Serves: 16
Total Calories: 517
1. Heat oven to 350°F. Grease and lightly flour three 9-inch round cake pans. In small saucepan, melt chocolate with water over low heat. Cool.
2. In large bowl, combine 2 cups sugar and 1 cup margarine beat until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Stir in chocolate mixture. Add all remaining cake ingredients beat at low speed until well combined. Pour batter into greased and floured pans.
3. Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool 1 hour or until completely cooled.
4. In medium saucepan, combine 1 cup sugar, evaporated milk, 1/2 cup margarine and 3 eggs mix well. Cook over medium heat until mixture begins to bubble, stirring constantly. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool 30 minutes or until completely cooled.
5. Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.
High Altitude (above 3500 feet): Decrease sugar in cake to 1 3/4 cups decrease baking soda to 3/4 teaspoon. Bake at 375°F. for 25 to 30 minutes.
Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 560 * Calories from Fat: 270 * % Daily Value: Total Fat: 30 g 46% * Saturated Fat: 8 g 40% * Cholesterol: 100 mg 33% * Sodium: 420 mg 18% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 2 g 8% * Sugars: 46 g * Protein: 8 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 8% * Iron: 10% * Dietary Exchanges: 3 Starch, 1 1/2 Fruit, 5 Fat or 4 1/2 Carbohydrate, 5 Fat
See Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake
This German Chocolate Cake with Coconut-Pecan Frosting recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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