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German Chocolate Cake Recipe

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SKILL LEVEL : IntermediatePREP TIME : 30  Minutes

Ingredients

  • 1/4 cup HERSHEY'S Cocoa (50 mL)
  • 1/2 cup boiling water (125 mL)
  • 1 cup butter or margarine, softened plus 3 tbsp (295 mL)
  • 2 1/4 cups granulated sugar (550 mL)
  • 1 tsp vanilla extract (5 mL)
  • 4 eggs (4)
  • 2 cups all-purpose flour (500 mL)
  • 1 tsp baking soda (5 mL)
  • 1/2 tsp salt (2 mL)
  • 1 cup buttermilk or soured milk* (250 mL)
  • COCONUT PECAN FROSTING:
  • 1 can sweetened condensed milk (not evaporated milk) (398 mL)
  • 3 egg yolks, lightly beaten (3)
  • 1/2 cup butter or margarine (125 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1 1/3 cups sweetened flaked coconut (325 mL)
  • 1 cup chopped pecans (250 mL)
  • PECAN HALVES (optional)

Directions

    1. Preheat oven to 350°F (180°C). Grease and flour three 9-inch (1.5 L) round cake pans.

    2. Stir cocoa with water in a small bowl until smooth; set aside. Beat butter with sugar and vanilla in a large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir flour with baking soda and salt; add to butter mixture alternately with reserved chocolate mixture and buttermilk, beating just enough to blend. Divide batter evenly between prepared pans.

    3. Bake for 25 to 30 minutes or until top springs back when touched lightly. Place on wire racks; cool in pans for 5 minutes. Turn cakes out and cool completely.

    4. Coconut Pecan Frosting: Stir condensed milk with eggs yolks and butter in a medium saucepan set over low heat. Cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and chopped pecans. Cool to room temperature.

    5. Spread frosting between layers and over top. Garnish with pecan halves as desired (if using).

    Makes 10 to 12 servings.

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