Do you have a "favorite" cake?

[KAYLINDA]

What is your "favorite" cake? Care to share the recipe? This is one of mine!
Please forgive the caps...it was a copy and paste.


STRAWBERRY CAKE

BEAT TOGETHER:
4 EGGS
2 CUPS SUGAR

ADD:
3/4 CUP VEGETABLE OIL
(3) OUNCES STRAWBERRY GELATIN

ADD:
2 1/2 CUPS FLOUR
2 TEASPOONS BAKING POWDER

FOLD IN:
2 CUPS SWEETENED FROZEN STRAWBERRIES
OR
2 CUPS FRESH STRAWBERRIES
THAT HAVE BEEN SWEETENED WITH 1/4 CUP SUGAR

POUR INTO A 9X13X2 PAN
BAKE AT 350' FOR ABOUT 45 MINUTES

[NOCHEF&JUSTLOVESFOOD.YUM]

My Grandma was a great cook and most of her early recipes came from the side label panels of the food she was preparing. I am not sure where she got this one, but I love it:

German Chocolate Cake


Makes: 9-inch, 3-layer cake, 16 servings

Cake

2 cups sifted all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 (4-ounce) package German's Sweet Chocolate

1/2 cup boiling water

1 cup (2 sticks) butter or margarine

2 cups sugar

4 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

4 egg whites, stiffly beaten

Coconut-Pecan Frosting

1 1/2 cups evaporated milk

1 1/2 cups sugar

4 slightly beaten egg yolks

3/4 cup (1 1/2 sticks) butter or margarine

1 1/2 teaspoons vanilla extract

2 cups flaked coconut 1 1/2 cups chopped pecans

CAKE: Preheat oven to 350 degrees F. Line bottoms of three 9-inch layer cake pans with baking parchment or wax paper and set aside.

Sift flour, baking soda, and salt onto wax paper and set aside.

Melt chocolate in boiling water and cool. Microwave Method: Place chocolate and cold water in large microwave-safe bowl and micro on HIGH (100 percent power) 1 1/2 to 2 minutes until chocolate is almost melted. Stir until chocolate is completely melted.

Cream butter and sugar until fluffy. Beat in egg yolks, one at a time. Blend in vanilla and melted chocolate. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating after each addition until smooth. Fold in beaten egg whites.

Divide batter among three pans and bake 30 minutes until cakes feel springy to the touch and begin to pull from sides of pans.

Cool cake layers in pans on wire racks 15 minutes. Loosen carefully, turn out on racks, peel off baking parchment, and cool to room temperature.

COCONUT-PECAN FROSTING: Cook and stir evaporated milk, sugar, egg yolks, butter, and vanilla over moderate heat until thickened and the color of caramel, about 12 minutes. Remove from heat, stir in coconut and pecans, and beat until of spreading consistency.

To ASSEMBLE: Frost top of each cake layer with coconut mixture, then sandwich layers together. Leave cake sides plain

[KAYLINDA]

Thank you! This sounds wonderful. I will have to try it soon.