German Chocolate Cake from Hershey’s
Ingredients
- ¼ cup HERSHEY’S Cocoa
- ½ cup boiling water
- 1 cup butter
- 3 tablespoons butter or margarine, softened
- 2-1/4 cups sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk or sour milk*
- COCONUT PECAN FROSTING recipe below
- Pecan halves optional
Instructions
- Heat oven to 350°F.
- Grease and flour three 9-inch round baking pans.
- Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend.
- Pour batter into prepared pans.
- Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks.
- Cool completely.
- Prepare COCONUT PECAN FROSTING; spread between layers and over top.
Notes / Tips / Wine Advice:
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
COCONUT PECAN FROSTING 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 3 egg yolks, slightly beaten 1/2 cup (1 stick) butter or margarine 1 teaspoon vanilla extract 1-1/3 cups MOUNDS Sweetened Coconut Flakes 1 cup chopped pecans Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2-2/3 cups frosting.
