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Charlie Brown Cake
Charlie Brown Cake (from Christi Fontenot of Lohika 2/08)
1 box of German Chocolate Cake mix 1 tub of Coconut Pecan Frosting (14-16 oz. varies by brand – all work) 3 eggs 1 cup water 1/3 cup vegetable oil 1 teaspoon vanilla
Mix all together, place in Bundt pan (Use oil/flowered pan if it’s not a non-stick pan) (it seems to be more moist when the Bundt pan is used) J Bake at 350 for approx 40 minutes
You can put more frosting on top or sprinkle with powdered sugar. Glad you enjoyed it – hope your family/friends enjoy it as much as mine do! Christi
GERMAN CHOCOLATE CAKE AND COCONUT PECAN FROSTING
1/2 c. water 4 oz. sweet cooking chocolate 2 c. flour 1 tsp. baking soda 1/2 tsp. salt 1 c. All-Bran or Bran Buds 1 c. butter 2 c. sugar 4 eggs, separated 1 tsp. vanilla 1 c. buttermilk or sour milk
Heat
oven to 350 degrees. Boil water, add chocolate, stir until melted. Set
aside to cool. Sift flour, soda and salt. Mix with All-Bran. Measure
butter and sugar, beat until fluffy. Add yolks, one at a time, beating
well after each. Add chocolate and vanilla; mix well. Add dry
ingredients alternately with buttermilk, mixing to combine after each
addition. Beat whites until stiff. Fold into chocolate. Pour into 3
greased and floured 8 inch pans. Bake in 350 degree oven for 35
minutes. Cool - frost with Coconut Pecan Frosting.
COCONUT PECAN FROSTING:
1 c. evaporated milk 1 c. sugar 3 egg yolks 1/2 c. butter 1 tsp. vanilla 1 c. flaked coconut 1 c. chopped pecans
Combine
milk, sugar, yolks, butter and vanilla in pan. Cook over medium heat,
stirring constantly until mixture thickens. Remove from heat; add
coconut, pecans. Beat until cool and thick.
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