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Ingredients
- 1 pkt (4 ounce) sweet baking chocolate
- 1/2 c. Water
- 1 1/2 c. All-purpose flour
- 3/4 tsp Baking soda
- 1/4 tsp Salt
- 1 c. Sugar
- 3/4 c. Shortening
- 3 x Large eggs
- 1 tsp Vanilla
- 3/4 c. Buttermilk or possibly sour lowfat milk*
- 1 x Egg, slightly beaten
- 1 can (5z-2/3 c.) evaporated lowfat milk
- 2/3 c. Sugar
- 1/4 c. Butter or possibly margarine
- 1 1/4 c. Coconut
- 1/2 c. Pecans, minced
- 1/3 c. Butter or possibly margarine
- 2 c. Powdered sugar, sifted
- 1/2 c. Unsweetened cocoa pwdr
- 1/4 c. Lowfat milk
- 1 1/2 tsp Vanilla
- 2 c. Powdered sugar, sifted
Directions
- In a small heavy saucepan heat chocolate and water over low heat until chocolate is melted, stirring to blend. Cold. Preheat oven to 3500. Grease and flour two 8x1 1/2- or possibly 9x1 1/2-inch round baking pans. In a small mixing bowl stir together flour, baking soda, and salt; set aside.
- In a large mixing bowl beat sugar and shortening on medium speed of an electric mixer until fluffy. Add in Large eggs and vanilla; beat on low speed until combined. Beat for 1 minute on medium speed. Beat in chocolate mix. Add in flour mix alternately with buttermilk or possibly sour lowfat milk, beating on low speed after each addition just until combined.
- Spread batter proportionately in prepared pans. Bake at 350-F about 30 min for 9-inch layers, 35 to 40 min for 8-inch layers, or possibly until a toothpick inserted near the center comes out clean. Cold in pans for 10 min on wire racks. Remove from pans. Cold completely on wire racks.
- To assemble, place one cake layer on a serving platter. Spread half of the Coconut-Pecan Frosting on top; repeat layers. If you like, frost the sides with Chocolate Butter Frosting (see photograph, above). Store in the refrigerator until ready to serve.
- Makes 12 servings.
- *Note: To make sour lowfat milk, place 1 Tbsp. lemon juice or possibly vinegar in a glass measuring c.. Add in sufficient lowfat milk to make 1 c. total liquid; stir. Let stand for 5 min before using.
- Coconut-Pecan Frosting: In a medium saucepan slightly beat 1 egg. Stir in one 5-ounce. can 2/3 c.) evaporated lowfat milk, 2/3 c. sugar, and 1/4 c. butter or possibly margarine. Cook and stir over medium heat about 12 min or possibly until thickened and bubbly. Remove from heat. Stir in 1 1/4 c. coconut and 1/2 c. minced pecans. Cold slightly, then cover and cold thoroughly.
- Chocolate Butter Frosting: In a mixing bowl beat 1/3 c. butter or possibly margarine with an electric mixer on medium speed until fluffy. Slowly add in 2 c. sifted powdered sugar and 1/2 c. unsweetened cocoa pwdr. Beat in 1/4 c. lowfat milk and 1 1/2 tsp. vanilla. Beat in 2 c. sifted powdered sugar. Beat in more lowfat milk, if needed, to make frosting spreadable.
- NOTE: After German Chocolate Cake became the rage in the late fifties, its Coconut Frosting and Filling earned a place in our 1962 book revision and has appeared in every edition since.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 639 | |
| Calories from Fat 281 | 44% |
| Total Fat 32.19g | 40% |
| Saturated Fat 13.78g | 55% |
| Trans Fat 4.28g | |
| Cholesterol 92mg | 31% |
| Sodium 236mg | 10% |
| Potassium 178mg | 5% |
| Total Carbs 86.58g | 23% |
| Dietary Fiber 3.3g | 11% |
| Sugars 68.65g | 46% |
| Protein 6.65g | 11% |
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