German Chocolate Cake

 German chocolate cake

2 cups unsifted all-purpose flour

1 ½ cups sugar

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2/3 cup butter

1 cup buttermilk

1 teaspoon vanilla

2 eggs

1 package Baker’s German sweet chocolate melted

Mix flour with sugar, soda, baking powder and salt. Stir butter to soften. Add flour mixture, buttermilk, vanilla, eggs and chocolate. Blend. Then beat for 3 minutes at medium speed of electric mixer, scraping bowl frequently. Pour in 2 well-greased and floured 9 inch layer pans. Bake at 350 degrees for about 35 minutes, or until the cake tester inserted into the center comes out clean. Cool cake in pans for 15 minutes; then remove from pans. Finish cooling on rack. Spread coconut-pecan frosting between layers and on top.

Coconut-pecan frosting

1 cup evaporated milk

1 cup sugar

3 slightly beaten egg yolks

½ cup butter 

1 teaspoon vanilla

1½ cups angel flaked coconut

1 cup chopped pecans

Combine the first five ingredients in a heavy saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until thick enough to spread, beating occasionally. Makes 1½ cups