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Country Kitchen
December 2, 2011 Previous Recipe | Next Recipe
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Yee Haw Toffee - Kim Earwood
Cheerios Nuggets - Elizabeth Coon
NUTTY POUND CAKE - Millie Hawes
German Chocolate Cake - Janet Bradford
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan
Aunt Freida’s Spinach Dip - Kyle Hayes
Apple Pie with Cheddar Crumble Topping - Debra Davis
Jalapeno Corn Casserole - Matthew Durdin
CAROLYN’S MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell
Bacon Cheese Wreath - Terrie Channell
Apple Bread - Paula Culver
Blueberry French Toast Casserole - Cheryl Mitchell
Pistachio/Cherry Sugar Cookies - Mitt Walker
German Chocolate Upside-Down Cake - Boyd Deal
Sausage Pinwheels - Jeff Helms
No Fat Greek Yogurt Salad - Linda Dennis
Bacon & Cheese Cups - Amanda Butts
Homemade Macaroni and Cheese - Adrian Cooper
Grandmother Jones’ Oatmeal Cookies - Tom Jones
German Chocolate Cake - Janet Bradford

1 ¾ cup sugar
1 cup shortening
2 eggs
1 teaspoon vanilla flavoring
2 ½ cups all purpose flour
1 ½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup cocoa
½ cup water

Frosting
6 egg yolks
1 1/3 cup sugar
1 teaspoon vanilla
2 sticks of butter
1 12-oz can of evaporated milk
1 cup pecans
1 cup coconut

Mix sugar, shortening, eggs and vanilla together until smooth. Sift flour, baking soda, and salt together. Alternate, adding the dry ingredients and buttermilk into the creamed mixture until smooth. Bring 1/2 cup of water to a boil and add cocoa. Mix together until paste like. Add to cake mixture. Blend well with mixer, then stir it well, scraping the bottom of the bowl until all is blended. Pour mixture into 2 well-greased 9-inch cake pans.

Cream together egg yolks, sugar and vanilla. Melt butter in a large pan. Add evaporated milk and creamed mixture, pecans and coconut. Bring to a boil, stirring constantly until mixture thickens. Cool completely before icing the cake.


Bake at 350 F until done (25 – 30 minutes). Let stand about 5 minutes then remove cake from pans and place on wire rack to cool.





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