nd cooled.
eggs (some recipes separate the eggs and beat
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
Make German Quark according to recipe #153126. Add whipping cream and blend very well.
Add drained mandarines and sweetener to taste. If creme is too stiff, add some of the mandarin can liquids.
Put into fridge for 2 hours before serving.
Make sure that your German fries have been made from
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.
dd a little of the German chocolate cake mix at a
elt in a saucepan the German chocolate and oil and using
Cream sugar and shortening and add eggs, flavorings and buttermilk.
Sift flour, soda and salt; add and mix well.
Add German chocolate, that has been softened.
Blend together well. Bake in well-greased and floured angel food or Bundt pan about 1 1/2 hours at 300\u00b0.
Remove cake from pan while hot and place under tight fitting cake cover.
Leave covered until cold.
Ice with German Chocolate Pound Cake Glaze.
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.
oothpick comes out clean.
German Cake Topping Directions:
Combine
o cool.
Make the German chocolate cake:
Keep your
Combine marshmallows, milk, salt and German Sweet Chocolate in top of double boiler.
When melted and completely blended, set aside and let cool.
Add vanilla.
Whip the cream and fold it into Chocolate mixture.
Pour into 9-inch baked pie shell.
Place in refrigerator.
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.
Cream sugar and shortening; add eggs, flavors and buttermilk. Sift together flour, soda and salt.
Mix well.
Add German chocolate that has been softened.
Blend together well.
Cook in a 9-inch stem pan, that has been well greased and dusted with flour, about 1 1/2 hours at 300\u00b0.
Remove cake from pan while still hot and place under tight-fitting cake cover; leave covered until cold.
Spray a 9 x 13-inch pan with Pam.
Sprinkle bottom with the coconut, then the chopped pecans; set aside.
Mix the box of German chocolate cake mix according to directions.
Pour over the coconut and pecans.
Mix the cream cheese and butter.
Add powdered sugar and vanilla.
Dot all of this over the cake mixture at different spots.
Bake at 325\u00b0 for 45 minutes only.
Grease\t9
x
13-inch
baking dish.
Spread coconut and pecans in
bottom
of
dish.
Mix
German
chocolate cake mix according to directions on box.
Spread over nuts and coconut. Mix cream cheese, butter and confectioners sugar.
Spread over cake mix. Let stand 15 minutes.
Bake at 350\u00b0 for 45 minutes.