im desperate for a chocolate german cake recipe!?

[water_lilly]

hey this question goes out to the new zealanders out there'
when i was younger i remmeber eating this beautiful cake called chocolate german cake the sponge was a consistisy of a banna cake
moist'
and the icing was made out of condensed milk and coconut'
im pregnant im so desperate for a piece of chocolate german cake
my aunty tells me its a recipe made from america? please help!!!!

 

[soccermz2]

http://www.kraftfoods.com/kf/recipes/original-bakers-germans-sweet-51120.aspx
This cake is "the bomb"!!! Also, in the baking section of most grocery stores, you can find box cake mixes. The Betty Crocker brand of German Chocolate Cake is also very good and moist. Then, you can also find the "coconut pecan" icing in a can.

 

[SuzyHomebaker]

4 oz. semisweet baking chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks/8 oz./226g) unsalted butter or margarine, softened
2 cups granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites

Coconut-Pecan Filling and Frosting (see recipe below)

Instructions:
Preheat oven to 350 degrees F/180 degrees C. Line bottoms of three round 9-inch cake pans with waxed 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 until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate 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 batter into prepared pans.

Bake for 30 minutes or until cake springs back when lightly touched in center.

Remove from oven; immediately run spatula between cakes and sides of pans. Cool in pans 15 minutes. Remove from pans; peel off waxed paper. Cool on wire racks.

Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.

Makes 12 servings.
Note: This delicate cake will have a flat, slightly sugary top crust that tends to crack. This is normal and the frosting will cover it up.

Coconut-Pecan Filling and Frosting

Ingredients:
1 (12 oz.) can evaporated milk
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter or margarine
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
2 2/3 cups finely shredded coconut
1 1/2 cups chopped pecans

Stir milk, sugar, butter, egg yolks and vanilla in saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.

Stir in coconut and pecans. Cool to room temperature and spreading consistency.

Makes about 4 1/2 cups.

 

[SuzyHomebaker]

4 oz. semisweet baking chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks/8 oz./226g) unsalted butter or margarine, softened
2 cups granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites

Coconut-Pecan Filling and Frosting (see recipe below)

Instructions:
Preheat oven to 350 degrees F/180 degrees C. Line bottoms of three round 9-inch cake pans with waxed 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 until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate 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 batter into prepared pans.

Bake for 30 minutes or until cake springs back when lightly touched in center.

Remove from oven; immediately run spatula between cakes and sides of pans. Cool in pans 15 minutes. Remove from pans; peel off waxed paper. Cool on wire racks.

Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.

Makes 12 servings.
Note: This delicate cake will have a flat, slightly sugary top crust that tends to crack. This is normal and the frosting will cover it up.

Coconut-Pecan Filling and Frosting

Ingredients:
1 (12 oz.) can evaporated milk
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter or margarine
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
2 2/3 cups finely shredded coconut
1 1/2 cups chopped pecans

Stir milk, sugar, butter, egg yolks and vanilla in saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.

Stir in coconut and pecans. Cool to room temperature and spreading consistency.

Makes about 4 1/2 cups.