German Chocolate Cake With coconut Pecan frosting
4 oz. bar sweet cooking chocolate
1/2 c. hot water
2 c. sugar
1 c. butter, softened
4 eggs
2 1/2 c. Pillsbury's Best All Purpose or Unbleached Flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
FROSTING:
1 c. sugar
1 c. evaporated milk
1/2 c. butter
3 eggs, beaten
1 1/3 c. flaked coconut
1 c. chopped pecans or walnuts
1 tsp. vanilla
Pre-Heat oven to 350°F.
Grease and lightly flour 3 (9") round cake pans. In small
saucepan over low heat, melt chocolate with water; set
aside.
In large bowl, beat 2 cups sugar and 1 cup butter until
light
and fluffy. Add 4 eggs, 1 at a time, beating well after
each
addition. Lightly spoon flour into measuring cup; level
off.
Add flour and remaining cake ingredients; blend at low
speed
until well combined. Pour batter into prepared pans.
Bake at 350°F for 35 to 45 minutes or until toothpick
inserted
in center comes out clean. Cool 5 minutes; remove from
pans.
Cool completely.
In medium saucepan, combine 1 cup sugar, evaporated milk,
1/2
cup butter and 3 eggs. Cook over medium heat until mixture
starts to bubble, stirring constantly. Stir in coconut,
nuts
and 1 teaspoon vanilla. Cool until room temperature.
Spread
frosting between cake layers and on top leaving sides
plain.
TIP: To substitute for buttermilk, use 1 tablespoon
vinegar or
lemon juice plus milk to make 1 cup.
HIGH ALTITUDE: Above 3500 feet: Decrease sugar to 1 3/4
cups
and baking soda to 3/4 teaspoon. Bake at 375°F for 25 to
30
minutes.
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