Egbert Family

German Chocolate Cake

Preheat oven: 350 degrees
Sift together into a large mixing bowl:

• 3 cups flour
• 2 cups sugar
• 1/2 cup coco
• 2 tsp baking Soda

Add: (NO EGGS)

• 2 cups cold water
• 2Tbsp white vinegar
• 2/3 cup oil

Beat with mixer until smooth. Grease and flour 9x13 pan and bake for 30 minutes.

Note: Jesse and I like to make this a layered cake using 2 "8 round pans. You can also make yummy cupcakes.

German Chocolate Cake Coconut Frosting

Ingredients:

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• 1/2 cup butter
• approximately 1 1/3 cup coconut
• Vanilla

Stir over medium heat milk, sugar, egg yolks and butter until it comes to a boil. Continue stirring until it cooks and thickens, about 5 to 6 minutes. Remove from heat and cool 5 minutes. Add and stir in the coconut to give it a thick but not dry consistency. Add vanilla and let cool completely. Spread on cake.

German Chocolate Cake Chocolate Frosting

Ingredients

• 2 3/4 cups confectioners' sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter
• 5 tablespoons evaporated milk
• 1 teaspoon vanilla extract

In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.