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German Chocolate Cake with Topping
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
4 large eggs
4 ounces Bakers sweet German chocolate, melted
1/2 cup milk
3/4 teaspoon vanilla extract
3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup butter
1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
1 cup chopped pecans
Grease and flour two 8-inch square baking pans.
In a large bowl, combine flour, sugar, baking soda, salt,
butter, sour cream, eggs, chocolate, milk, and vanilla. Beat
with mixer at low speed until blended. Increase mixer to high
and beat 2 minutes longer. Spoon batter into prepared pans. Bake
in a preheated 350� oven for about 35 minutes, or until a wooden
pick or cake tester inserted in center comes out clean.
Remove to racks to cool completely.
In a saucepan over medium heat, bring evaporated milk, brown
sugar, and butter to a full boil; remove from heat. Stir in
coconut and pecans. Set aside to cool to room temperature.
When cake is cool, place one layer on cake platter; spoon half
of the coconut mixture onto the layer. Top with remaining cake
layer and top with remaining topping.
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