German Chocolate Cake
Ingredients:
4-oz bar sweet cooking chocolate
1/2 cup hot water
1 cup margarine or butter, softened
2 cups sugar
4 eggs
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla
Pillsbury Coconut Pecan Frosting
Directions:
Heat oven to 350. Grease and lightly flour three 9-inch round cake pans. In small
saucepan over low heat, melt chocolate with water; set aside. In large bowl, cream
margarine and sugar until light and fluffy. add eggs, one at a time, beating well
after each. Add remaining ingredients except frosting; blend at low speed just until
combined. Pour batter into prepared pans. Bake at 350 for 35 to 45 minutes or until
toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool
completely. Spread Coconut Pecan Frosting between layers and on top, leaving sides
plain or spread with whipped cream.
Makes 12 servings.
Tip: To substitute for buttermilk, use 1 Tbsp. vinegar or lemon juice plus milk to
make 1 cup.
