*  Exported from  MasterCook  *
 
             German Chocolate Cake with Coconut-Pecan Frosting
 
 Recipe By     : Pillsbury Best Desserts
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Chocolate
                 Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CAKE:
    4      ounces        sweet cooking chocolate -- cut into pieces
      1/2  cup           water
    2      cups          sugar
    1      cup           butter or margarine -- softened
    4                    eggs
    2 1/2  cups          all-purpose flour
    1      teaspoon      baking soda
      1/2  teaspoon      salt
    1      cup           buttermilk*
                         * {or 1 tablespoon vinegar or lemon juice,
                         plus enough milk to make 1 cup}
    1      teaspoon      vanilla
                         FROSTING:
    1      cup           sugar
    1      cup           evaporated milk
      1/2  cup           butter or margarine
    3                    eggs -- beaten
    1 1/3  cups          flaked coconut
    1      cup           chopped pecans or walnuts
    1      teaspoon      vanilla
 
 1. Heat oven to 350 degrees. Grease and lightly flour three 9-inch round cake
 pans. In small saucepan over low heat, melt chocolate with water; cool.
 2. In large bowl, combine 2 cups sugar and 1 cup butter or margarine; beat
 until light and fluffy. Add 4 eggs, one at a time, beating well after each
 addition. Stir in chocolate mixture. Add all remaining cake ingredients; beat
 at low speed until well combined. Pour batter into greased and floured pans.
 3. Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in
 center comes out clean. Cool 5 minutes. Remove from pans. Cool 1 hour or until
 completely cooled.
 4. In medium saucepan, combine 1 cup sugar, evaporated milk, 1/2 cup butter or
 margarine, and 3 eggs; mix well. Cook over medium heat until mixture begins to
 bubble, stirring constantly. Remove from heat; stir in coconut, pecans, and 1
 teaspoon vanilla. Cool 30 minutes or until completely cooled.
 5. Place 1 cake layer, top side down, on serving plate. Spread 1/3 of the
 frosting. Repeat with remaining cake layers and frosting, ending with
 frosting.
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving