GERMAN CHOCOLATE CAKE with COCONUT PECAN FROSTING

By bklynmommy

Ingredients

• FOR THE CAKE:
• 3 cups flour
• 2 cups sugar
• 1/3 cup Hershey’s Cocoa powder
• 1 cup Crisco Oil
• 2 eggs
• 1 cup Buttermilk
• 1 cup Hot tap water
• 2 teaspoons Soda
• 1 teaspoon Salt
• 1 teaspoon Vanilla
• COCONUT PECAN FROSTING
• (I always double this, recipe)
• YOU WILL NEED:
• 1 cup evaporated Milk (like Sego)
• 1 cup sugar
• 3 egg yolks
• 1/4 cup butter or margarine
• 1 teaspoon vanilla
• 1 1/4 cups Coconut
• 1 cup chopped nuts
• I use pecans or sliced Almonds

Details

Servings 12
Adapted from justgetoffyourbuttandbake.com

Preparation

Step 1

The amazing thing about this cake recipe, is that you put all the ingredients in your bowl at the same time. Using a hand mixer, blend the ingredients until well mixed. Don’t over blend, a few small lumps are fine. Before putting in your pans, grease & flour them. Once you have added the cake mixture, tap them lightly on the top of a table or cabinet, to release any air bubbles. Bake 20-25 minutes at 350 degrees.
I usually bake my cake on a large deep Cookie sheet. (Like those you can buy at Rush’s Kitchen Supply) They now come with lids!

Whisk your evaporated milk & egg yolks together, making sure that egg yolk is well blended in. Place the evaporated milk and egg yolk mixture, sugar and butter in a medium size saucepan. Whisk entire mixture together until very well blended. Cook, stirring constantly over med. heat for about 12 minutes, or until frosting has thickened. Add Coconut, Vanilla & nuts, and spread over COOLED cake.