Hershey's German Chocolate Cake

Description

Makes 1 cake and about 2⅔ cups frosting

Ingredients

• ¼ cup Hershey's cocoa
• ½ cup boiling water
• 1 cup plus 3 tablespoons butter or margarine, softened
• 2¼ cups sugar
• 1 tsp vanilla extract
• 4 eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk or sour milk
• pecan halves (optional)
• Coconut pecan frosting (recipe follows)

Coconut pecan frosting

• 1 can (14 oz) sweetened condensed milk (not evaporated milk)
• 3 egg yolks, slightly beaten
• ½ cup (1 stick) butter or margarine
• 1 tsp vanilla extract
• 1⅓ cups mounds sweetened coconut flakes
• 1 cup chopped pecans

Directions

1. Heat oven to 350°F.
2. Grease and flour three 9-inch round baking pans.
3. Stir together cocoa and water in small bowl until smooth; set aside.
4. Beat butter, Sugar and vanilla in large bowl until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend.
7. Pour batter into prepared pans.
8. Bake 25 to 30 minutes or until top springs back when touched lightly.
9. Cool 5 minutes; remove from pans to wire racks.
10. Cool completely.
11. Prepare Coconut pecan frosting; spread between layers and over top.

Coconut pecan frosting

1. Stir together sweetened condensed milk, egg yolks and butter in medium saucepan.
2. Cook over low heat, stirring constantly, until mixture is thickened and bubbly.
3. Remove from heat; stir in vanilla, coconut and pecans.
4. Cool to room temperature.