1 4 oz pkg German sweet
1/3 c Water
1 2/3 c All-purpose flour
1 1/3 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/8 ts Salt
2/3 c Buttermilk
1/2 c Butter or margarine;
1 ts Vanilla extract
3 lg Eggs
1 lg Egg
1 5 oz can evaporated milk
2/3 c Sugar
1/4 c Butter or margarine
1 1/3 c Flaked coconut
1/2 c Chopped pecans
To make cake: Preheat oven to 350F. In a saucepan combine chocolate and
1/3 cup water; cook and stir over low heat until melted. Cool. In a bowl
combine flour, sugar, baking powder, baking soda and 1/8 teaspoon salt. Add
chocolate mixture, milk, margarine and vanilla. Beat with an electric mixer
on low to medium speed until combined. Beat on high speed for 2 minutes.
Add eggs and beat 2 minutes more. Pour into two greased and floured 8- or
9-inch round baking pans. Bake at 350F for 30 to 40 minutes or until a
toothpick comes out clean. Cool on racks for 10 minutes. Remove from pans.
Cool on racks. Frost with coconut-pecan frosting if desired.
To make frosting: In a saucepan beat egg slightly. Stir in milk, sugar and
margarine. Cook and stir over medium heat about 12 minutes or until
thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread
half on one layer. Place second layer on top of first layer and top with
remaining frosting. (Or, use to top of one 13×9-inch cake.) This is the
traditional frosting used to top German Chocolate Cake. Use it on top and
between layers but not on the sides. Note: Prep time cited above does not
include time to make frosting or allow it to cool.
Reprinted in The Sacramento Bee 9/17/97.