I made this oatmeal cake a couple of days ago, and the topping is pretty darn close to what you'd get out of a can. I plan to use it the next time I make a German Chocolate cake. Becky * Exported from MasterCook * Oatmeal Cake With Coconut Topping Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups boiling water 1 cup quick-cooking oats 1/2 cup butter 1 cup sugar 1 cup packed brown sugar 2 eggs 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 1/2 teaspoons salt 1 1/3 cups all-purpose flour ***Topping*** 1/2 cup butter 1 cup packed brown sugar 4 tablespoons evaporated milk 1 cup coconut flakes 1 cup chopped walnuts Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. Pour boiling water over oats. Set aside. Sift together flour, salt, soda and cinnamon. Set aside. Cream 1/2 cup butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil. In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar. Heat until melted, then add coconut and chopped nuts. Spread on warm cake. Place cake under broiler for 2 to 3 minutes. www.allrecipes.com - - - - - - - - - - - - - - - - - - -

Trisha Yearwood was on Rachael Ray on Tuesday and here is her recipe and Garth's favorite cake. It will be in her; Trisha's new cook book Trisha Yearwood's German Chocolate Cake with Coconut Frosting Ingredients 4 ounces sweet dark chocolate (see Shopping Hint below) 1 cup (2 sticks) butter, at room temperature 1/4 cup warm milk 2 1/2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon salt 5 medium egg whites 2 cups sugar 5 medium egg yolks, at room temperature 1 teaspoon vanilla extract 3/4 cup buttermilk, well shaken For the coconut frosting: 1 cup sugar 4 medium egg yolks 1 cup evaporated milk 1/2 cup (1 stick) butter 1 teaspoon vanilla extract 10 ounces fresh or frozen and thawed grated coconut 1 1/2 cups finely ground pecans, walnuts, or almonds Yields: 12 servings Preparation Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool. Preheat the oven to 350F. Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt. Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside. In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well. With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites. Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting. To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil (see Note below). Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool. To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake. Note: You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily. Shopping Hint: For those cooks who use a lot of sweet baking chocolate, the chocolate used in this recipe can be purchased in bulk online at www.cocoasupply.com. Choose La Equatoriale  Dark Chocolate Coverture. The cost, including postage, is half what you would probably pay in grocery stores. Share the large bar with your friends who bake.

When I have a question like that, or need a substitution, I check out the Cook's Thesaurus (link below). German Chocolate is a sweet chocolate and Baker's Chocolate calls its sweet chocolate German chocolate. Substitutes: semi-sweet chocolate OR bittersweet chocolate OR 1 ounce sweet chocolate = 1 ounce unsweetened baking chocolate + 4 teaspoons sugar OR 1 ounce sweet chocolate = 1 tablespoon unsweetened cocoa + 4 teaspoons sugar + 2 teaspoons unsalted butter (may leave a powdery taste, but makes product moister and more flavorful.) German Chocolate Cake is my favorite. Hubby makes me one from scratch for my birthday every year using freshly-milled flour and a low-glycemic version of Coconut/Pecan Filling/Frosting using agave nectar or palm syrup and unsweetened coconut. YUMMMM... -Grainlady Here is a link that might be useful: Cook's Thesaurus: Chocolate

Joe you are E-V-I-L I may just have to make this for Hannukah (1) What kind of cocoa, dutch or regular? (2) I've never bought a can of cherry/apple/etc. pie filling. Do you think the Trader Joe's jar of morello cherries would sub? (3) Your instructions say to mix in the sour cream, do you mean mascarpone?