I'd like some great German Chocolate Cake Recipes Please?

German Chocolate Cake II SUBMITTED BY: MaryAnn "I've tried many German chocolate cakes, but this is the absolute best. It takes a little extra time, but is well worth the effort." INGREDIENTS Cake 4 (1 ounce) squares German chocolate 1/2 cup hot water 2 cups white sugar 1 cup shortening 4 egg yolks 1 cup buttermilk 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 pinch salt 1 teaspoon baking soda 4 egg whites Coconut Pecan Frosting 1 egg yolk 1 1/4 cups white sugar 1 cup flaked coconut 3/4 cup chopped pecans 2 cups heavy whipping cream 1/4 cup butter DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 - 9 inch round pans. Melt the chopped German chocolate in 1/2 cup hot water, and set aside. In a large bowl, cream together the 2 cups sugar and shortening. Beat in 4 egg yolks until smooth. Next, stir in the buttermilk and vanilla. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly. Bake for 20 to 25 minutes in the preheated oven. Cool cake in pans on wire racks. When cool, fill and ice with the coconut pecan icing. To make the icing: In a medium bowl, whip 1 egg yolk, heavy cream and 1 1/4 cup sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake. Non-Dairy Chocolate Cake with German Chocolate Frosting SUBMITTED BY: Karena "I have a stepfather who is a chocoholic and lactose intolerant. This works for him." INGREDIENTS 2 1/3 cups all-purpose flour 1 cup whole wheat flour 1 1/4 teaspoons baking soda 2/3 cup unsweetened cocoa powder 2/3 cup packed brown sugar 2/3 cup vegetable oil 1 cup water 3/4 cup maple syrup 2/3 cup applesauce 1 1/4 tablespoons cider vinegar 2 1/2 teaspoons vanilla extract 1 quart soy milk 1 cup barley malt syrup 2 cups brown rice syrup 5 tablespoons egg substitute 1/4 cup water 1 (10.5 ounce) package crumbled firm silken tofu 1 1/2 pounds flaked coconut 3 cups chopped pecans 6 tablespoons arrowroot powder DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans. In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa. In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup. Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened. Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.