German Chocolate
Cake Squares

This chocolate cake is not too sweet and is complimented by a creamy chocolate frosting and luscious coconut topping. The coconut and pecans may be toasted in the warm oven while the cakes are cooling. Watch carefully or the coconut will burn.

Chocolate Cake

    cup whole milk
    1 (4-ounce) sweet chocolate bar
    1 cup granulated sugar
    cup butter
    3 large eggs
    1 teaspoon vanilla extract
    1 cups cake flour
    teaspoon baking soda
    teaspoon salt
    cup low-fat buttermilk

Chocolate Frosting

    2 cups confectioners' sugar
    cup butter, softened
    cup Dutch-process cocoa
    6 tablespoons whole milk

Coconut Topping

    1 large egg
    1 cup whipping cream
    2 cups granulated sugar
    1 cups coconut, toasted
    cup chopped pecans, toasted

1.  Preheat the oven to 350.

2.  Cake: In a 2-quart saucepan, heat the milk over medium
     heat. Add the chocolate bar and stir until melted.

3.  In a large bowl, use a mixer to cream sugar and butter.
in eggs and vanilla, then add the chocolate milk.

4.  Sift the flour, baking soda and salt into the batter. Mix well
     then beat in buttermilk. Spray two 13 x 9 x 2-inch glass   
     baking dishes with nonstick spray. Divide the batter between     
     the two dishes. Bake in the preheated oven for 25 minutes.

5.  Chocolate frosting: In a deep medium bowl, use a mixer to     
     blend confectioners' sugar, butter and cocoa. Beat in milk,      
     then beat 1 minute on high.

6.  Coconut Topping: Set a 1 -quart double boiler with about
     a -inch water in base over medium heat. Water should come to a gentle
    boil. Whisk the egg, cream and sugar in the top of a double boiler, then
    place over simmering water. Stir with a whisk until thickened or it reaches
    200. Stir in the toasted coconut and pecans; cool 10 minutes.

7.  Turn cakes out onto a cooling rack. When completely cooled; ice the
     top of the first cake with chocolate icing. Top with the
     second cake. Spread warm coconut topping over the cake,
     allowing some to drip over sides. Cut into squares to serve.
     Makes 12 servings