German Chocolate Cake with Coconut-Pecan Frosting
Yield
1 cakePrep
60 minCook
30 minReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 4 | ounces |
chocolate (sweet)
cooking, cut into pieces |
* |
| ½ | cup |
water
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
butter
or margarine, softened |
|
| 4 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
or 1 tablespoon vinegar or lemon juice, plus enough milk to make 1 cup |
|
| 1 | teaspoon |
vanilla extract
|
|
| frosting | |||
| 1 | cup |
sugar
|
|
| 1 | cup |
evaporated milk
|
|
| ½ | cup |
butter
or margarine |
|
| 3 | large |
eggs
beaten |
|
| 1 ⅓ | cups |
coconut
flaked |
*
|
| 1 | cup |
pecans
chopped, or walnuts |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 115.6 | ml/g |
chocolate (sweet)
cooking, cut into pieces |
* |
| 118 | ml |
water
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
butter
or margarine, softened |
|
| 4 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
buttermilk
or 1 tablespoon vinegar or lemon juice, plus enough milk to make 1 cup |
|
| 5 | ml |
vanilla extract
|
|
| frosting | |||
| 237 | ml |
sugar
|
|
| 237 | ml |
evaporated milk
|
|
| 118 | ml |
butter
or margarine |
|
| 3 | large |
eggs
beaten |
|
| 315 | ml |
coconut
flaked |
*
|
| 237 | ml |
pecans
chopped, or walnuts |
|
| 5 | ml |
vanilla extract
|
|
Directions
In small saucepan over low heat, melt chocolate with water; cool.
- In large bowl, combine 2 cups sugar and 1 cup butter or margarine; beat until light and fluffy.
Add 4 eggs, one at a time, beating well after each addition.
Stir in chocolate mixture. Add all remaining cake ingredients; beat at low speed until well combined.
Pour batter into greased and floured pans.
- Bake at 350℉ (180℃) for 35 to 45 minutes or until toothpick inserted in comes out clean.
Cool 5 minutes. Remove from pans.
Cool 1 hour or until completely cooled.
- In medium saucepan, combine 1 cup sugar, evaporated milk, ½ cup butter or margarine, and 3 eggs; mix well.
Cook over medium heat until mixture begins to bubble, stirring constantly.
Remove from heat; stir in coconut, pecans, and 1 teaspoon vanilla.
Cool 30 minutes or until completely cooled.
- Place 1 cake layer, top side down, on serving plate. Spread ⅓ of the frosting.
Repeat with remaining cake layers and frosting, ending with frosting.
