German Chocolate Cake

Ingredients

• 1/4 cup (60mL) HERSHEY'S Cocoa
• 1/2 cup (125mL) boiling water
• 1 cup (250mL) plus 3 tablespoons (45mL) butter or margarine, softened
• 2-1/4 cups (560mL) sugar
• 1 teaspoon (5mL) vanilla extract
• 4 eggs
• 2 cups (500mL) all-purpose flour
• 1 teaspoon (5mL) baking soda
• 1/2 teaspoon (5mL) salt
• 1 cup (250mL) buttermilk or sour milk*
• Pecan halves (optional)

COCONUT PECAN FROSTING

• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 3 egg yolks, slightly beaten
• 1/2 cup (125mL) (1 stick) butter or margarine
• 1 teaspoon (5mL) vanilla extract
• 1-1/3 cups (325mL) Sweetened Coconut Flakes
• 1 cup (250mL) chopped pecans

Preparation

1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.
2. 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.
3. 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. 10 to 12 servings. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

COCONUT PECAN FROSTING

1. 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.