@hendi_50: Tag Pasangan Kalian Ya 🤗🫶🩷💐 #Hen⚡ #storywa #jjkatakata #xyzbca #lewatberandamu

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Friday 09 October 2026 14:04:47 GMT

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𝐅𝐚𝐫🕊 :

izin tag

2026-10-09 23:45:42

8

FANZZ😎 :

izin tag princes

2026-10-10 00:57:53

5

adalah pokoknya 💢💤💥💦 :

jadi ke ingat kucing ku mati 😭

2026-10-10 00:12:37

9

Azka hyperメDyrroth :

GW BARU AJA PUTUS SAMA PACAR GW🥲🥹😢🥺😭

2026-10-10 05:32:38

4

😜😜😜😜 :

ini sial aku sama pacar aku

2026-10-10 04:22:47

3

DAFFA STORE :

pasangan gw tiap hari🥺🥺

2026-10-10 07:01:12

5

RGN • Iky x Eva :

ijin tag yah cantik

2026-10-11 23:14:16

2

$fractilize5$

Fractilize :

gua yang jomblo hanya bisa diam ketika teman ku di cintai dengan hebat aku hanya bisa diam dan menikmati kesendirian yang sepi ini 🙃🙂😔

2026-10-10 15:12:08

5

... :

syg nya dia udh punya yg bru kek nya

2026-10-10 11:09:10

3

febrii A :

izin taq

2026-10-11 03:31:05

2

O :

baru bukan tiktok gini aman

2026-10-10 09:12:04

3

Paa :

iya iya

2026-10-09 14:09:41

2

Is me Rey :

izinnnnnn taggggg yaaaaa sayangggggg

2026-10-10 14:10:39

2

rezzzzz :

izin tag

2026-10-10 10:57:52

1

SNR_hasbi :

izin tag ya

2026-10-10 13:26:41

2

rhnmln :

tapi kamu nya GK pernah bersyukur memiliki ku😅

2026-10-09 14:39:04

5

ADITYA 01 :

kok aku lihat orang romantis kok gw malah salting sih 🥰🥰🥰

2026-10-11 08:30:51

0

bsk aril septa 😎 :

izin tag

2026-10-11 02:58:46

0

NILR • STORY🥀 :

2026-10-09 22:15:44

3

cuma temen :

tapi sayang nya dia udah pergi😞

2026-10-11 12:31:05

1

KENZO YO🀄 :

udah bersukur malah tersakiti

2026-10-12 13:36:20

1

alwasder 2 :

izin tag

2026-10-12 14:02:34

0

BOBOIBOY :

ingat kata kata ketua jangan pernah pacaran nanti nya juga akan sedih sendiri

2026-10-12 14:03:16

0

adit anzali :

aku beruntung masi punya ibu

2026-10-11 00:56:03

3

✯彡乙乇尺尺ㄖ几彡✯ :

izin tag ya cantik

2026-10-10 20:27:30

0

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The Authentic German's Chocolate Cake RECIPE-COOKING WITH BRIGHT EYES INGREDIENTS For the Cake 1 package, Baker’s German’s sweet chocolate, 4 ounces 1/2 cup boiling water 2 sticks real butter 2 cups granulated sugar 4 egg yolks 4 egg whites 1 teaspoon real vanilla 1 cup buttermilk 2 1/2 cups sifted cake flour 1/2 teaspoon salt 1 teaspoon soda For the Frosting 1 cup evaporated milk 1 cup sugar 3 egg yolks 1 stick real butter 1 teaspoon pure vanilla 1 1/3 cups flaked sweetened coconut 1 cup chopped pecans INSTRUCTIONS Preheat oven to 350 degrees. For the Cake Prepare three 9″ round cake pans, by lining them with rounds of wax paper. Grease and the insides of the pans and the wax paper rounds and dust them with cocoa. Place the water in a measuring cup and heat in a microwave until it’s very hot. Break up the chocolate bar and drop into the water. Stir it once or twice with a spoon and set it aside to cool. Separate the egg yolks from the egg whites, placing the yolks in a small bowl and the whites in the large mixing bowl of a stand mixer, or use a hand mixer. Sift the cake flour into a bowl. Remeasure and place back into a sifter or wire mesh strainer. Add the salt and baking soda and sift again. Set aside. Using the whisk attachment, mix the egg whites on high speed for a couple of minutes until they form stiff peaks. Refrigerate until ready to fold into the cake batter. Place the butter and sugar together in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together until they are light and creamy. Add the egg yolks, one at a time, and mix until incorporated. Add the melted chocolate and vanilla and mix until they are incorporated. Add the buttermilk and dry ingredients alternately, starting with the buttermilk and ending with the dry ingredients. Mix the dry ingredients only until incorporated. Do not over mix. Gently fold in the beaten egg whites with a spatula. It’s okay if you see specks of egg white in the batter. Spread the batter evenly into the prepared cake pans. Bake until a toothpick inserted into the center of each cake layer, comes out with only a moist crumb on it. Transfer the cakes to a countertop. Let sit for five minutes. Run a sharp knife around the inside edges of each cake pan. Slightly shake each pan to ensure that the cake is not sticking to the pan. Invert each cake layer onto a wire cooling rack. Peel off the wax paper rounds and let the cake layers cool while making the frosting. For the Frosting Place the milk, sugar, egg yolks, butter and vanilla in a large saucepan. Cook over medium heat while stirring slowly but constantly until the mixture has thickened. This usually takes about 12 minutes. If you double the recipe, it takes 3 to 4 minutes longer. Remove the mixture from the heat and add the coconut and pecans. Mix to combine and frost the cake as desired. Store in an airtight container until ready to serve.

The Authentic German's Chocolate Cake RECIPE-COOKING WITH BRIGHT EYES INGREDIENTS For the Cake 1 package, Baker’s German’s sweet chocolate, 4 ounces 1/2 cup boiling water 2 sticks real butter 2 cups granulated sugar 4 egg yolks 4 egg whites 1 teaspoon real vanilla 1 cup buttermilk 2 1/2 cups sifted cake flour 1/2 teaspoon salt 1 teaspoon soda For the Frosting 1 cup evaporated milk 1 cup sugar 3 egg yolks 1 stick real butter 1 teaspoon pure vanilla 1 1/3 cups flaked sweetened coconut 1 cup chopped pecans INSTRUCTIONS Preheat oven to 350 degrees. For the Cake Prepare three 9″ round cake pans, by lining them with rounds of wax paper. Grease and the insides of the pans and the wax paper rounds and dust them with cocoa. Place the water in a measuring cup and heat in a microwave until it’s very hot. Break up the chocolate bar and drop into the water. Stir it once or twice with a spoon and set it aside to cool. Separate the egg yolks from the egg whites, placing the yolks in a small bowl and the whites in the large mixing bowl of a stand mixer, or use a hand mixer. Sift the cake flour into a bowl. Remeasure and place back into a sifter or wire mesh strainer. Add the salt and baking soda and sift again. Set aside. Using the whisk attachment, mix the egg whites on high speed for a couple of minutes until they form stiff peaks. Refrigerate until ready to fold into the cake batter. Place the butter and sugar together in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together until they are light and creamy. Add the egg yolks, one at a time, and mix until incorporated. Add the melted chocolate and vanilla and mix until they are incorporated. Add the buttermilk and dry ingredients alternately, starting with the buttermilk and ending with the dry ingredients. Mix the dry ingredients only until incorporated. Do not over mix. Gently fold in the beaten egg whites with a spatula. It’s okay if you see specks of egg white in the batter. Spread the batter evenly into the prepared cake pans. Bake until a toothpick inserted into the center of each cake layer, comes out with only a moist crumb on it. Transfer the cakes to a countertop. Let sit for five minutes. Run a sharp knife around the inside edges of each cake pan. Slightly shake each pan to ensure that the cake is not sticking to the pan. Invert each cake layer onto a wire cooling rack. Peel off the wax paper rounds and let the cake layers cool while making the frosting. For the Frosting Place the milk, sugar, egg yolks, butter and vanilla in a large saucepan. Cook over medium heat while stirring slowly but constantly until the mixture has thickened. This usually takes about 12 minutes. If you double the recipe, it takes 3 to 4 minutes longer. Remove the mixture from the heat and add the coconut and pecans. Mix to combine and frost the cake as desired. Store in an airtight container until ready to serve.

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