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Old 04-21-2005, 08:17 AM   #1
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Join Date: Jun 2004
Location: NC
Posts: 3,549
Post Hershey's German Chocolate Cake

Hershey's German Chocolate Cake

Yield: 12 servings
1/4 cup HERSHEY'S Cocoa
1/2 cup Boiling water
1 cup Plus 3 tablespoons butter or margarine, softened
2 1/4 cups Sugar
1 tsp Vanilla extract
4 Eggs
2 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
1 cup Buttermilk or sour milk *
Pecan halves (optional)
1 can (14 oz) sweetened condensed milk (not evaporated milk)
3 Egg yolks, slightly beaten
1/2 cup (1 stick) butter or margarine
1 tsp Vanilla extract
1 1/3 cups MOUNDS Sweetened Coconut Flakes
1 cup Chopped pecans
1 Heat oven to 350F. Grease and flour three 9-inch round baking pans.
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 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.
4 * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
6 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.

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