In our kitchen you can never have too many onions, garlic or “NUTS”, in particular pecans.
“German Chocolate Cake”
is one of those recipes that calls for lots of nuts. Well at least the frosting does.
2 1/4 cup flour
1 1/2 cup sugar
1 1/2 tsp baking soda
1/4 tsp salt
1 cup butter, room temperature
1 cup sour cream
4 large eggs
4 oz German sweet baking chocolate, melted
1/2 cup milk
1 tsp vanilla
Grease and flour two 8″ round cake pans. In a large mixing bowl cream together butter and sugar. Add sour cream, eggs, chocolate, milk and vanilla. Sift together the dry ingredients. On low speed stir in dry until just blended. Turn mixer to high speed and beat for two minutes longer. Spoon batter into prepared pans and bake at 350 degrees for about 35 minutes or until a tooth pick inserted in the center comes out clean. Let cool 10 minutes in the pan then turn out onto a cooling rack to cool completely.
3/4 cup evaporated milk
1/2 cup brown sugar
1/2 cup butter
2 egg yolks
1 1/2 cups coconut
1 1/2 cups chopped pecans
In a sauce pan whisk together egg yokes and milk. Stir in brown sugar. Over low heat stirring constantly add butter. Cook an stir until it just bubbles around the edge.
DO NOT BOIL. Remove from heat, add coconut and pecans, stir until well blended.
Let cool to spreading consistency.
When cake is cool place one layer on cake platter, spread half the frosting over the top of the cake. Place the other cake layer on top and repeat with remaining frosting.
(Be sure to leave a spoon full to eat when your finished to eat as a treat to yourself.)
My oldest brother, who recently passed, used to make just the frosting and eat the whole recipe by himself. It is delicious.
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