THE GERMAN CHOCOLATE CAKE

THE GERMAN CHOCOLATE CAKE

 

 

 FROSTING RECIPE
4 EGGS YOLKS
1 12 OUNCE CAN EVAPORATED MILK
1 1/2 TEASPOONS VANILLA
1 1/2 CUPS SUGAR (GRANULATED)
3/4 CUPS (1 1/2 STICKS) BUTTER
1 PACKAGE (7 OUNCE) FLAKE COCONUT
1 1/2 CUPS PECANS (CHOPPED)
THE BREAD OF THE CAKE IS SUPER MOIST GERMAN CHOCOLATE CAKE FROM BETTY CROCKER. PREPARE THE CAKE AS DIRECTED.

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