Maybe a ganache o’er top of a pile of filling… hmmm.

good luck with future recipes.

It’s strange that slashfood blew up your photo 800% - cos it sort of looks washed out and pixely on their site, but good on yours.

kris, I have the Canon EOS Digital Rebel XT digital SLR. Its sweet.

latifa, he ate them all! he thought they were fine of course. I am much harder on my baking experiments than he is. it’s all part of the game though, sometimes you are gonna bake a loser…

purplecross, here it is. let me know how it goes - the Magnolia version:

4 ounces German Sweet Chocolate (Baker’s brand, available at most grocery stores)
1/2 cup water
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
4 eggs, separated at room temperature
1 cup (2 sticks) butter
2 cups sugar
1 teaspoon vanilla
1 cup buttermilk

preheat oven to 350°F
1. in a small saucepan, melt chocolate and water over low heat. remove from heat and let cool 10 mins.
2. sift flour, baking soda, and salt into a medium sized bowl
3. in a small bowl, lightly beat the egg yolks
4. in an electric mixer, cream butter and sugar until fluffy, about 3 minutes
5. add egg yolks, beat to combine about 30 seconds
6. add chocolate mixture and vanilla, beat just to combine
7. alternate adding flour mixture and buttermilk in thirds, beating well after each addition, set aside
8. in another bowl of the electric mixer (or else transfer batter and clean/dry bowl thoroughly) beat egg whites on high speed until soft peaks form
9. gently fold egg whites into batter
10. scoop into cupcake tins, bake cupcakes until tester inserted into center comes out clean, about 20 minutes

http://www.foodtv.ca/recipes/recipedetails/recipe_4020.asp

German Chocolate Cake w/Coconut Pecan Filling

Cake (for 2 - 9″ rounds)
4oz semisweet chocolate chopped fine
1/4c Dutch-processed cocoa, sifted
1/2c boiling water
2c (10oz) unbleached AP flour
3/4tsp baking soda
12T (1 1/2 sticks) unsalted butter, softened
1c (7oz) granulated sugar
2/3c (4 3/4oz)packed light brown sugar
3/4tsp table salt
4 large eggs, room temperature
1tsp vanilla extract
3/4c sour cream, room temperature

Filling:
4 large egg yolks
1 can (12oz) evaporated milk
1 cup (7oz) granulated sugar
1/4 c (1 3/4oz) packed lt. brown sugar
6T (3/4 stick) unsalted butter, cut into 6 pieces
1/8tsp table salt
2tsp vanilla extract
2 1/3c sweetened shredded coconut
1 1/2c finely chopped pecans, toasted (350 degrees for about 8 mins)

For the filling: Whisk yolks in med. saucepan, gradually whisk in evap. milk. Add sugars, butter & salt. Cook over med. high heat whisking constantly until boiling, frothy and slightly thickened. Transfer to a bowl, whisk in vanilla. Stir in coconut. Cool until just warm then cover with plastic wrap and refridgerate until cold, at least 2hrs but up to 3 days. Pecans are stirred in just before cake assembly so they do not get soggy.

FOR THE CAKE: Preheat oven to 350*. Grease & flour 2 - 9″ round pans. combine chocolate & cocoa in sm. bowl. Add boiling water and let stand 2 mins. whisk until smooth and let cool to room temp.

Sift flour & baking soda into med. bowl.

Beat butter, sugars & salt until light & fluffy (about 4mins). Scraping down bowl 1/2 way through. Beat in eggs one at a time combining well after each. Beat in vanilla, then beat on high 45sec until light and fluffy. With beater running add in chocolate, beat 30 more sec. Batter may appear broken. On low speed add dry ingredients in 3 additions, alternating with the sour cream, beating until barely combined. After final addition of flour stir with spatula. Batter will be thick.

Bake about 30mins until tookpick inserted near center comes out clean. Cool in pans 10mins on wire rack. Turn out of pans and cool completely before filling!