GERMAN CHOCOLATE CAKE

German Chocolate Cake 

Ingredients

2 cups boiling water

1 cup unsweetened cocoa powder

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened (or 1 cup Butter flavored Crisco mixed with 6 tbps water which is what I use)

2 1/4 cups white sugar

4 eggs

1 1/2 teaspoons vanilla extract 

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 2 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 2 prepared pans.

Bake in preheated oven for 25 to 30 minutes. Allow to cool completely before removing from pans. 

German Chocolate Icing 

Ingredients

1 cup evaporated milk

1 cup white sugar

3 egg yolk, beaten with 1 teaspoon water

1/2 cup margarine 1 teaspoon vanilla extract

1 cup chopped pecans

1 cup flaked coconut 

Directions

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over medium heat, stirring constantly, until thick (if you don’t continue to stir this will burn on the bottom so make sure to stir the whole time). Remove from heat and stir in pecans and coconut. Spread on cake layers while still warm.