German Chocolate Layer Cake Deluxe Recipes

Steps:

• Cake: Make cake according to package directions. Set aside. Cut parchment paper to fit into bottom of two 8 or 9-inch round cake pans; spray paper. --- Bottom layer: Pour melted butter evenly into each pan to cover paper. Evenly distribute nuts and coconut over butter in each pan. Pour cake batter gently and evenly in each pan. --- Top layer: Combine cream cheese and butter in a saucepan, heat on low until melted. Remove from heat and stir in powdered sugar. Gently pour evenly over cake batter. Bake in a 350^ oven for 30-35 minutes or until cake test done. Cool 5 minutes in pans then turn out cake into cake plate, remove paper and repeat with other cake on wire rack to cool; peel off paper-- then when cool enough to handle place this cake on top of cake on cake plate, before topping sets. This is so yummy looking!!!

Steps:

• 1. CAKE- Preheat oven to 350 degrees. Grease and flour three 9" round cake pans.
• 2. Stir together cocoa and water in small bowl until smooth. Set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.
• 3. Whisk together flour, baking soda and salt. Add to butter mixture alternately with chocolate mixture and buttermilk beating only until blended, no more. Pour batter into prepared pans.
• 4. Bake 25-30 minutes or until top springs back when lightly touched. Cool for 5 minutes then remove from pans to wire racks. Cool completely.
• 5. COCONUT BUTTER PECAN FROSTING- Stir together sweetened condensed milk, beaten egg yolks and butter in medium saucepan. Cook gently over low heat stirring constantly, until mixture has thickened and is bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temp. Frosting yield is about 2 2/3 cups.
• 6. Spread frosting between layers and top only. (Trim inner layers of cake tops with bread knife if cake domes, leaving top layer domed, or as desired.)

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
• In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
• Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
• With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
• In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.