German Chocolate Dump Cake

Gotta try this easier version adapted from a Taste of Home Recipe.....

German Chocolate Dump Cake
1 c. coconut
1 1/2 c. chopped & toasted pecans, divided
1 Devil's food cake mix
8 oz. cream cheese. softened
1/2 c. melted butter
2 t. vanilla
2 c. powdered sugar

Sprinkle coconut and 1 c. pecans into sprayed 9x13 baking pan.  Prepare cake mix as directed, using buttermilk instead of water (if desired).  Pour batter into pan. 
Beat togethe; cream cheese, butter & vanilla, until smooth.  Beat in powdered sugar.  Stir in chocolate chips and remaining pecans.  Spoon over the batter & swirl in with a knife.  Bake at 350 for 35 to 40 minutes.

Speedy Donuts....little batch & big batch....all the toppings

My all time favorite doughnut recipe......came from Margaret Vickery years ago.  

Speedy Donuts   (Makes 2 to 3 dozen)                                                        

½ c. warm water, but not too warm

2 T. yeast + a pinch of sugar

1 c. scalded milk

½ c. shortening

2 eggs

¼ c. sugar

2 t. salt

4 ½  to 5 ½ heaping c. flour (I prefer BREAD flour) 

Oil for frying

 In a 1 cup measure place warm water, yeast & sugar.  Stir & set aside to allow the yeast to work.

Scald the milk in a small saucepan over medium heat until the milk starts to bubble around the outer edge of the pan & a skin starts to from (do not boil).  Remove from heat and add the shortening and stir until melted.  Set aside.

Place in Mixing bowl:  eggs, sugar, salt & 4 ½ c. flour.  Pour yeast mixture over & mix slightly.  Then add the scalded milk mixture.  Beat well until dough is smooth & elastic.  Add more flour ONLY if very sticky. 

Let dough rise about 30 minutes.  Spray counter & roll out dough about ½ to ¾ inch thick and cut with doughnut cutter and place on cookie sheet.  Allow to rise again (can place in warm oven to speed this up = heat to 170 degrees and turn oven OFF).

Preheat oil in electric frying pan to 375.  Fry doughnuts until golden brown on each side.  Place on paper towels on cooling rack to cool.  Glaze while warm but not hot. 

Glaze (enough for 2 batches) X 2

2 lbs. powdered sugar

¾ c. water

1 T. vanilla

¼ t. salt

Stir together.  Add more water or powdered sugar as needed for desired consistency.  Brush glaze on with a pastry brush on both sides.  This is the messy part!!  Place on cooling rack with waxed paper underneath it until glaze is set.  Serve! 

Note:  Donuts are best the day they are made!!  However, leftovers can be reheated in the microwave for about 8 to 10 seconds. 

Speedy Donuts x 4......in the BIG mixer

Place in 8 c. measure:

2 c. warm water

1/2 c. yeast

1 T. sugar

Stir & let sit.

In another 8 c. measure:

4 c. milk, scalded in the microwave (on high  stirring 2 or 3 times until milk reaches 185 to 195 degrees)

I did 3:33 x 2 + 1 minute

After milk is scalded stir in:

2 c. Crisco Shortening

Stir until melted & set aside.

Place in mixer bowl:

10 eggs

1 c. sugar

2 T. + 2 t. salt

16 to 18 c. bread flour (start with 16 c. and add more as needed)  

Pour in the yeast mixture and mix slightly, using the DOUGH HOOK.

Add the scalded milk mixture and beat well, until dough is smooth & elastic.  Add more flour only if needed.

Let rise about 30 minutes.

Roll dough out to 1/2" thickness.  Cut into doughnut shape & place on a sprayed cookie sheet.  Allow to rise again.  A warm oven can be used to speed up this process.

Fry in 375 degree oil on both sides.  Drain on paper towel lined cookie sheet.  Glaze while slightly warm.

GLAZE  (enough for a X 4 batch of dough)

3 lb. powdered sugar

1 c. water

2 T. vanilla

1/2 t. salt

Stir well.  Add more powdered sugar OR water until desire consistency is achieved.

Maple Glaze   or X 4

1/4 cup butter   1 c.

1/2 cup brown sugar   2 c.

3 TBSP milk      ¾ c.

1 TBSP corn syrup    ¼ c.

2 tsp maple extract  2 ½ T.

2 cups powdered sugar   8 c. 

In a small or large saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.

Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions.

Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.

Chocolate frosting   or X 3

1/3 c. butter   1 c. 

4 oz. milk chocolate or semi-sweet chocolate chips    12 oz. 

2 c. powdered sugar    6 c.

1 1/2 t. vanilla   1 ½ T. 

4-6 T. hot water    1 c. (more as needed)  

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.

Stir in powdered sugar and vanilla until smooth.

Stir in water 1 tablespoon at a time, until desired consistency.

for mutual donut bar.....I made a X2 batch of glaze  and a X4 batch of Maple & X3 batch of Chocolate....a variety of sprinkles......had plenty of everything.