"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

Edith's German Chocolate Cake Recipe

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This recipe for Edith's German Chocolate Cake, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Reneé Bowers Bundy
Added: Wednesday, May 7, 2008


2 c. sifted flour
2 c. sugar
1/2 tsp. salt
2 sticks butter (8 oz.)
3 Tbsp. cocoa
1 c. water

1 c. buttermilk
2 eggs
1 tsp. soda
1/2 tsp. vanilla

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. butter
1 tsp. vanilla flavoring
1 1/2 c. coconut
1 c. of pecans

1 stick butter (4 oz.)
3 Tbsp. cocoa
6 Tbsp. milk
1 lb. confectioners' sugar
1 tsp. vanilla

CAKE: Combine flour, sugar and salt; sift twice. Place butter, cocoa and water in saucepan. Bring to a boil; stir until butter melts. Beat slowly into flour mixture until smooth.

Beat eggs with soda, buttermilk and flavoring; add to flour mixture. Mix well. Pour into shallow 10 x 13 inch pan. Bake at 350º for 30-45 minutes.

COCONUT PECAN FROSTING: Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook, stirring over medium heat for 12 minutes until mixture thickens. I know 12 minutes seems like a long time, but that's what Edith said so that's what I do! Remove the frosting from heat; stir in coconut and pecans. Beat until cool. Spread over cake in pan.

Heat butter, cocoa and milk over low heat. Do not boil. Remove from heat; gradually stir in sugar and vanilla. Beat until smooth. Spread over coconut-pecan frosting. Eat and enjoy! (Call me and I'll come by and get a piece!)

Edith Jones first made this cake for me and I absolutely love it.




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