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 *
COCONUT PECAN FROSTING (recipe follows)
Pecan halves (optional)
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 tsp Vanilla extract
1 1/3 cups MOUNDS Sweetened Coconut Flakes
1 cup Chopped pecans
Procedures
1 Heat oven to 350°F. 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.
5 COCONUT PECAN FROSTING
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.
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 *
COCONUT PECAN FROSTING (recipe follows)
Pecan halves (optional)
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 tsp Vanilla extract
1 1/3 cups MOUNDS Sweetened Coconut Flakes
1 cup Chopped pecans
Procedures
1 Heat oven to 350°F. 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.
5 COCONUT PECAN FROSTING
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.
