German chocolate cake #2

Yield: 12 Servings

Measure Ingredient
1 pack (4 oz) sweet baking chocolate
½ cup Water
1½ cup All-purpose flour
¾ teaspoon Baking soda
¼ teaspoon Salt
1 cup Sugar
¾ cup Shortening
3 \N Eggs
1 teaspoon Vanilla
¾ cup Buttermilk or sour milk*
1 \N Egg; slightly beaten
1 can (5oz-2/3 cup) evaporated milk
⅔ cup Sugar
¼ cup Butter or margarine
1¼ cup Coconut
½ cup Pecans; chopped
⅓ cup Butter or margarine
2 cups Powdered sugar; sifted
½ cup Unsweetened cocoa powder
¼ cup Milk
1½ teaspoon Vanilla
2 cups Powdered sugar; sifted

COCONUT- PECAN FROSTING

CHOCOLATE BUTTER FROSTING

In a small heavy saucepan heat chocolate and water over low heat till chocolate is melted, stirring to blend. Cool. Preheat oven to 3500. Grease and flour two 8x1½- or 9x1 ½-inch round baking pans. In a small mixing bowl stir together flour, baking soda, and salt; set aside.

In a large mixing bowl beat sugar and shortening on medium speed of an electric mixer till fluffy. Add eggs and vanilla; beat on low speed till combined. Beat for 1 minute on medium speed. Beat in chocolate mixture. Add flour mixture alternately with buttermilk or sour milk, beating on low speed after each addition just till combined.

Spread batter evenly in prepared pans. Bake at 350-F about 30 minutes for 9-inch layers, 35 to 40 minutes for 8-inch layers, or till a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes on wire racks. Remove from pans. Cool completely on wire racks.

To assemble, place one cake layer on a serving platter. Spread half of the Coconut-Pecan Frosting on top; repeat layers. If desired, frost the sides with Chocolate Butter Frosting (see photograph, above). Store in the refrigerator till ready to serve. Makes 12 servings.

*Note: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

Coconut-Pecan Frosting: In a medium saucepan slightly beat 1 egg. Stir in one 5-oz. can ⅔ cup) evaporated milk, ⅔ cup sugar, and ¼ cup butter or margarine. Cook and stir over medium heat about 12 minutes or till thickened and bubbly. Remove from heat. Stir in 1 ¼ cups coconut and ½ cup chopped pecans. Cool slightly, then cover and cool thoroughly.

Nutrition facts per cake serving with Coconut-Pecan Frosting only: 470 cal., 29 g total fat (11 g sat. fat), 85 mg chol., 214 mg sodium, 51 g carbo., 2 g fiber, and 6 g pro. Daily Values: 7% vit. A, 3% vit. C, 5% calcium, and 9% iron.

Chocolate Butter Frosting: In a mixing bowl beat ⅓ cup butter or margarine with an electric mixer on medium speed till fluffy. Slowly add 2 cups sifted powdered sugar and ½ cup unsweetened cocoa powder. Beat in ¼ cup milk and 1 ½ teaspoons vanilla. Beat in 2 cups sifted powdered sugar. Beat in more milk, if needed, to make frosting spreadable.

Nutrition facts per serving of Chocolate Butter Frosting only (/12 of recipe,): 193 cal., 5 g total fat (3 g sat. fat), 14 mg chol., 54 mg sodium, 38 g carbo., 0 g fiber, and 0 g pro. Daily Values: 4% vit. A, 0% vit. C, 0% calcium, and 0% iron.

NOTE: After German Chocolate Cake became the rage in the late fifties, its Coconut Frosting and Filling earned a place in our 1962 book revision and has appeared in every edition since.

Recipe by: Better Homes & Gardens-Home Cooking Posted to MC-Recipe Digest V1 #1044 by "M. Hicks" <nitro_ii@...> on Jan 25, 1998

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