"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

German Chocolate Cake with Coconut Pecan Frosting Recipe

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This recipe for German Chocolate Cake with Coconut Pecan Frosting, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Dixon

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg German's sweet cooking chocolate
1/2 c boiling water
1 c butter or margarine
2 c sugar
4 egg yolks, unbeaten
1 tsp vanilla
2 1/2 c sifted cake flour
1 tsp baking soda
1/4 tsp salt
1 c buttermilk
4 egg whites, stiffly beaten

Frosting:
1 c evaporated milk
1 c sugar
3 egg yolks
1/4 lb margarine
1 tsp vanilla
1 c flaked coconut
1 c pecans

Directions:
Directions:
Melt chocolate in 1/2 c boiling water and cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and melted chocolate and mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk beating after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour batter into three 8 inch or 9-inch layer pans, which have been greased and floured. Bake in a 350 oven for 35 to 40 minutes. Cool. Frost top and between layers with coconut-pecan frosting.
Frosting:
Combine milk, sugar, egg yolks, margarine, and vanilla in a saucepan. Cook over medium heat for 12 minutes, stirring constantly until mixture thickens. Add coconut and pecans. Beat until cool and of spreading consistency. Spread between layer and on top of 3 layer cake. Do not frost sides of cake

 

 

 

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