German chocolate cake recipe w/ semisweet chocolate and milk (not buttermilk)?

i need a german chocolate cake recipe that follows the above requirements and doesn't have any other obscure ingredientsGerman chocolate cake recipe w/ semisweet chocolate and milk (not buttermilk)?
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INSIDE-OUT GERMAN CHOCOLATE CAKE








Active time: 1 1/2 hr Start to finish: 4 1/2 hr





The chef uses Valrhona cocoa powder in her cake, but other Dutch-process cocoa powders work equally well. The filling is made from sweetened condensed milk that is cooked in a water bath in the oven until it caramelizes. While the milk is baking, you can prepare your glaze.





serving size





Makes 12 servings.








For cake layers


1 1/2 cups sugar


1 1/2 cups all-purpose flour


1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder


3/4 teaspoon baking powder


3/4 teaspoon baking soda


3/4 teaspoon salt


3/4 cup whole milk


6 tablespoons unsalted butter, melted


1 large egg


1 large egg yolk


3/4 teaspoon vanilla


1/8 teaspoon almond extract


3/4 cup boiling-hot water


For filling


7 oz sweetened flaked coconut


4 oz coarsely chopped pecans (1 cup)


14-oz can sweetened condensed milk


1 tablespoon vanilla





For glaze


2 1/2 sticks unsalted butter


10 oz fine-quality semisweet chocolate, finely chopped


3 tablespoons light corn syrup





Special equipment: 3 (9-inch) round cake pans


preparation


Make cake layers:


Preheat oven to 350掳F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.


Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.





Make filling:


Reduce oven temperature to 325掳F.





Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.





Increase oven temperature to 425掳F.





Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.





Stir in coconut, pecans, and vanilla and keep warm, covered with foil.





Make glaze while milk is baking:


Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.





Assemble cake:


Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.





Chill cake until firm, about 1 hour. Transfer cake to a plate.





Cooks' notes:


鈥?Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.





鈥?For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.
German Chocolate Upside Down Cake





INGREDIENTS





1 1/4 cups water


1/4 cup butter


1 cup packed brown sugar


1 cup flaked coconut


2 cups miniature marshmallows


1 cup chopped walnuts





4 (1 ounce) squares German sweet or semi-sweet chocolate


1/2 cup water


2 1/2 cups all-purpose flour


1 1/2 cups white sugar


1 teaspoon baking soda


1/2 teaspoon salt


1 cup sour cream


1/2 cup butter, softened


1 teaspoon vanilla extract


3 eggs





DIRECTIONS





Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.


In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13 inch pan. Sprinkle marshmallows and nuts over top. set aside.


For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.


In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.


Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.