GERMAN CHOCOLATE CAKE AND FROSTING
By Gloria Pitzer, as seen in… Eating Out at Home (National Home News, St. Clair, MI; September 1978, p. 45).
Introducing the first pudding cake with the wonderful taste of traditional chocolate cake. [It is] so much easier because you start with a simple cake mix and instant pudding [mix].
GERMAN CHOCOLATE CAKE
INGREDIENTS:
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) vanilla instant pudding [mix]
1 pkg. (4-oz) Sweet Chocolate, melted
4 eggs
1¼ cups buttermilk
¼ cup oil
*Coconut [Pecan] Frosting (see below)
INSTRUCTIONS:
Combine all ingredients [except frosting] in large mixer bowl. Blend; beat 4 minutes at medium speed. Pour into 3 greased and floured, 9-inch [round] layer pans. Bake at 350°F for 30 minutes or until cake springs back when lightly pressed. Cool in pans 15 minutes. Remove [from pans] and finish cooling on racks [before frosting].
*COCONUT [PECAN] FROSTING
INGREDIENTS:
1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
½ cup butter or margarine
1 tsp vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
INSTRUCTIONS:
Combine [first 5 ingredients] in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat; add… coconut and… pecans. Cool, beating occasionally, until it is of spreading consistency. Makes 2½ cups.
See also…
