German chocolate cake - Astray Recipes
COCONUT PECAN FROSTING Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook CAKE: Combine chocolate and water and cook over medium heat until chocolate
Ingredients
- 1 pack (4 oz) sweet baking chocolate
- ¼ cup Water
- 1 cup Shortening
- 2 cups Sugar
- 4 Eggs; separated
- 1⅓ cup Whipping cream
- 1⅓ cup Sugar
- 4 Egg yolks; beaten
- ⅔ cup Butter or margarine
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 2½ cups All-purpose flour; sifted
- ½ teaspoon Salt
- 1⅓ cup Coconut flakes
- 1⅓ cup Pecans; chopped
- 2 ounces Sweet baking chocolate; grated
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