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German Chocolate Cake and Coconut-Pecan Frosting Recipe

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This recipe for German Chocolate Cake and Coconut-Pecan Frosting, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Lawinger
Added: Monday, March 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
4 oz Baker's German sweet chocolate, 1/2 c. boiling water, 1 c. (2 sticks) butter, 2 c. sugar, 4 eggs, separated, 1 tsp. vanilla, 2 c. flour, 1 tsp. baking soda, 1/2 tsp. salt, 1 c. buttermilk.

Frosting:
3 cups evaporated milk, 3 cups sugar, 8 slightly beaten egg yolks, 1 1/2 cup butter, 3 tsp. vanilla, 4 cups coconut, 3 cups pecans.

Directions:
Directions:
Cake:
Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda and salt. Beat in flour mixture, slowly adding buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 9x13" layer pans (greased). Bake at 350 for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Cut cake in half to make it into 2 layers. Spread frosting between layers and over top of cake.


Coconut-Pecan Frosting:
Combine 3 cups evaporated milk, 3 cups sugar, 8 slightly beaten egg yolks, 1 1/2 cups butter and 3 teaspoon vanilla in saucepan. Cook and stir over medium heat until thickened, remove from heat. Stir in 4 cups coconut and 3 cups pecans. Cool until thick enough to spread. Makes 5 cups.

Personal Notes:
Personal Notes:
This is a must have dessert at our family gatherings for holidays.

 

 

 

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