This is from the Hershey's website...
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German Chocolate Cake
Skill Level:
Advanced
Nutrition Info
Ingredients
* 1/4 cupHERSHEY'S Cocoa
* 1/2 cup boiling water
* 1 cup plus 3 tablespoons butter or margarine, softened
* 2-1/4 cupssugar
* 1 teaspoonvanilla extract
* 4 eggs
* 2 cupsall-purpose flour
* 1 teaspoonbaking soda
* 1/2 teaspoonsalt
* 1 cupbuttermilk or sour milk *
* COCONUT PECAN FROSTING (recipe follows)
* Pecan halves (optional)
Directions
1. 1 Heat oven to 350°F. Grease and flour three 9-inch round baking
pans.
2. 2 Stir together cocoa and water in small bowl until smooth; set
aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add
eggs, one at a time, beating well after each addition. Stir together flour,
baking soda and salt; add to butter mixture alternately with chocolate mixture
and buttermilk, beating just enough to blend. Pour batter into prepared pans.
3. 3 Bake 25 to 30 minutes or until top springs back when touched
lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely.
Prepare COCONUT PECAN FROSTING; spread between layers and over top. 10 to 12
servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
COCONUT PECAN FROSTING
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter or margarine
1 teaspoon vanilla extract
1-1/3 cups MOUNDS Sweetened Coconut Flakes
1 cup chopped pecans
Stir together sweetened condensed milk, egg yolks and butter in medium
saucepan. Cook over low heat, stirring constantly, until mixture is thickened
and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room
temperature. About 2-2/3 cups frosting.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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