German Chocolate Cake Filling. Place the pans on a wire rack and let the cakes cool completely in the pans. Add egg yolks 1 at a time beating well after each.
Mix for about one minute until the dry ingredients are incorporated into the wet ingredients. Beat butter and sugar in large bowl with mixer until light and fluffy. Place 1 cup packed light brown sugar 1 stick.
To fold in use a rubber spatula to cut down vertically through the batter then slide the spatula across the bottom of the bowl and up the side turning batter over.
2½ cups 1 tablespoon all purpose flour 3 cups granulated sugar 1 cup 1 tablespoon Dutch-process cocoa powder 1 tablespoon baking soda. Prepare three 9 round cake pans by lining them with rounds of wax paper. Combine flour baking soda and salt. Whole eggs are added to the batter and egg yolks are added to the German chocolate cake icing dont worry the icing is cooked.