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.
How to use unsweetened coconut in the recipe:
ReplyDeleteOne full cup of unsweetened flakes would require four tablespoons of water and four teaspoons of sugar. Place the sugar and the water into the pot. Switch on the heat and bring the water to a boil, stirring the sugar until it is fully dissolved. Add the coconut until the flakes have completely absorbed the water.
Substitute for buttermilk:
ReplyDeleteIf you need 2 cups of buttermilk, add 1 tablespoon plus 1 teaspoon of lemon juice or vinegar to the milk. Two tablespoons aren't necessary. Stir 1/4 cup milk into 3/4 cup plain yogurt to create a nicely thick buttermilk substitute. Stir together 1 cup of milk and 1 3/4 teaspoon cream of tartar.