German-chocolate-cake

°1/4 c HERSHEY’S Cocoa (50 mL)

°1/2 c boil water

°1 c butter or margarine, soft plus 3 tbsp. 2 tbsp (295 ml)

°2 1/4 cups sugar (550 ml)

°1 C. vanilla

°4 egg

°2 cups all-purpose flour (500 ml)

°1 C. baking soda (5 ml)

°1/2 tsp. salt (2 ml)

°1 cup buttermilk or sour milk* (250 ml)

+PECAN COCONUT GLAZE:

°1 can sweetened condensed milk (not evaporated) (398 ml)

°3 egg yolks, lightly beaten

°1/2 cup butter or margarine (125 ml)

°1 C. vanilla extract (5 ml)

°1 1/3 cups sweetened coconut flakes (325 mL)

°1 c chop pecans (250 mL)

°pecan halves ()

1

Preheat oven 350°F (180°C). Greased & flour three 9-inch (1.5 L) around cake pans.

2

Combine cocoa and water in small bowl until smooth; Reserve. Beat butter, sugar and vanilla in a large bowl until fluffy. Adding eggs, one at a time, mixing well every time. Combine flour, baking soda and salt; add to butter mixture, alternating with reserved chocolate mixture and buttermilk, stirring to combine, but not too much. Divided batter evenly to greased pans.

3

Bake for 25 to 30 minutes or until the top of the cake springs back when lightly pressed. Place on wire rack; let cool in pans for 5 minutes. Flip the cakes and let cool completely.

4

Coconut Pecan Glaze: Stir condensed milk, egg yolks and butter in a medium saucepan over low heat. Cooking, stir constantly, until the mixture thickthickens and bubbles. Remove from fire; stir in vanilla, coconut and chopped pecans. Let cool to room temperature.

5

Spread frosting between layers and on top. Garnish with pecan halves to taste (if using).

Enjoy !