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GERMAN CHOCOLATE CAKE

German Chocolate Cake - TSLC

German Chocolate cake is one of my favorite cakes.  The frosting makes the cake.  This is a great cake to serve to guests and family will love it, too. The original recipe came from an early seventies Progressive Farmer Southern Country Cookbook. I have made a few changes over the years.   I used to make this cake when my children were young and we lived on the farm. It has always been a favorite.

4 ounces or 1/4 pound package German’s sweet chocolate (You can get this at most groceries in the baking section. It is a 4 ounce bar like a candy bar).
1/2 cup water
1 3/4 cups sugar
1 cup butter or margarine, softened
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
 
Melt chocolate and water on top of the stove in a pot and cool.   Cream butter, sugar and eggs; beat well.  Add cooled chocolate and water, flour, salt, soda, buttermilk and vanilla extract mixing well with mixer.  Spray three 9 inch cake pans.  Divide the batter between the 3 pans (comes out to about 2 cups per cake pan).  Bake layers in preheated 350 degree oven for 30 to 35 minutes.  Cool about 10 minutes and remove from pans.  Frost with Pecan Frosting.
 
Coconut Pecan Frosting
1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine or 8 tablespoons
3 eggs
1 1/2 to 2 cups coconut
1 cup pecans, chopped (can use walnuts, too)
1 teaspoon vanilla extract
 
Beat eggs and add to milk, sugar and butter.  Cook on medium heat about 12 minutes until bubbles and begins to thicken.  Stir constantly because it will burn easily.  Remove and add nuts, coconut and vanilla extract. Mix well and let cool.  Spread on tops of cake layers. Note: You can double this frosting if you like a lot.
 
Enjoy!
German Chocolate Cake - TSLC (2)
 
If you like this cake, you might also like my recipe for Chocolate Mayonnaise Cake.
 
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
 
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KENTUCKY BOURBON BALLS

Kentucky Bourbon Balls - TSLCThere are many different recipes for bourbon balls.  This one is my favorites and the easiest for me to make. These smooth chocolate confections are so good and addictive!

1/2 cup or 1 stick unsalted butter, not margarine, softened(I use organic)
 2 cups powdered sugar
1/2 cup pecans, finely ground
4 tablespoons 100 proof Kentucky bourbon (can use more or less and could use another kind of bourbon)
1 teaspoon vanilla extract
12 ounces semi-sweet chocolate chips, melted
pecan halves for garnish
 
Cream butter and sugar.  Add pecans, bourbon and vanilla extract mixing well with mixer.  Chill this mixture in the freezer for 30 minutes.  Remove from freezer and make into balls using about a teaspoon of mixture for each one.  Place on wax paper on cookie sheet and put back in freezer for 30 more minutes.  When 30 minutes are up, melt the chocolate chips about 2 minutes in the microwave. (The smaller the container or bowl you use to melt the chips the easier it is to dip the bourbon balls in the chocolate).  Some people use a toothpick to hold the bourbon balls. It is easier for me to just drop them in the chocolate and use a wooden spoon to cover. Remove each bourbon ball and place on a clean piece of wax paper on cookie sheet. Add a pecan half on top.  Place in refrigerator for at least 30 minutes until chocolate hardens.  Store in refrigerator.  Makes about 30 bourbon balls depending on the size you make them. Enjoy!
Kentucky Bourbon Balls - TSCL
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 If you like this recipe, you might also like my recipe for Rocky Road Bars.
 © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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