In a large bowl, cream the butter, oil, and sugar until light and fluffy (about 4–5 minutes). Add eggs one at a time, beating well after each.

Sometimes, dessert calls for more than just cake. It calls for drama, layers, and indulgence. Enter the White German Chocolate Cake with Cheesecake Center — a rich, nutty, sweet creation that combines ...

GERMAN CHOCOLATE CAKE WITH COCONUT PECAN FROSTING. Ingredients: 2 1/2 cups flour, sifted. 1/4 teaspoon salt. 1 teaspoon baking soda. 4 ounces Baker’s German’s Sweet Chocolate. 1 cup shortening.

Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. 7.

2. Prepare cake mix as directed on package, adding melted chocolate before beating. Pour into prepared baking pan. Bake for 35 minutes or until top springs back when lightly pressed.

German chocolate cake looks pretty good for 50 -- the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back ...

This year marks the 50th anniversary of the German chocolate cake, which is certainly chocolate --and coconut and pecan — but is decidedly not German. The name comes from Sam German — who was ...

German Chocolate Cake with Coconut-Pecan Frosting. Published: ; Oct. 20, 2007, 12:06 a.m.

"If one is not a seasoned baker, certain instructions will be unclear, such as 'cream the shortening and sugar, and egg yolks and melted chocolate,'" she says.

For the topping: Melt the remaining 4 tablespoons butter. Add the brown sugar and the remaining one-fourth teaspoon salt and mix well. Stir in the egg yolk and vanilla and mix well.