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German Chocolate Cake
(3 Layer)

The recpie is designed so you will only need to buy
1 cake mix 
one bar of Baker's German's chocolate
1 14 oz. can of condensed milk.(such as Eagle brand)
1 lb. of butter

1 box Betty Crocker Super Moist German Chocolate cake mix.
Mix and bake according to directions, splitting it into 3
8 inch cake pans.Add 6 squares of melted German's chocolate into the 
batter for extra richness.
*Any chocolate cake mix with German's chocolate or sweet baking 
chocolate folded in will work.

Freeze cake layers until ready to frost. 

1 14 oz. can of eagle brand condensed milk *
½ Cup water
3 egg yolks
1 t vanilla
1/2 C butter (2 sticks)
1 1/3 c Pecans; chopped reserve 10 whole pecan halves for garnish.
1 ¾ c Angel flake coconut
(If you can not find eagle brand condensed milk then use this substitute
mix 1 cup + 2 T (250 gr.) powdered milk mix with 1/2 C water and 3/4 C granulated sugar. 
Cook the milk eggs and water over a double boiler until thickened. 
Cook it over direct heat if you use complete concentration. 
Then add the vanilla and butter and whisk in until it is melted and 
Add the chopped pecans and coconut.

1 stick 1/4C(125 gr.)butter , softened
9 squares (50 ml) Baker's German's chocolate, melted and cooled 
1 1/2 cups (350 gr.)powdered sugar
1 tsp (5 ml) vanilla
1 1/2 TBS (45 ml) milk
for a richer chocolate flavor, add cocoa powder. or buy more German's chocolate.

Mix butter and chocolate in medium bowl. Stir in powdered sugar.
Beat vanilla and milk until smooth and of spreading consistency.

Divide the filling evenly between the 3 cakes putting the 1st layer 
down, Then spread the filling evenly. Repeat with the other layers. 
Frost the side of the cake only and place pecan halves around the top edge. You can add a maraschino cherry half also next to the pecan half. *note; You can shave off any high spots with a bread knife to make the cakes flatter so they will stack evenly.


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Last updated March 11, 2005