The best german chocolate cake recipe?

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  1. INGREDIENTS:
    1/2 cup water
    4 (1 ounce) squares German sweet chocolate
    1 cup butter, softened
    2 cups white sugar
    4 egg yolks
    1 teaspoon vanilla extract
    1 cup buttermilk
    2 1/2 cups cake flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    4 egg whites

    1 cup white sugar
    1 cup evaporated milk
    1/2 cup butter
    3 egg yolks, beaten
    1 1/3 cups flaked coconut
    1 cup chopped pecans
    1 teaspoon vanilla extract

    1/2 teaspoon shortening
    1 (1 ounce) square semisweet chocolate

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    DIRECTIONS:
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
    In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
    In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
    Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
    To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
    Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
  2. The "best" one (translate that as "the one my mother always made!") is the recipe on the back of the Germans Chocolate package. Surely that is still there....
  3. Ingredints
    half cupboiling water
    1 bar (4 ounces) sweet cooking chocolate
    1 cup butter or margarine, softened
    2 cups sugar
    4 egg yolks(save whites)
    1 teaspoon vanilla
    2and half cups cake flour
    1 teaspoon soda
    half teaspoon salt
    1 cup buttermilk
    4 egg white, stiffly beaten

    Heat oven to 350 Grease 3 round layer pans, a or 9by 1and half inches, or 2 square pans,8by8by2 or9by9by2 inches. In small bowl, pour boiling water over chocolate, stirring til chocolate is melted set aside
    In large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. On low speed, blend in chocolate and vanilla. Mix in flour, soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among pans.


    COCONUT-PECAN FROSTING
    1 cup evaporated milk
    1 cup sugar
    3 egg yolks
    half cup butter or margarine
    1 teaspoon vanilla
    1 and half cups flaked coconut
    1 cup chopped pecans

    Combine evaporated milk, sugar, egg yolks, butter and vanilla in small saucepan. Cook and stir over medium heat until thick, about 12 minutes. Stir in cocnut and pecans. Beat until thick enough to spread. (makes 2 and half cups)
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