Genie's Southern Kitchen

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Genie's Southern Kitchen	[email protected]

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Cakes+ : German Chocolate Cake Mix
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Message 1 of 28 in Discussion

From:

Genie· (Original Message)

Sent: 10/6/2007 3:11 PM

Recipes

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Previous 14-28 of 28 Next Last

Message 14 of 28 in Discussion

From:

Genie·

Sent: 4/7/2008 1:57 AM

From:

Genie· (Original Message)

Sent: 4/5/2008 10:43 PM

German Chocolate Surprise Cake

1 box German Chocolate cake mix

1 cup chopped pecans (optional)

1 8 oz cream cheese softened

1 stick butter softened

1 box powdered sugar

1 cup coconut

Preheat oven to 350 and grease a 9 x 13 cake pan.

Prepare cake mix according to package directions and

add nuts if using. Pour into prepared pan.

Blend cream cheese and butter till smooth. Add

powdered sugar and coconut. (This mixture will be very

thick)

Drop by teaspoon on top of unbaked cake til mixture is

all used up.

Bake for 40 - 45 minutes.

The cake batter rises and the cream cheese mixture

settles on the bottom.

Message 15 of 28 in Discussion

From:

Genie·

Sent: 5/31/2008 2:37 AM

Earthquake Cake

1 c. flaked coconut
1 c. chopped pecans
1 (2 layer size) pkg. German or Swiss chocolate cake mix
1/2 c. butter or one stick
1 (8 oz.) pkg. cream cheese, softened
1 lb. powdered sugar
1 tsp. vanilla

Heat oven to 350 degrees.

Spread coconut on bottom of a well greased
15 x 11 x 2 inch baking pan.

Spread pecans over coconut.

Prepare cake mix as directed on package and
pour on top of coconut and nuts.
Mix softened butter, cream cheese, powdered sugar and vanilla.
Drop spoonfuls of cheese mixture onto top of cake batter.

DO NOT STIR.

Bake 45 to 50 minutes or until a cake tester inserted
between dollops comes out clean.
The top of the finished cake looks rocky and uneven
like the aftermath of an earthquake.

Message 16 of 28 in Discussion

From:

Genie·

Sent: 6/20/2008 6:38 PM

From:

Genie· (Original Message)

Sent: 6/18/2008 2:15 PM

Chocolate Caramel Nut Cake

1 (18.25 ounce) package German chocolate cake mix

1 cup semisweet chocolate chips

1 (5 ounce) can evaporated milk

14 ounces individually wrapped caramels

3/4 cup butter

1 cup walnuts

Preheat oven to 350 degrees F (175 degrees C). Lightly

grease one 13x9 inch cake pan.

Make cake mix according to package directions. Pour

1/2 of the batter into the prepared pan and bake at

350 degrees F (175 degrees C) for 20 minutes.

In a saucepan over medium low heat melt caramels,

margarine, and milk. Pour over top of baked cake. Top

with chocolate chips and 1/2 of the walnuts. Pour

remaining cake batter over top and sprinkle with the

remaining walnuts. Bake at 350 degrees F (175 degrees

C) for 20 to 25 minutes more.

Message 17 of 28 in Discussion

From:

Genie·

Sent: 6/21/2008 6:26 PM

From:

Genie· (Original Message)

Sent: 6/20/2008 1:03 PM

German Chocolate Bundt Cake
1 box German Chocolate cake mix
1 tub Coconut Pecan frosting
3 eggs
1 cup water
1/3 cup oil
3/4 cup chop pecans
1/2 cup coconut

Mix all ingredients in a large mixer bowl for 2 minutes on high. Pour into a well greased and floured 10" bundt pan. Bake in a 350 degree pre-heated oven for 50-60 minutes. Remove immediately from pan to cool. Serve with whip cream or ice cream.
Serves 12

Message 18 of 28 in Discussion

From:

Genie·

Sent: 7/1/2008 3:51 AM

From:

lindah© (Original Message)

Sent: 6/28/2008 10:18 PM

Earthquake Cake
1 c. pecans, chopped
1 c. coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar

Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45 minutes.

Message 19 of 28 in Discussion

From:

Genie·

Sent: 7/2/2008 4:40 AM

From:

Kitabel (Original Message)

Sent: 7/1/2008 8:56 AM

Hurricane from Hell Cake

1 stick melted margarine

1 c. chopped pecans

1 c. flaked coconut

German chocolate cake mix

8 oz. cream cheese

1 stick margarine

1 lb. box of confectioner's sugar

Bottom layer:
In a 9x13, put melted margarine, chopped pecans and flaked coconut. Spread evenly.

2nd layer:
Mix a German chocolate cake mix as directed on back of box. Pour batter over bottom layer of mixture. Set aside while making topping.

Top layer:
On low heat, melt cream cheese, margarine and gradually add confectioner's sugar until mixed well. Spoon this mixture over the top of batter and bake at 350 degrees F. for approx. 50 - 60 min. Serve right out of the pan. The top of cake will be bubbly and slightly crusty.

Message 20 of 28 in Discussion

From:

Genie·

Sent: 7/10/2008 5:15 AM

From:

Genie· (Original Message)

Sent: 7/9/2008 3:51 PM

Message 21 of 28 in Discussion

From:

Genie·

Sent: 8/2/2008 7:07 PM

From:

Jolene· (Original Message)

Sent: 7/31/2008 6:13 PM

The Best Cake Ever - Recipe Of The Day

1 German chocolate cake mix
1 can sweetened and condensed milk (I use Eagle brand)
1 jar caramel ice cream topping
1 8 ounce container of Cool Whip
6 ounces crushed Heath bar
6 ounces crushed plain Hershey bar

Bake cake as directed in 9x13 pan. Take the handle of a
wooden spoon and poke holes all over the cake while it's
still warm. Pour can of condensed milk over warm cake, then
repeat with caramel topping. Refrigerate for 6 hours. Frost
cake with Cool Whip topping and sprinkle with crushed
Heath & Hershey bar. Serve immediately.

Message 22 of 28 in Discussion

From:

Genie·

Sent: 8/2/2008 7:20 PM

From:

Genie·

Sent: 7/29/2008 9:46 PM

Cannonball Cake

1 German Chocolate cake mix
1 14 oz. can condensed milk
1 12 oz. jar of caramel ice cream topping
1 12 oz. container Cool Whip
3 coarsely crushed Heath or Skor bars
3 shaved Hershey bars

Bake cake as directed in a 13"x9"x2" pan. Take cake out of oven when done and poke holes in top with handle of wooden spoon. Pour condensed milk over cake into holes. Cool. Spread with caramel ice cream topping. Spread Cool Whip over evenly. Sprinkle with Heath bars and store in refrigerator until 30 minutes before serving. Sprinkle with Hershey bars prior to serving.

Message 23 of 28 in Discussion

From:

Genie·

Sent: 8/2/2008 7:22 PM

From:

Genie·

Sent: 7/29/2008 9:47 PM

Death By Chocolate Upside Down Cake

1 cup flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix
1-1/4 cup water
1/3 cup oil
3 eggs
3-1/2 cups (about 1 lb) powdered sugar
1 cup margarine, melted
8 oz pkg cream cheese, softened
3/4-1 cup chocolate chips

Preheat oven to 375 Grease 13 x 9 inch pan.

Sprinkle coconut and pecans evenly over bottom of greased pan.

In large bowl mix cake mix, oil, water & eggs at a low speed until moistened. Beat 2 minutes at high speed. Spoon batter evenly over coconut & pecans.

Frosting In another large bowl combine powdered sugar, margarine and cream cheese. Beat until smooth and creamy. Spoon evenly over batter to within 1" of edges.

Bake at 375F 40-50 minutes or until tests done.

Message 24 of 28 in Discussion

From:

Genie·

Sent: 8/2/2008 7:24 PM

From:

Genie·

Sent: 7/29/2008 9:50 PM

German Chocolate Yum Yum Cake

1 German Chocolate cake mix
1 small box instant chocolate pudding mix*
3 eggs
16 oz. carton sour cream
1 container prepared coconut/pecan frosting

Preheat oven to 350ºF. Grease & flour 2 round cake pans or one 9x13-in. pan.

Mix together cake mix and instant pudding. Add eggs and sour cream and mix well. (I added 2 - 3 tbsp. water because batter was too thick to handle well.

Bake 35 minutes or until sides start to separate from pans. Let rest about 2 minutes before removing from pans.

Frost with prepared frosting.

*I use Chocolate Fat Free/Sugar Free pudding mix.

Prepare cake at least a day before serving. The cake gets more moist with age and is wonderful after a few days. Can be prepared ahead and frozen.

Message 25 of 28 in Discussion

From:

Genie·

Sent: 8/18/2008 6:08 PM

From:

Sent: 8/16/2008 11:44 PM

Barb's Earthquake Cake
1 German choc. cake mix
1 c. coconut
1 c. chopped walnuts
1/2 c. melted oleo
1 8-oz pkg cream cheese, softened
4 c. sifted powdered sugar
2 tb. cocoa
6 tbs. cola
1/2 c. oleo
Prepare cake mix according to package directions. Spread coconut and nuts over bottom of 9x13 greased pan. Pour prepared cake mix over nuts and coconut. Combine melted oleo, cream cheese and 2 cups of the powdered sugar. Beat until
smooth. Pour over cake batter. Bake 350° for 45-55 min. or until cake tests done. Cake top will crinkle. Cool

Frosting:
Combine cocoa powder, cola and 1/2 c. of oleo in saucepan and cook until boiling, stirring constantly. Remove from heat
and pour over powdered sugar and beat until smooth. Spread on cooled cake.

This is a wonderful rich cake that is easy to make. A little piece goes a long way it is so delicious.

Message 26 of 28 in Discussion

From:

Genie·

Sent: 9/12/2008 2:50 AM

From:

Genie· (Original Message)

Sent: 9/10/2008 4:08 PM

German Chocolate Pound Cake (Icing In The Cake)

There are many variations to this cake, but this is my family's favorite .

1 pkg. (18.25 oz.) German Chocolate Cake Mix

1 can (15 oz.) Coconut-Pecan Frosting

4 eggs

1/2 cup oil

1 cup water

Preheat oven to 350º F.

Grease and flour 12 cup tube or Bundt pan.

Mix all ingredients (including the icing), in a bowl using an electric mixer

at medium speed 2 minutes.

Pour into prepared pan. Bake 55-60 minutes. Remove from oven to wire rack

and allow to cool

for 10 minutes. Invert onto serving plate and dust with powdered sugar.

Note: this makes a large cake, be sure to use the large 12 cup pan.

Message 27 of 28 in Discussion

From:

Genie·

Sent: 9/14/2008 2:20 AM

From:

Genie· (Original Message)

Sent: 9/12/2008 1:33 PM

German Chocolate Chip Pound Cake

Vegetable oil spray for misting the pan

Flour for dusting the pan

1 package plain German chocolate cake mix

1 (3.9 ounce) package chocolate fudge instant pudding mix

1 cup sour cream

1/2 cup water

1/2 cup vegetable oil

4 large eggs

1 1/2 cups miniature semisweet chocolate chips

Glaze

1/2 cup miniature semisweet chocolate chips

2 tablespoons milk

Place a rack in the center of the oven and preheat the oven to 350

degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray,

then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, pudding mix, sour cream, water, oil and eggs in a

large mixing bowl. Blend with an electric mixer on low speed for 1

minute. Stop the machine and scrape down the sides of the bowl with a

rubber spatula. Increase the mixer speed to medium and beat 2 to 3

minutes more, scraping the sides down again if needed. The batter

should look thick and well combined. Fold in the chocolate chips,

making sure they are well distributed through out the batter. Pour

the batter into the prepared pan, smoothing it out with the rubber

spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your

finger and is just starting to pull away from the sides of the pan,

58 to 62 minutes. Remove the pan from the oven and place it on a wire

rack to cool for 20 minutes. Run a long, sharp knife around the edge

of the cake and invert it onto a rack to cool completely, 20 minutes

more.

For the glaze, combine the chocolate chips and milk in a small

saucepan over low heat. Stir until the chocolate has melted and the

mixture has thickened slightly, 1 to 2 minutes.

Place the cake on a serving platter and spoon the warm glaze over it.

Let the cake rest for 10 minutes before slicing.

Slice and serve.

Store this cake, wrapped in aluminum foil or plastic wrap, or in a

cake saver, at room temperature for up to 1 week. Or freeze it,

wrapped in foil, for up to 6 months. Thaw the cake overnight in the

refrigerator before serving.

Message 28 of 28 in Discussion

From:

Genie·

Sent: 10/25/2008 8:37 PM

From:

Sent: 10/22/2008 10:03 PM

Turtle Cake
1 German Chocolate Cake Mix
12 oz. of caramels
1/3 cup evaporated milk
1 cup chocolate chips
1/2 cup chopped pecans

Prepare cake batter as per box instructions. Pour half of the batter in a 9x13" pan and bake at 350° for 15-20 minutes. Melt caramels and evaporated milk and pour over baked cake. Top with chips and pecans. Pour rest of batter over this and bake for 1 minutes at 350°. Top with powdered sugar frosting or store bought frosting.

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