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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
• 1/4 cup Cocoa
• 1/2 cup boiling water
• 1 cup plus 3 tablespoons butter or margarine, softened
• 2-1/4 cups sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk or sour milk*
• COCONUT PECAN FROSTING(recipe follows)
• Pecan halves(optional)
Directions:
• 1. Heat oven to 350°F. Grease and flour three 9x2 inch round baking pans.
•
• 2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.
•
• 3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread between layers and over top. 10 to 12 servings.
•
• * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Coconut Pecan Frosting:
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 3 egg yolks, slightly beaten
• 1/2 cup (1 stick) butter or margarine
• 1 teaspoon vanilla extract
• 1-1/3 cups Sweetened Coconut Flakes
• 1 cup chopped pecans
Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2-2/3 cups fros
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German Chocolate Cake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
• 1/4 cup Cocoa
• 1/2 cup boiling water
• 1 cup plus 3 tablespoons butter or margarine, softened
• 2-1/4 cups sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk or sour milk*
• COCONUT PECAN FROSTING(recipe follows)
• Pecan halves(optional)
Directions:
• 1. Heat oven to 350°F. Grease and flour three 9x2 inch round baking pans.
•
• 2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.
•
• 3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread between layers and over top. 10 to 12 servings.
•
• * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Coconut Pecan Frosting:
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 3 egg yolks, slightly beaten
• 1/2 cup (1 stick) butter or margarine
• 1 teaspoon vanilla extract
• 1-1/3 cups Sweetened Coconut Flakes
• 1 cup chopped pecans
Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2-2/3 cups fros
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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