*  Exported from  MasterCook  *

                GERMAN SWEET CHOCOLATE SNACK CAKE/FROSTING

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Chocolate                        German
                Snacks                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SNACK CAKE-----
   1       pk           (4 oz) Bakers German Sweet
                        Chocolate
     3/4   c            (1 1/2 stick) margarine or
                        Butter
   1 1/2   c            Sugar
   3                    Eggs
   1       t            Vanilla
   2       c            All purpose flour
   1       t            Baking soda
     1/4   ts           Salt
   1       c            Buttermilk
                        -----FROSTING-----
     3/4   c            Evaporated milk
     3/4   c            Sugar
   6       tb           Margarine or butter
   2                    Egg yolks
     1/2   ts           Vanilla
   1       c            Flaked coconut
     3/4   c            Chopped pecans

  CAKE: Heat oven to 350 MICROWAVE: chocolate and margarine in large
  microwavable bowl on HIGH for 2 minutes or until margarine is melted. Stir
  until chocolate is COMPLETELY melted. Add sugar into chocolate mixture and
  stir until WELL blended. Beat in eggs, one at a time, with electric mixer
  until completely mixed. Add vanilla. Beat in 1/2 cup of the flour, the
  baking soda and salt. Beat in the remaining 1 1/2 cups flour alternately
  with the buttermilk until smooth. Pour into greased 13 x 9 inch pan.
  
  Bake for 50 minutes or until toothpick inserted into center comes out
  clean.  Cool in pan on wire rack.  Frost with Easy Coconut Pecan Frosting.
  
  Prep Time: 20 min Baking time: 50 min
  
  FROSTING:
  
  Combine milk, sugar, margarine, egg yolks and vanilla in saucepan.  Cook
  over medium heat until mixture thickens, about 6 mins., stirring
  constantly.  Remove from heat.  Stir in coconut and pecans.  Cool until
  thick enough to spread, stirring occasionally.  Spread on cooled snack
  cake.
  
  Makes about 2 cups or enough to frost top of one 13 x 9 cake.
  
  Prep time:  15 min plus cooling time.
  
  Bakers Easiest Typed by Dale/Gail Shipp
 


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