The Best German Sweet Chocolate Cake With Frosting

Ingredients

  • 18 ounces evaporated milk (1 ½ cans)
  • 2 1/8 cups raw sugar
  • 1 cup butter
  • 6 egg yolks, slightly beaten (freeze whites for future use)
  • 2 ¼ teaspoons vanilla
  • 2 fresh coconuts (or 5 c flaked coconut, to test freshness, make sure that their is plenty of liquid and that the "eye)
  • 2 ¼ cups coarsely chopped pecans
  • + 11 more ingredients
    • 4 ounces germans sweet chocolate
    • ½ cup water
    • 1 ¾ cups whole wheat flour, sifted
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup butter, softened
    • 2 cups raw sugar
    • 4 eggs, separated
    • 1 teaspoon vanilla
    • 1 cup buttermilk (¼ cup powdered buttermilk plus 1 cup water is okay)
    • 1 la mode with a natural vanilla ice cream (my personal favorite is Breyers Natural Vanilla)

1 Frosting. 2 Prepare coconut: Preheat oven to 350°F Take coconuts and drain milk (drill or tap holes in two of the three "eyes" and drain milk). Place in preheated oven 20 - 30 minutes (or until they crack). Remove from oven and allow to cool slightly. Take a flat-head screwdriver and pry shell...

View full recipe at SpringPad

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