German Choc. Cake with icing in the middle

I used to have a reciped for a german choc. cake and you put a tub of premade coconut pecan icing in the cake batter. Does anyone have that recipe??? Thanks

German Chocolate Cake

8 ounces German’s chocolate
1/2 cup boiling water
2 cups flour
1/2 cup cocoa
1 tablespoon baking powder
1 teaspoon salt
2 sticks butter
2 cups sugar
1-1/2 teaspoons vanilla
3 eggs
1 cup mashed potatoes (unseasoned, instant OK, prepared as directed)
1/2 cup buttermilk

For the frosting:
2 1/2 cups sugar
2 sticks butter
17 ounces evaporated milk
7 egg yolks
1 tablespoon vanilla
11 ounces coconut

Pecan halves and coconut for garnish

Prepare frosting first by putting butter, sugar and milk in a large saucepan. Bring to boil. Put egg yolks in a bowl and temper in egg yolks by gradually adding small amount of the hot mixture into the yolks. Add yolk mixture back into saucepan and continue to cook until bubbly. Add vanilla and coconut, stir and set aside.

To prepare the cake, first prepare the mashed potatoes and set aside. Mix sugar and butter together. Add eggs, one at a time, and add the vanilla. Melt the chocolate in the boiling water and add to mixture. Scrape the sides of bowl.

Add the dry ingredients alternately with the buttermilk. Stir in the mashed potatoes.

Bake in two prepared pans at 350 degrees for 30 to 35 minutes. After cakes are done, cool completely.

I like to put cakes in freezer for at least an hour before I put frosting on them. It works much better. Place one cake layer on a cake plate and spread frosting on it. Place the second layer of cake over the first, and spread frosting over the entire cake. Return the cake to the freezer at any time to firm it up again and make it easier to work with. Actually, this technique works with almost any cake.

When the frosting is spread completely and smoothly over the entire cake, place pecan halves around the edge of cake and press coconut flakes around the sides. Try toasting the coconut first for a special taste.

German Sweet Chocolate Cake & Frosting

4 ounces Baker’s German Sweet Chocolate
1/2 cup boiling water
1-3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1 cup butter
2 cups sugar
1 cup buttermilk
1-1/2 teaspoons vanilla extract

Preheat oven to 350°. Grease and flour three 9-inch cake pans, then line them with waxed paper, cut to fit. Grease and flour the waxed paper or spray with Bakers Joy. Redundant, but necessary.
Melt the chocolate in boiling water. Set aside.
Sift together the flour, baking soda and salt. Set aside.
Beat the egg whites until stiff peaks form; refrigerate.
In the large bowl of an electric mixer, cream butter and sugar, allowing mixer to run for 5 minutes. Add egg yolks, one at a time, beating well after each addition. Let mixer run an additional 2 minutes. With mixer running, add vanilla and chocolate/water mixture.
Add dry ingredients alternately with buttermilk, combining well. Gently fold stiffly beaten egg whites into cake batter.
Pour batter into three prepared cake pans. Bake at 350°F for 30 to 35 minutes or until a cake tester comes out clean. Cool on racks. Frost tops only and fill between layers with Coconut-Pecan Frosting.

Coconut-Pecan Frosting
1-1/2 cups evaporated milk
1-1/3 cups sugar
4 egg yolks, slightly beaten
3/4 cup butter
2 teaspoons vanilla extract
2 cups shredded coconut
1-1/2 cups chopped pecans
Combine the evaporated milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 to 15 minutes. Add coconut and chopped pecans. Cool until thick enough to spread, beating occasionally. Makes about 3 cups of frosting.

German Chocolate Cake


1 pkg. German sweet chocolate
1/2 cup boiling water
1 cup Crisco
4 egg yolks, unbeaten (room temperature)
1/2 tsp. salt
2-1/2 cup cake flour
4 egg whites, slightly beaten (room temperature)
2 cup sugar
1 tsp. vanilla
1 tsp. soda
1 cup buttermilk

Melt chocolate in boiling water and cool. Cream butter and sugar
until fluffy. Add egg yolks, one at a time. Beat well after each.
Add chocolate and vanilla. Mix well. Sift together salt, soda,
and cake flour. Add alternately with buttermilk, beating well
after each addition. Fold in egg whites. Bake in three
8 or 9 inch pans at 350°F degrees for 35 minutes.


1 stick butter
1 cup sugar
3 egg yolks (room temperature)
1 cup evaporated milk
1/2 cup chopped pecans
1 tsp. vanilla
1 can Baker’s angel flake coconut

Bring to a boil and cook until thick, stirring constantly. Add
pecans, vanilla and coconut. Beat until thick enough to spread.

Easy German Chocolate Cake


1 cup flaked coconut
1 cup chopped pecans
1 box German chocolate cake mix
1 stick melted margarine
8 oz cream cheese
16 oz powdered sugar


Grease & flour 9x13 baking disk. Sprinkle coconut & pecans on
bottom of pan. Mix cake mix according to package directions.
our over coconut & pecans. Cream margarine & cream cheese.
Add powdered sugar. Spoon on top of unbaked cake mixture.
Bake at 350°F for 45 minutes.


1 pkg.(4 oz)Baker’s German’s Sweet Baking Chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites

HEAT oven to 350 degrees F. Line bottoms of 3 (9-inch) round cake pans
with wax paper.
MICROWAVE chocolate and water in large microwavable bowl on HIGH 1 1/2
to 2 minutes or until chocolate is almost melted, stirring halfway
through heating time. Stir until chocolate is completely melted.
MIX flour, baking soda, and salt; set aside. Beat butter and sugar in
large bowl with electric mixer on medium speed until light and fluffy.
Add egg yolks, 1 at a time, beating well after each addition. Stir in
chocolate mixture and vanilla. Add flour mixture alternately with
buttermilk, beating after each addition until smooth.
BEAT egg whites in another large bowl with electric mixer on high
speed until stiff peaks form. Gently stir into batter. Pour into
prepared pans.
BAKE 30 minutes or until cake springs back when lightly touched in
center. Immediately run spatula between cakes and sides of pans. Cool
15 minutes; remove from pans. Remove wax paper. Cool completely on!
wire racks. Spread Coconut-Pecan Filling and Frosting between layers,
over sides and top of cake. Make 12 servings.
NOTE - This delicate will have a flat slightly sugary top crust which
tends to crack.


1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla
2 1/3 cups flaked coconut (Baker’s Angel Flake is Good)
1 1/2 cups chopped pecans

STIR milk, sugar, butter, egg yolks, and vanilla in large saucepan.
Stirring constantly, cook on medium heat 12 minutes or until thickened
and golden brown. Remove from heat. STIR in coconut and pecans. Cool
to room temperature and of spreading consistency. Makes about 4 1/2