| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | Cakes | 12 | Servings |
INGREDIENTS
| 1 | 4 oz pkg German® sweet cooking chocolate | |
| 1/3 | c | Water |
| 1 2/3 | c | All-purpose flour |
| 1 1/3 | c | Sugar |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/8 | ts | Salt |
| 2/3 | c | Buttermilk |
| 1/2 | c | Butter or margarine; softened |
| 1 | ts | Vanilla extract |
| 3 | lg | Eggs -Coconut-Pecan Frosting— |
| 1 | lg | Egg |
| 1 | 5 oz can evaporated milk | |
| 2/3 | c | Sugar |
| 1/4 | c | Butter or margarine |
| 1 1/3 | c | Flaked coconut |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
To make cake: Preheat oven to 350°F. In a saucepan combine chocolate and 1/3 cup water; cook and stir over low heat until melted. Cool. In a bowl combine flour, sugar, baking powder, baking soda and 1/8 teaspoon salt. Add chocolate mixture, milk, margarine and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into two greased and floured 8- or 9-inch round baking pans. Bake at 350°F for 30 to 40 minutes or until a toothpick comes out clean. Cool on racks for 10 minutes. Remove from pans. Cool on racks. Frost with coconut-pecan frosting if desired. To make frosting: In a saucepan beat egg slightly. Stir in milk, sugar and margarine. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread half on one layer. Place second layer on top of first layer and top with remaining frosting. (Or, use to top of one 13x9-inch cake.) This is the traditional frosting used to top German Chocolate Cake. Use it on top and between layers but not on the sides. Note: Prep time cited above does not include time to make frosting or allow it to cool. Reprinted in The Sacramento Bee 9/17/97. Recipe by: Better Homes and Gardens New Cookbook (1989) Posted to MC-Recipe Digest V1 #806 by Crane Walden <cranew@foothill.net> on Sep 25, 1997
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