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    German Chocolate Cake w/Frosting

    Source of Recipe

    unknown probably Betty Crocker

    List of Ingredients


    4 ounces German chocolate squares
    1/2 cup water
    2 cups sugar
    1 cup butter -- softened
    4 large eggs
    1 teaspoon vanilla
    2 1/2 cups cake flour -- or 2 1/4 cups flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup buttermilk
    1 German Chocolate Cake Frosting

    Great oven to 350 degrees F. Grease bottom and side of 3 round cake pans. Line bottoms of pans with waxed paper or parchment paper.

    Heat chocolate and water in 1-quart saucepan over low heat, stirring frequently, until chocolate is completely melted. Cool.

    Beat sugar and butter in medium bowl with electric mixer until light and fluffy. Separate eggs; reserve egg whites. Beat egg yolks, one at a time, into sugar mixture. Beat in chocolate and vanilla on low speed. Mix flour, baking soda and salt. Beat flour mixture into sugar mixture alternately with buttermilk on low speed, beating until just smooth after each addition.

    Using clean beaters, beat egg whites on high speed until stiff; fold into batter. Pour into pans. Refrigerate batter in third pan, if not all the pans will fit into oven at one time. Bake third pan separately.

    Bake 8-inch rounds 35 to 40 minutes or 9-inch rounds 30 to 35 minutes. Cool 10 minutes; and remove from pans to cool on wire racks. Remove waxed paper. Cool completely. Serves 12 to 16.


    1 cup sugar
    1/2 cup butter
    1 cup evaporated milk
    1 teaspoon vanilla
    3 large egg yolks
    1 1/3 cups coconut flakes
    1 cup chopped pecans

    Mix sugar, butter, milk, vanilla and egg yolks in a 2-quart saucepan. Cook over medium heat about 12 minutes, stirring occasionally, until thick.

    Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8 or 9-inch layer cake or three layer cake.





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