Best German Chocolate Cake

Mixed in with my stack of cookbooks, computer printouts from the FoodNetwork website and handwritten recipe cards is a very old book (almost a pamphlet in size) of recipes from General Foods that promotes their brand of chocolate and coconut called Baker's.

It is quaint and old-fashioned.

I find the pictures of cut-up cakes particularly amusing.

The Bunny cake has appeared on our Easter table for years.

While the Dear Santa cake has remained on the page. The shape is disturbing. Too many sharp edges.

My favorite recipe in the book is the Coconut-Pecan Frosting on page 28.

Here it is:

1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup of butter
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut
1 cup chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened - about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and thick enough to spread. Makes 2-1/2 cups.

Bake your favorite dark chocolate cake and spread this decadent frosting between the layers and on top.

Light the candles and sing Happy Birthday!