BAKER'S GERMANS Sweet Chocolate and sour cream give this easy snack cake great flavor and texture. The nutty coconut frosting isn't bad either!
What You Need
Original recipe yields 15 servings
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
3/4 cup butter or margarine
3 whole egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 tsp. vanilla, divided
2 cups flour
1-1/2 cups sugar
1 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
1 can (5 oz.) evaporated milk
2 egg yolk s, beaten
6 Tbsp. butter or margarine
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
3/4 cup chopped PLANTERS Pecans, toasted
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Let's Make It
Heat oven to 350°F.
Microwave chocolate and 3/4 cup butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
Add whole eggs, sour cream and 1 tsp. vanilla; beat with mixer until blended. Add combined flour, sugar, baking soda and salt; mix well. Pour into 13x9-inch pan sprayed with cooking spray.
Bake 30 to 40 min. or until toothpick inserted in center comes out clean. Cool completely.
Cook sugar, evaporated milk, egg yolks, 6 Tbsp. butter and remaining vanilla in large saucepan on medium heat 6 min. or until thickened, stirring occasionally. Remove from heat; stir in coconut and nuts. Cool until thickened to spreading consistency, stirring occasionally. Spread over cake.
A serving of this sweet treat goes a long way on chocolate flavor.
Omit toasting coconut and pecans before adding to frosting.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.