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Receta German Chocolate Cake With Coconutpecan Frosting
by CookEatShare Cookbook

German Chocolate Cake With Coconutpecan Frosting
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Ingredientes

  • 4 ounce bar sweet cooking chocolate
  • 1/2 c. warm water
  • 2 c. sugar
  • 1 c. butter, softened
  • 4 large eggs
  • 2 1/2 c. Pillsbury's Best All Purpose or possibly Unbleached Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 c. buttermilk
  • 1 teaspoon vanilla
  • 1 c. sugar
  • 1 c. evaporated lowfat milk
  • 1/2 c. butter
  • 3 large eggs, beaten
  • 1 1/3 c. flaked coconut
  • 1 c. minced pecans or possibly walnuts
  • 1 teaspoon vanilla

Direcciones

  1. Pre-Heat oven to 350°F.Grease and lightly flour 3 (9") round cake pans. In small saucepan over low heat, heat chocolate with water; set aside.
  2. In large bowl, beat 2 cups sugar and 1 cup butter till light and fluffy. Add in 4 large eggs, 1 at a time, beating well after each addition. Lightly spoon flour into measuring cup; level off. Add in flour and remaining cake ingredients; blend at low speed till well combined. Pour batter into prepared pans.
  3. Bake at 350°F for 35 to 45 min or possibly till toothpick inserted in center comes out clean. Cool 5 min; remove from pans. Cool completely.
  4. In medium saucepan, put together 1 cup sugar, evaporated lowfat milk, 1/2 cup butter and 3 large eggs. Cook over medium heat till mix starts to bubble, stirring constantly. Stir in coconut, nuts and 1 tsp vanilla. Cool till room temperature. Spread frosting between cake layers and on top leaving sides plain.
  5. TIP: To substitute for buttermilk, use 1 tbsp vinegar or possibly lemon juice plus lowfat milk to make 1 cup.
  6. HIGH ALTITUDE: Above 3500 feet: Decrease sugar to 1 3/4 cups and baking soda to 3/4 tsp. Bake at 375°F for 25 to 30 min.