German Chocolate Cake With Chocolate Frosting

In a medium saucepan over medium heat bring evaporated milk sugar egg yolks and margarine to a boil. Stage 2 is final cooking phase with a good golden brown color.

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Preheat oven to 350F and prepare 3 9-inch cake pans.

German chocolate cake with chocolate frosting. Cream together butter and sugar until fluffy. Remove from oven to wire rack and allow cooling for 10 minutes. Whisk until completely smooth.

Mix all ingredients including the icing in mixer at medium speed 2 minutes. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut. Spread the chocolate buttercream into a thick layer on top.

Add egg yolks and beat until well mixed. Pour into a 913 baking pan and let cool. Grease and flour 12 cup tube pan or Bundt pan.

It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor sugar cocoa butter flavorings and lecithin. Garnish with extra toasted pecans and coconut if desired. Do this before you turn on the heat.

Invert onto serving plate and dust with powdered sugar or sift small amount cocoa over top of cake. Stage 1 is when coconut pecan pieces and vanilla is added. Pour into prepared pan.

Melt chocolate in boiling water. Germans Sweet Chocolate is a dark baking chocolate created by the Walter Baker Company employee Samuel German hence the name who developed the chocolate in 1852. Cook stirring constantly until the icing thickens and turns a light brown color.

Stir in the brown sugar yolks salt and vanilla. Pour the sweetened condensed milk into a heavy bottomed sauce pan. Preheat oven to 350 degrees F.

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