Prep: 30min; Bake: 40min; Cool: 2hr
Makes 16 servings
Ingredients
German Chocolate Cake
4 ounces sweet cooking chocolate
1/2 cup water
2 cups sugar
1 cup stick margarine or butter, softened
4 large eggs
2 1/4 cups all-purpose flour**or 2 1/2 cups
cake flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 cup buttermilk
Coconut-Pecan Frosting (below)
1 Serving: Calories 540 (Calories from Fat 270); Fat 30g
(Saturated 9g); Cholesterol 100mg; Sodium 480mg;
Carbohydrate 63g (Dietary Fiber 2g); Protein 7g
Coconut-Pecan Frosting
Prep: 10min; Cook: 12 min; Cool: 30min
Makes 16 servings, about 3 cups
1 cup sugar
1/2 cup stick margarine or butter
1 cup evaporated milk
1 teaspoon vanilla
3 large egg yolks
1 1/3 cups flaked coconut
1 cup chopped pecan
Instructions
1. Heat oven to 350 degrees. Grease bottom and sides of 3
round pans, 8×1 1/2 or 9×1 1/2 inches. Line bottoms
of pans with waxed paper or cooking parchment
paper
2. Heat chocolate and water in 1-quart saucepan
over low heat, stirring until chocolate is melted; cool
3. Beat sugar and margarine in medium bowl with
electric mixer on high speed until light and fluffy. Beat
in eggs, one at a time. Beat in chocolate and vanilla on
low speed. Add remaining ingredients except frosting.
Beat on low speed just until blended. Pour into pans.
4. Bake 8-inch rounds 35 to 40 minutes, 9-inch
rounds 30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes; remove from
pans to wire fack. Remove waxed paper. Cool com-
pletely
5. Fill layers and frost top of cake with Coconut-
Pecan Frosting, leaving side of cake unfrosted
*Do not use self-rising flour in this recipe
1. Mix sugar, margarine, milk, vanilla and egg yolks
in 2-quart saucepan. Cook over medium heat about 12
minutes, stirring occasionally, until thick
2. Stir in coconut and pecans. Cool about 30 min-
utes, beating occasionally, until spreadable. Fills one 8-
or 9-inch two-or-three- layer cake
*It’s not recommended that you use vegetable oil spreads
