German Chocolate Cake with Coconut-Pecan Frosting

German Chocolate Cake with Coconut-Pecan Frosting
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German Chocolate Cake with Coconut-Pecan Frosting ingredients

  • Cake:
  • 4 oz sweet cooking chocolate -- cut into pieces
  • 1⁄2 c water
  • 2 c Sugar
  • 1 c butter, or margarine, softened
  • 4 Eggs
  • 2 1⁄2 c All-purpose flour
  • 1 t Baking soda
  • 1⁄2 t Salt
  • 1 c buttermilk
  • * {or 1 tablespoon vinegar or lemon juice, plus enough milk to make 1 cup}
  • 1 t vanilla
  • Frosting
  • 1 c Sugar
  • 1 c Evaporated milk
  • 1⁄2 c butter Or margarine
  • 3 Eggs, beaten
  • 1 1⁄3 c Flaked coconut
  • 1 c Chopped pecans or walnuts
  • 1 t vanilla

Cooking German Chocolate Cake with Coconut-Pecan Frosting

1. 1. Heat oven to 350 degrees.
2. Greasei and lightly flour three 9-inch round cake pans.
3. In small saucepan over low heat, melt chocolate with water; cool.
4. 2. In large bowl, combine 2 cups sugar and 1 cup butter or margarine; beat until light and fluffy.
5. Add 4 eggs, one at a time, beating well after each addition.
6. Stiri in chocolate mixture.
7. Add all remaining cake ingredients; beat at low speed until well combined.
8. Pour batter into greased and floured pans.
9. 3. Bakei at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean.
10. Cool 5 minutes.
11. Remove from pans.
12. Cool 1 hour or until completely cooled.
13. 4. In medium saucepan, combine 1 cup sugar, evaporated milk, 1/2 cup butter or margarine, and 3 eggs; mix well.
14. Cook over medium heat until mixture begins to bubble, stirring constantly.
15. Remove from heat; stir in coconut, pecans, and 1 teaspoon vanilla.
16. Cool 30 minutes or until completely cooled.
17. 5. Place 1 cake layer, top side down, on serving plate.
18. Spread 1/3 of the frosting.
19. Repeat with remaining cake layers and frosting, ending with frosting.

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