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German Sweet Chocolate Cake & Coconut - Baker's Original Recipe

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This recipe for German Sweet Chocolate Cake & Coconut - Baker's Original, by , is from The McConnell Family Cookbook Project, 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!

Contributor:  
Contributor:  
Robert McConnell

Category:
Category:
 

Coconut - Pecan Frosting- Baker's Original


Ingredients:  
Ingredients:  
1 (4 oz.) package Baker's German sweet chocolate
c. boiling water
1 c. butter or margarine
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
tsp. salt (original recipe calls for 1 tsp.)
1 c. buttermilk
FROSTING:
1 cups evaporated milk (original recipes calls for a 12 oz. can)
1 cups sugar
4 slightly beaten egg yolks
c. butter or margarine
1 tsp. vanilla
2 c. shredded coconut (original recipe calls for 7 oz or 2⅔ cups)
1 c. chopped nuts

Directions:
Directions:
Melt chocolate in water, cool (original recipes says microwave chocolate and water in large microwaveable bowl on High for 1 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.)
Cream butter and sugar. Beat in eggs, one at a time beating well after each egg. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form, fold into batter. Pour batter into three 9 inch layer pans, lined on bottoms with waxed paper. Bake at 350 for 30 minutes or until cake springs back when lightly pressed center.
Cool 15 minutes, remove and cool on rack.
COCONUT - PECAN FROSTING
Combine evaporated milk, sugar, slightly beaten egg yolks (original recipe whisk until well blended) then add butter and vanilla in saucepan.
Cook and stir over medium heat until thickened (original recipe says to cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.) Remove from heat
Stir in shredded coconut and chipped pecans. Cool until thick enough to spread.
Makes 4 cups of frosting.

Personal Notes:
Personal Notes:
Dad loved this cake for his birthday!

 

 

 

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