Magic 3 Layer Cake

A Magical Cake - Sounds intriquing. I must try it! Also want to make Arizona Date Cake from Tastes & Treasures cookbook.

Magic 3 Layer Cake
Ingredients:
4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
3/4 cup sugar
1 stick or ½ cup butter, melted
¾ cup of all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

Directions:
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled.

Nutrition Information
Calories: 267 Fat: 14.5 g Carbohydrates: 29.5 g Sugar: 19.5 g Protein: 5.8 g Cholesterol: 107 mg

from Jo Cooks

German Sweet Chocolate Cake

If you are a chocolate lover, this is one of the best desserts. My neighbor is known for her baking and she shared this recipe.

German Sweet Chocolate Pudding Cake

Ingredients
1 package (2 layer size) yellow cake mix –Duncan Hines
1 package (4 serving size) Jello Vanilla Instant Pudding
4 ounce Baker’s German Sweet Chocolate, melted
4 eggs
1 ¼ cup buttermilk
¼ cup vegetable oil
Instructions
Combine all ingredients in large mixer bowl. Blend. Beat 4 minutes at medium speed. Pour into 3 greased and floured 9 inch layer pans – cut out wax paper to fit pan and grease and flour paper in pan. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed. Cool in pans 15 minutes. Remove and finish cooling on racks. Fill with coconut filling on top of each layer. Do not ice sides of cake just on top of each layer.
Coconut Filling:
Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly beaten, ½ cup butter or margarine and 1 teaspoon vanilla in saucepan. Cook and stir constantly over medium heat until thickened, about 12 minutes. Remove from heat/ and add 1 1/3 cup bakers angel flake coconut and 1 cup chopped pecans. Cool, beating occasionally, until of spreading consistence. Makes 2 ½ cups.



Note: Everyone loves the coconut filling so she usually doubles the recipe for this cake to make it extra yummy.