This is from the Hershey's website...
 
~~~~~
 
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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