Yes, I would guess that's grainlady's frosting recipe?

Here's my German-Chocolate Cake recipe:

Preheat Oven to 350 Degrees

1 Cup Butter, Room Temperature
2 Cups Sugar
2 Teaspoons Vanilla
4 1-ounce Squares German's Chocolate, (unsweetened) & melted
5 Eggs
2-1/4 Cups Unbleached AP Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Sour Milk (or, Buttermilk) I actually prefer the sour milk

Stir the butter a bit to loosen. Gradually, add sugar, creaming until light & fluffy. Blend in vanilla & cooled melted chocolate. Add the eggs, 1 at a time, beating after each addition.

Stir together the flour, soda, & salt. Add to creamed mixture alternately with milk beating after each addition.

Bake in 3 greased/floured 9" round cake pans in 350 degree preheated oven for 20-25 minutes or until cake just starts to pull away from sides of the pan & is springy to the touch. Do not overbake.

This is a 3-layer cake so make lots of frosting!

/tricia

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.

I might as well put Grandma's here too! Similar to the above but quantities vary.

*** Recipes From Renée Adler Aschers Kitchen

Grandmas German Chocolate Cake [a.k.a. "A German chocolate Torte and öh so very good.
My [$]1,000 WINNER ...K.W.E." ***

Source: Katherine Kirchner Weiler (Eichenlaub) [her 2nd husband], my maternal grandmother.
Notes: She claims to have won a bake-off for this recipe, Im not sure what year: Her other version
(there always seems to be another version), is dated 1912 and has one variable (see Bakers Unsweetened Chocolate Qty.

Accompaniments: Cake lovers, everywhere

Ingredients:
2 1/2 cups Sifted cake flour
1 tsp., Baking soda
1/2 tsp. Salt

2, 4-oz. Bars of Bakers® Germans Sweet Chocolate (or to 1 bar sweet chocolate, add 4 squares
Bakers s® bitter, unsweetened chocolate.
1/2 cup Boiling water.

1 cup Sweet butter (= 2 sticks = 1/2 lb.), [at room temp.]
2 cups sugar
4 Large egg yokes, unbroken
1 tsp. vanilla extract
1 cup Buttermilk
4 Large egg whites, stiffly beaten

Instructions:
Preheat oven to 350˚
Sift flour, baking soda, and salt together.
Melt chocolate in the 1/2 cup of boiling water, allow to cool
Cream the butter and sugar until fluffy.
Add egg yokes, one at a time, beating well after each addition.
Mix in melted chocolate and vanilla.
Add flour mixture alternating with the buttermilk, beating after each addition until smooth.
Fold in egg whites
Pour into 3, 9-inch greased and wax paper [or parchment] lined pans.
Bake for 30 t0 40 minutes, or until a toothpick comes out clean.
Ice tops only, see recipes:

*** Recipes From Renée Adler Aschers Kitchen ***

Grandmas Coconut-Pecan Frosting ("very good for" her German Chocolate Cake)
Source: Katherine Kirchner Weiler
Amount: Enough to frost the tops of 3, 9-inch layer cakes.

Ingredients:
1 cup Canned evaporated milk (use only whole milk kind)
1 cup Sugar
3 egg yokes
1/2 cup Sweet butter
1 tsp. Vanilla extract
1 1/3 cups Bakers s® Flaked Coconut
1 cup (3 1/2-oz. can), chopped pecans

Instructions:
Combine evaporated milk and egg yokes
Melt butter in a saucepan over medium heat.
Add sugar, evaporated milk and egg mixture, and vanilla.
Stir constantly until thickened, about 12 minutes.
Remove from heat, add coconut and chopped pecans, beat until cool and thickened
Frost tops of cake
******************

Grandmas "Utterly Delicious Frosting" ("for any cake" and her German Chocolate Cake)
Source: Katherine Kirchner Weiler
Amount: Enough to frost the tops and sides of 3, 9-inch layer cakes.

Ingredients:
4 squares Bakers ® Unsweetened chocolate, melted.
3 3/4 Tbs. Hot water
1/3 cup Sweet butter, soft
2 1/2 cups confectioners sugar
3 Large egg yokes

Instructions:
Combine chocolate, sugar, and water.
Add egg yokes, one at a time, beating after each addition
Add butter, 1 Tbs. at a time, beating until of a spreading consistency.
Frost cake

Yep, that's the standard (back of the box) Baker's German Chocolate recipe for Coconut-Pecan Filling and Frosting I adapted to make it low-glycemic by using agave nectar and UNsweetened coconut.

I found 2-cups of that recipe in the freezer the other day, so I made a German Chocolate Cake, but I use a 3:1 mix of freshly-milled soft white wheat and oat flour for a wholegrain cake.

German Chocolate Cake is my FAVORITE! That recipe is also great on brownies, should you have some left after you frost the cake.

-Grainlady

Thanks grainlady! I can attribute the poster on my copy now!

I won't have any left.......I'm using MY 2 cups from the freezer leftover from the last cake (that didn't do much for me). The cake I made before was good, but it wasn't a traditional GERMAN chocolate cake. It was dark, not the lighter, fluffier cake I am accustomed to seeing.

Brownies sound good too.......but I want the cake this time!

triciae, your recipe is very, very similier to the Trisha Yearwood one posted by lyndalulu (could it be a 'triciae' thing??!?!? LOL)

bubbe's is close as well.

Hmm........I hate having to choose (but sheesh, I can't make 'em all, I'd have to EAT them!!).

Thank you all for posting!

Deanna

Where's Grainlady's German chocolate cake recipe?

Thanks!

Deanna,

Mine's from Betty Crocker c. 1970s & not specifically a German Chocolate...but that's what I've always used it for. That and it's easy...no extra bowl to whip egg whites.

/tricia