Kit and I did a baking/photo assignment for a family publication that Kit is part of and it was pretty fun. We did it after we put Ryder down and needless to say I was not really in the mood to bake anything, but we had a really good time and it was a really simple recipe. (Note: I have a very German Grandmother and grew up up eating her German chocolate cake. This is not meant to be a substitute, just a fun twist...)
Grandma's German Chocolate Cake
1/3 cup flake coconut
1/3 cup chopped pecans
1/3 cup firmly packed brown sugar
1/3 cup butter
1 9-inch pie shell
1 package (6 serving size) Vanilla flavor pudding and pie filling
4 oz. Sweet Baking Chocolate, broken in pieces
2 1/2 cups milk
1 package frozen, whipped topping
Heat coconut, pecans, brown sugar and butter until brown sugar is completely dissolved, stirring constantly. Spread in pie shell. Bake at 450 for 5 minutes, until bubbly; cool.
In a saucepan, combine remaining ingredients, except whipped topping. Bring to a full boil, stirring constantly, until thickened. Cool for five minutes, stirring occasionally. Pour into pie shell. Cover and chill for at least four hours or until cooled through. Garnish with whipped topping before serving. (We also sprinkled pecans on top for an little extra garnish...)
