German Chocolate Cake with Coconut-Pecan Frosting German Chocolate Cake with Coconut-Pecan Frosting Enjoy this nutty German chocolate cake layered evenly by coconut and pecans frosting. Save Print Email Review AddToGroceryList 79+ Servings 16 ( 2 ) Member Reviews ( 3 ) ingredients 17 prep time 30 min total time 2 hr 50 min Ingredients Cake 4 oz sweet baking chocolate, cut into pieces 1/2 cup water 2 cups sugar 1 cup butter or margarine, softened 4 eggs 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla Frosting 1 cup sugar 1 cup evaporated milk 1/2 cup butter or margarine 3 eggs, beaten 1 1/3 cups flaked coconut 1 cup chopped pecans or walnuts 1 teaspoon vanilla 1 Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool. 2 In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans. 3 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour. 4 In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes. 5 Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting. Expert Tips To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
Posted on: Mon, 15 Jul 2013 11:45:25 +0000
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