UPSIDE DOWN GERMAN CHOCOLATE CAKE
1 c. pecans, chopped
1 c. coconut
1 German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1/2 c. powdered sugar
Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German chocolate cake according to box directions and pour over pecans and coconut. Cream together cream cheese, butter and powdered sugar and pour over cake. Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.
EARTHQUAKE CAKE
1 c. pecans, chopped
1 c. coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar
Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45 minutes.
10 Minute German Sweet Chocolate Cream Pie
1 german chocolate cake mix
1/3 cup milk
2 tablespoons sugar — optional
1 package cream cheese
3 1/2 cups cool whip — 8-oz container
8 “ graham cracker crust
Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker’s German Sweet Chocolate and 2 T
milk in saucepan over low heat, stirring until chocolate is melted. Beat
sugar into cream cheese; add remaining milk and chocolate mixture and beat
until smooth. Fold chocolate mixture into whipped topping, blending until
smooth. Spoon into baked 8″ Graham Cracker Crust. Freeze until firm, about
4 hours. Garnish with chocolate curls, if desired. Store any leftover pie
in freezer.
German Chocolate Cake
1/2 cup German sweet chocolate
1/2 cup boiling water
1 cup butter
1 cup sugar
4 egg yolks
4 egg whites, stiffly beaten
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Preheat oven to 350 degrees F.
• Melt chocolate in boiling water.
• Cream butter and sugar until fluffy.
• Add egg yolks, vanilla, and chocolate.
• Add dry ingredients alternately with buttermilk.
• Fold in egg whites.
• Pour into three pans, lined on bottoms with wax paper.
• Bake for 30 to 35 minutes.
• Frost tops with Coconut Pecan Frosting, leaving sides unfrosted.
Coconut Pecan Filling and Frosting:
1 cup evaporated sweetened milk
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecans
• Combine all ingredients except for coconut and pecans in a saucepan.
• Stir in coconut and pecans.
• Let cool down.
10 Minute German Sweet Chocolate Cream Pie
1 German chocolate cake mix
1/3 cup milk
2 tablespoons sugar — optional
1 package cream cheese
3 1/2 cups Cool Whip — 8-oz container
8 ” Graham Cracker Crust
Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker’s German Sweet Chocolate and 2 T milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into baked 8″ Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.