German Chocolate Cupcakes

My first memory of baking a cake was with my cousin and it was from a box. We were probably 16 years old and the cake was a disaster. It was completely uneven and the looked quite inedible. I wasn't sure if I could ever recover from that but finally, after almost 20 years, I have succeeded in baking a cake. I started small with cake mix from a box and frosting from a tub. After my cousin and I succeeded in baking and constructing that I decided I was finally ready to tackle the big one...cake from scratch. Of course I didn't start with a simple white cake or yellow cake, oh nooo, I started with German Chocolate cake. (my husbands favorite) In honor of my brother-in-laws birthday I decided to make them into cupcakes that are portable for my farming family. This multi step cake included steps on the stove top for both the cake and frosting. With all of the work and love that went into them I was just praying they would turn out and, to my surprise, they did! The guys loved and devoured all of them. All I can say is Go Me! Now I have to decide what to tackle next...


German Chocolate Cake with Coconut-pecan Frosting
Yield: 16 servings; Prep Time: 30 minutes (Ready in 2 hours 50 minutes)
From "Pillsbury Best Desserts"


This cake takes its name from the German brand sweet cooking chocolate with which it was developed


Cake
4oz. sweet cooking chocolate, cut into pieces
1/2 cup water
2 cups sugar
1 cup margarine or butter, softened
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk*
1 teaspoon vanilla


Frosting
1 cup sugar
1 cup evaporated milk
1/2 cup margarine or butter
3 eggs, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans or walnuts
1 teaspoon vanilla


1. Heat oven to 350 degrees F. Grease and lightly flour three 9-inch round cake pans.  In small saucepan over low heat, melt chocolate with water; cool


2. In large bowl, combine 2 cups sugar and 1 cup margarine; beat until light and fluffy.  Add 4 eggs, 1 at a time, beating well after each addition.  Stir in chocolate mixture.  Add all remaining cake ingredients; beat at low speed until well combined.  Pour batter into greased and floured.


3. Bake at 350 F for 35 to 45 minutes or until toothpick inserted in centered comes out clean.  Cool 5 minutes.  Remove from pans.  Cool 1 hour or until completely cooled.


4. In medium saucepan, combine 1 cup sugar, evaporated milk, 1/2 cup margarine and 3 eggs; mix well.  Cook over medium heat until mixture begins to bubble, stirring constantly.  Remove from heat; stir in coconut, pecans and 1 teaspoon vanilla.  Cool 30 minutes or until completely cooled.


5. Place 1 cake layer, top side down, on serving plate.  Spread with 1/3 frosting.  Repeat with remaining cake layers and frosting, ending with frosting.


*Tip: To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup