The Best German Chocolate Cake Ever!

What a great way to eat your veggies!

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Dennis’ favorite frosting has always been German Chocolate frosting, but my children have taught me the importance of going preservative-free so I found these two easy recipes, put them together, and VIOLA, perfection!

CHOCOLATE CAKE

Directions: Lightly grease a 9×13 pan or bundt pan and preheat a the oven to 350 degrees.  Grate 3 cups of zucchini.  Add the following:
2 Cups flour, 2 Cups sugar,
3/4 Cup cocoa,
1 tsp baking powder,
2 tsps baking soda,
1/4 tsp salt,
dash of cinnamon,
4 eggs,
1 1/2 Cup oil,
3/4 Cups chopped walnuts optional.

Mix well by hand.  Bake 50-55 minutes. Toothpick will come out clean when it is cooked.

*** Very Moist***

FROSTING

Ingredients: 
One 12 Ounce can of evaporated milk
1 1/3 Cup white sugar
4 large egg yolks beaten with one teaspoon water
2/3 Cup margarine or butter
1 1/2 tsp vanilla extract
1 tsp corn-starch
1 generous Cup chopped pecans
1 Cup flaked coconut

Directions: In heavy saucepan combine all but last two ingredients.  Cook over low heat, stirring until thick.  Add pecans and coconut.  Spread on cake while still warm.