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! Click to follow The Southern Lady Cooks on Facebook.
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