
Spread topping on coffee cake.
Bake at 400 degrees for 20-25 minutes.
cool.
Make the German chocolate cake:
Keep your oven
Layer
coconut and chopped nuts in bottom of sheet cake pan. Mix German chocolate cake mix according to directions on box
and pour mix over bottom layer.
Take stick of margarine and
cream cheese
and heat in microwave until softened.
Add powdered sugar to this and pour as evenly as possible over top of
cake mix. Bake at 350\u00b0 or temperature on cake box, adding 5 minutes baking time for mixture.
FOR THE COFFEE CAKE: Preheat oven to 400 degrees
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.
Place pecans and coconut in bottom of greased pan.
Prepare German chocolate cake according to directions on the package. Pour over pecans and coconut.
Melt margarine and cream cheese in saucepan just enough to dissolve.
Pour over cake mixture.
Spoon confectioners sugar over cake mix.
Bake for 50 to 60 minutes at 350\u00b0.
Add all the remaining coffee cake ingredients.
Continue beating and
Refrigerate streusel while preparing cake.
Prepare Coffee Cake: On waxed paper, combine
hen ready to bake, let coffee cake stand at room temperature while
o low; add all remaining coffee cake ingredients.
Continue beating, scraping
Bake German chocolate cake mix according to directions.
Remove from oven, poke holes in cake.
Pour Eagle Brand milk over cake and 1 jar of Smuckers caramel ice cream topping.
Refrigerate over night.
Spread cool whip over cake and crush 2 heath bars on top of cool whip before serving.
Preheat oven to 350\u00b0.
Grease bottom of 9 x 13-inch cake pan. Put coconut and pecans in bottom of pan.
Mix German chocolate cake mix as directed and pour over the coconut and nuts.
Combine cream cheese and margarine with powdered sugar.
Blend this and drop by spoonfuls onto the cake.
Don't swirl.
Bake for 45 minutes.
When you serve, flip the cake pieces over so the nuts and coconut are on top.
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
Mix together chopped pecans and coconut.
Pour into a 13 x 9-inch pan.
Mix together German chocolate cake mix as directed on box.
Pour over nuts with coconut.
Grease a sheet cake pan.
Line bottom with pecans and then coconut.
Mix cake mix according to directions on box.
Pour over nuts and coconut.
Melt butter and cream cheese.
Stir in powdered sugar.
Spoon on top of German chocolate cake batter.
Bake at 350\u00b0 for 40 to 45 minutes.
Mix German chocolate cake mix as directed.
Mix pecans and coconut.
Put in bottom of long 9 x 13-inch cake pan.
Pour cake mix over coconut and nuts.
Mix cream cheese, margarine and confectioners sugar.
Beat until fluffy.
Spoon over cake mix. Bake at 350\u00b0 for 45 minutes.
Grease and flour a 9 x 12-inch cake pan.
Pour coconut and pecans in the bottom of the pan.
Mix German chocolate cake mix according to directions on box.
Pour this over the coconut and pecans.
Mix the cream cheese, melted butter and sugar.
Spoon this over the cake batter.
Bake at 325\u00b0 for 45 to 50 minutes.