The Cookbook

Zephyr's German Chocolate Cake

2 1/4 C all-purpose flour
1 1/2 C granulated sugar
1 1/2 t baking soda
1/4 t salt
1 C butter, softened
1 C sour cream
4 large eggs
4 oz sweet baking chocolate, melted
1/2 C milk
3/4 t vanilla extract

Topping
3/4 C evaporated milk
1/2 C light brown sugar, firmly packed
1/2 C butter
1 can (3 1/2 oz) flaked coconut, or about 1 1/3 C
1 C chopped pecans

The Steps (Be sure to wear jackboots)

1. Storm the house and occupy the kitchen. Grease and flour two 8" square baking pans.

2. In a large bowl, combine flour, sugar, baking soda, salt, butter, sout cream, eggs, chocolate, milk, and vanilla.

3. Beat with mixer at low speed until it talks, or at least becomes blended.

4. If it does not talk, increase mixer to high and beat 2 minutes longer. If this does not work, call in Dr. Doolittle. That sucker can make the ANIMALS talk.

5. In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil. You may have to invade Austria for the evaporated milk.

6. Spoon batter into prepared pans. Declare war on neighbors.

7. Bake in a preheated 350* oven for about 35 minutes, or until a wooden pick or cake tester inserted in the center comes out clean, or until you line up enough customers to turn this operation into a tanning salon.

8. Remove to racks to cool completely. There may be some complaining, but everyone does that on the rack.

9. Make topping. Remove from heat. Stir in coconut and pecans. Set aside to cool to room temperature, or just put into cooler for 30 days.

10. When cake is cool, place one layer on cake platter; spoon half of the coconut mixture onto the layer. Top with remaining cake layer and top with remaining topping.

Goose-step into dining room and present to your, uh... "Guests."

Zephyr