Recipe: German's Sweet Chocolate Snack Cake with Easy Coconut-Pecan Frosting

GERMAN'S SWEET CHOCOLATE SNACK CAKE

FOR THE SNACK CAKE:
1 (4 oz) package Bakers German Sweet -- Chocolate
3/4 cup margarine or butter (1 1/2 sticks)
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
2 cups all purpose flour, divided use
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
FOR THE EASY COCONUT-PECAN FROSTING:
3/4 cup evaporated milk
3/4 cup sugar
6 tablespoons margarine or butter
2 egg yolks
1/2 teaspoon vanilla
1 cup flaked coconut
3/4 cup chopped pecans

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

Microwave chocolate and 3/4 cup margarine in large microwavable bowl on HIGH for 2 minutes or until margarine is melted. Stir until chocolate is COMPLETELY melted.

Add 1 1/2 cups sugar into chocolate mixture and stir until WELL blended. Beat in eggs, one at a time, with electric mixer until completely mixed. Add 1 teaspoon vanilla. Beat in 1/2 cup of the flour, the baking soda and salt. Beat in the remaining 1 1/2 cups flour alternately with the buttermilk until smooth. Pour into prepared pan.

Bake for 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack. Frost with Easy Coconut Pecan Frosting.

TO MAKE THE FROSTING:
Combine evaporated milk, 3/4 cup sugar, 6 tablespoons margarine, egg yolks and 1/2 teaspoon vanilla in saucepan. Cook over medium heat until mixture thickens, about 6 minutes, stirring constantly. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread, stirring occasionally. Spread on cooled snack cake.(Makes about 2 cups or enough to frost top of one 13x9 cake.)

Servings: 12
Source: Baker's Easiest-Ever Chocolate Recipes