Yield: 12 servings
Measure | Ingredient |
---|---|
1 pack | (4 oz) Bakers German Sweet |
\N \N | Chocolate |
¾ cup | (1 1/2 stick) margarine or |
\N \N | Butter |
1½ cup | Sugar |
3 \N | Eggs |
¾ cup | Evaporated milk |
¾ cup | Sugar |
6 tablespoons | Margarine or butter |
2 \N | Egg yolks |
1 teaspoon | Vanilla |
2 cups | All purpose flour |
1 teaspoon | Baking soda |
¼ teaspoon | Salt |
1 cup | Buttermilk |
½ teaspoon | Vanilla |
1 cup | Flaked coconut |
¾ cup | Chopped pecans |
SNACK CAKE
FROSTING
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 ½ cup of the flour, the baking soda and salt. Beat in the remaining 1½ 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