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German Chocolate Cake Recipe

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This recipe for German Chocolate Cake, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sarah Pruitt


1 pkg. plain devil’s food cake mix
3 tbsp. unsweetened cocoa powder
1 1/3 cups buttermilk
˝ cup vegetable oil
3 large eggs
1 tsp. vanilla extract

Coconut Frosting:
1 egg
1 5-oz. can evaporated milk
2/3 cup sugar
1/4 cup butter or margarine
1 1/3 cups flaked coconut
1/2 cup chopped pecans

Grease and flour 2 nine inch round cake pans. Blend all ingredients together on low speed for 1 minute, increase to medium speed for 2 minutes. Divide batter into prepared pans. Bake in 350° oven for 28-30 minutes. Remove from pans 10 minutes after baked. Cool completely before frosting.

Frosting: In a saucepan beat egg slightly. Stir in milk, sugar, and butter. Cook and stir over medium heat about 12 minutes or till thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread on top and inside layers of cake. (Frosting does not stick well to sides of cake. Use chocolate frosting to go around the sides or leave them unfrosted.)




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