Better Homes and Gardens New Cook Book (Copyright © 1989)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
German Chocolate Cake
Serves 12
Oven 350° F
- 1 4-ounce package German sweet cooking chocolate
- 1/3 cup water
- 1-2/3 cups all-pupose flour
- 1-1/3 cups sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2/3 cup buttermilk OR sour milk
- 1/2 cup margarine OR butter, softened, OR shortening
- 1 tsp vanilla
- 3 eggs
In a saucepan combine chocolate and water; cook and stir over low heat till melted. Cool. In a bowl combine flour, sugar, baking powder, baking soda, and salt. Add chocolate mixture, milk, margarine, and vanilla. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes.
Add eggs and beat 2 minutes more. Pour into 2 greased and floured 8x1-1/2- or 9x1-1/2-inch round baking pans. Bake in a 350° oven for 30 to 40 minutes or till a toothpick comes out clean. Cool on racks 10 minutes. Remove from pans. Cool on racks. Frost with Coconut-Pecan Frosting.
Coconut-Pecan Frosting
- 1 egg
- 1 5-ounce can (2/3 cup) evaporated milk
- 2/3 cup sugar
- 1/4 cup margarine OR butter
- 1-1/3 cup flaked coconut
- 1/2 cup chopped pecans
In a saucepan beat egg slightly. Stir in milk, sugar, and margarine or butter. Cook and stir over medium heat about 12 minutes or till thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread on cake. Frosts top of one 13x9-inch cake or tops of two 8- or 9-inch cake layers.
NOTE: Double frosting recipe if you want to frost the sides of your double-layer, round cake.
