"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

German Chocolate Cake Recipe

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This recipe for German Chocolate Cake, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Sutton
Added: Wednesday, September 2, 2009


1/2 cup boiling water
4 ounces of German chocolate, coarsely chopped
2 cups of all-purpose flour
1/4 cup cocoa
1 tsp. baking soda
1 tsp. salt
2 cups sugar
1 cup (2 sticks) of unsalted butter (softened)
4 lg. eggs separated
1 tsp. vanilla
1 cup buttermilk

Coconut-Pecan Icing:
1 cup sugar
1 - 12 oz. can of evaporated milk
1/2 cup unsalted butter
3 lg. eggs
1 tsp. vanilla
2 & 1/3 c. of coconut
1 & 1/2 c. chopped pecans

Cake Instructions: Preheat oven to 350 degrees. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium heat-proof bowl, pour boiling water over German chocolate. Stir until smooth and set aside. In another medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes. Add egg yolks, one at the time, until well incorporated. Reduce mixer speed to low and add chocolate mixture and vanilla. Next add flour mixture by thirds, alternating with the buttermilk and ending with dry ingredients. Thoroughly clean mixer beaters. In a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half cup beaten whites into batter. Fold remaining whites into batter. Next divide the batter equally between pans and spread evenly. Bake on middle oven rack for 30-35 minutes. or until a tester inserted into the center of cake comes out clean. Cool in pans on a wire rack for 15 minutes. Use a knife to loosen cake from sides of pan and invert onto a wire rack to cool completely.

Cake Icing Instructions: In a medium saucepan, combine sugar, evaporated milk, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly until thick (usually for about 10 minutes). Stir in coconut and pecans. Transfer to a bowl and stirring occasionally, allow to cool to room temperature before putting cake together and frosting it.




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