German Chocolate Cake

• 4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate)
• 1/2 cup water
• 2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 pound unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 4 eggs, separated
• 1 cup buttermilk
• Filling, recipe follows or whatever you prefer
• Favorite chocolate frosting, for the sides

• Directions

  In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.

  Preheat the oven to 350 degrees F.
  In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.
  Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
  Pour the batter evenly into 2 (9-inch) cake pans or 2 (12 capacity) cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.
  To Assemble the German Chocolate Cake:
  Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost.
  Spread dark chocolate frosting (secret recipe), or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.
  A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  Coconut Pecan Filling:
  
  • 1 1/2 cups evaporated milk
  • 5 egg yolks, slightly beaten
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup butter
  • 2 1/2 cups flaked coconut
  • 2 cups toasted pecans
  Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.

bannana bundt cake

3/4 c. shortening or butter-flavor shortening
3 c. all-purpose flour
2 1/2 c. sugar
2 c. mashed ripe bananas (about 4 lg. bananas)
1/4 c. plain low-fat yogurt
1 tbsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
4 lg. eggs
8 oz. can (2 c.) walnuts, chopped
Confectioners' sugar

Preheat oven to 350°F. Grease and flour 10 inch bundt pan. In large bowl, with mixer at low speed, beat sugar and shortening until just blended. Add flour and remaining ingredients, except walnuts and confectioners' sugar; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Stir in walnuts. Spoon batter into bundt pan. Bake 65 to 70 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan. Cool completely on rack. Sprinkle cake with confectioners' sugar. Makes 16 servings.