German Chocolate Cake

My husbands favorite!!!!!

Ingredients

1/2 cup(s) boiling water

4 ounce(s) German's Chocolate, coarsely chopped

2 cup(s) all-purpose flour

1/4 cup(s) cocoa

1 teaspoon(s) baking soda

1 teaspoon(s) salt 2 cup(s) sugar

1 cup(s) (2 sticks) unsalted butter, softened

4 large eggs, separated

1 teaspoon(s) vanilla

1 cup(s) buttermilk

Directions

Make batter: Preheat oven to 350 degrees F.

Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium heat-proof bowl, pour boiling water over German's Chocolate. Stir until smooth and set aside. In another medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes. Add egg yolks, one at a time, until well incorporated. Reduce mixer speed to low and add chocolate mixture and vanilla. Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients. Thoroughly clean mixer beaters. In a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half cup beaten whites into batter. Fold remaining whites into batter.

Bake cake: Divide batter equally between pans and spread evenly.

Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes.

Cool in pans on a wire rack for 15 minutes.

Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.
Finish cake: Place 1 layer on a cake plate and top with 1/3 of our Coconut-Pecan Filling.

Repeat with second and third layers and remaining filling. Serve or store in an airtight container at room temperature.

Coconut-Pecan Filling

1 cup(s) sugar
1 can(s) (12-ounce) evaporated milk
1/2 cup(s) unsalted butter
3 large egg yolks
1 teaspoon(s) vanilla
2 1/3 cup(s) (one 7-ounce package) flaked coconut
1 1/2 cup(s) chopped pecans

No-Bake Chocolate Oatmeal Cookies

2 cup(s) sugar
1 stick(s) unsalted butter
033 cup(s) cocoa powder
1/2 cup(s) milk

1 teaspoon(s) pure vanilla extract
1/2 cup(s) peanut butter, creamy or crunchy
2 1/2 cup(s) rolled oats, plus 1/2 cup more if necessary

Crepe Cake

1 1/2 cup(s) flour
3/4 teaspoon(s) salt
1/3 cup(s) granulated sugar
6 eggs
2 cup(s) whole milk
5 tablespoon(s) melted butter
3 cup(s) Deep Chocolate Pudding
1 teaspoon(s) confectioners' sugar

Directions
Combine the flour, salt, and granulated sugar in a large bowl.
Whisk in the eggs until smooth and shiny, about 3 minutes.
Slowly pour in the milk, while whisking, and add the butter.
Mix until smooth.
Let batter rest for 20 minutes.
Heat an 8-inch nonstick skillet over medium-high heat.
Add enough batter to make a thin layer on the bottom of the pan (3 tablespoons batter) and cook until the edges turn golden brown, about 30 seconds.
Flip the crepe and cook until crepe is golden brown, about 15 more seconds.
Transfer to a plate; cover with waxed paper.
Repeat with remaining batter to make 24 crepes.
To assemble, place a crepe on a serving plate and spread with 2 tablespoons chocolate pudding. Top with another crepe and repeat until all the crepes have been used.
Do not spread pudding on the top layer. Sprinkle with confectioners' sugar.
Serve immediately or refrigerate up to 2 hours.
Let sit at room temperature for 15 minutes before serving.

Tiramisu layer Cake

CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

To make the filling:

In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

To make the frosting:

In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake:

Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.