| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Cakes/, Chocolate |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(4 oz) sweet baking chocolate |
| 1/2 |
c |
Water |
| 1 1/2 |
c |
All-purpose flour |
| 3/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sugar |
| 3/4 |
c |
Shortening |
| 3 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Buttermilk or sour milk* |
| 1 |
|
Egg; slightly beaten |
| 1 |
cn |
(5oz-2/3 cup) evaporated milk |
| 2/3 |
c |
Sugar |
| 1/4 |
c |
Butter or margarine |
| 1 1/4 |
c |
Coconut |
| 1/2 |
c |
Pecans; chopped |
| 1/3 |
c |
Butter or margarine |
| 2 |
c |
Powdered sugar; sifted |
| 1/2 |
c |
Unsweetened cocoa powder |
| 1/4 |
c |
Milk |
| 1 1/2 |
ts |
Vanilla |
| 2 |
c |
Powdered sugar; sifted |
INSTRUCTIONS
COCONUT- PECAN FROSTING
CHOCOLATE BUTTER FROSTING
In a small heavy saucepan heat chocolate and water over low heat till
chocolate is melted, stirring to blend. Cool. Preheat oven to 3500. Grease
and flour two 8x1 1/2- or 9x1 1/2-inch round baking pans. In a small mixing
bowl stir together flour, baking soda, and salt; set aside.
In a large mixing bowl beat sugar and shortening on medium speed of an
electric mixer till fluffy. Add eggs and vanilla; beat on low speed till
combined. Beat for 1 minute on medium speed. Beat in chocolate mixture. Add
flour mixture alternately with buttermilk or sour milk, beating on low
speed after each addition just till combined.
Spread batter evenly in prepared pans. Bake at 350-F about 30 minutes for
9-inch layers, 35 to 40 minutes for 8-inch layers, or till a toothpick
inserted near the center comes out clean. Cool in pans for 10 minutes on
wire racks. Remove from pans. Cool completely on wire racks.
To assemble, place one cake layer on a serving platter. Spread half of the
Coconut-Pecan Frosting on top; repeat layers. If desired, frost the sides
with Chocolate Butter Frosting (see photograph, above). Store in the
refrigerator till ready to serve. Makes 12 servings.
*Note: To make sour milk, place 1 tablespoon lemon juice or vinegar in a
glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let
stand for 5 minutes before using.
Coconut-Pecan Frosting: In a medium saucepan slightly beat 1 egg. Stir in
one 5-oz. can 2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter
or margarine. Cook and stir over medium heat about 12 minutes or till
thickened and bubbly. Remove from heat. Stir in 1 1/4 cups coconut and 1/2
cup chopped pecans. Cool slightly, then cover and cool thoroughly.
Nutrition facts per cake serving with Coconut-Pecan Frosting only: 470
cal., 29 g total fat (11 g sat. fat), 85 mg chol., 214 mg sodium, 51 g
carbo., 2 g fiber, and 6 g pro. Daily Values: 7% vit. A, 3% vit. C, 5%
calcium, and 9% iron.
Chocolate Butter Frosting: In a mixing bowl beat 1/3 cup butter or
margarine with an electric mixer on medium speed till fluffy. Slowly add 2
cups sifted powdered sugar and 1/2 cup unsweetened cocoa powder. Beat in
1/4 cup milk and 1 1/2 teaspoons vanilla. Beat in 2 cups sifted powdered
sugar. Beat in more milk, if needed, to make frosting spreadable.
Nutrition facts per serving of Chocolate Butter Frosting only (/12 of
recipe,): 193 cal., 5 g total fat (3 g sat. fat), 14 mg chol., 54 mg
sodium, 38 g carbo., 0 g fiber, and 0 g pro. Daily Values: 4% vit. A, 0%
vit. C, 0% calcium, and 0% iron.
NOTE: After German Chocolate Cake became the rage in the late fifties, its
Coconut Frosting and Filling earned a place in our 1962 book revision and
has appeared in every edition since.
Recipe by: Better Homes & Gardens-Home Cooking
Posted to MC-Recipe Digest V1 #1044 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 25, 1998
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