This recipe is from the 2002 Taste of Home Annual Recipe book. It was super easy to make, and my husband said it is the only way he ever wants me to make German Chocolate cake again – it was that good! (he also said to be sure I ‘accidentally’ rip off the outer edge then glue it back on with chocolate frosting, lol!)
1/2 cup packed brown sugar
1/4 cup butter
2/3 cup pecan halves (I used a little more than this)
2/3 cup flaked coconut
1/4 cup evaporated milk
1/3 cup butter
1 cup sugar
1 package (4 oz.) German sweet chocolate, melted
1 tsp. vanilla extract
1&1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-inch square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.
In a mixing bowl, cream butter and sugar. Beat in chocolate, eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Pour over topping in pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool 5 minutes before (loosening cake from pan edges and!!) inverting onto a serving plate. Serve with vanilla ice cream.
So! There it is. Super easy, super yummy. Make it and enjoy!