German Chocolate Cake
1 pkg. (4 oz) Baker's German Sweet Chocolate
3/4 c. butter
1.5 c. sugar
3 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
Heat over to 350. Microwave chocolate & butter on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, beat with mixer until well blended. Add eggs and mix well. Blend in vanilla. Combine 1/2 c. flour, baking soda & salt. Add to mixture, mix well. Add remaining flour alternating with buttermilk.
13x9 inch pan for 50 minutes.
24 cupcakes for 25-30 minutes.
Coconut Pecan Frosting
4 egg yolks
12 oz. evaporated milk
1.5 tsp. vanilla
1.5 c. sugar
3/4 c. butter
7 oz. Angel Flake coconut (2 and 2/3 cups)
1.5 c. chopped pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar & butter. Cook on medium heat 12 minutes or until thick and golden brown, stirring constantly. Remove from heat, add coconuts & pecans, mixing well. Cool and spread.
