Charlie Brown Cake  (from Christi Fontenot of Lohika 2/08)

1 box of German Chocolate Cake mix
1 tub of Coconut Pecan Frosting (14-16 oz. varies by brand – all work)
3 eggs
1 cup water
1/3 cup vegetable oil
1 teaspoon vanilla

Mix all together, place in Bundt pan (Use oil/flowered pan if it’s not a non-stick pan)
(it seems to be more moist when the Bundt pan is used) J
Bake at 350 for approx 40 minutes



You can put more frosting on top or sprinkle with powdered sugar.
Glad you enjoyed it – hope your family/friends enjoy it as much as mine do!
Christi

---

GERMAN CHOCOLATE CAKE AND COCONUT PECAN FROSTING

1/2 c. water 4 oz. sweet cooking chocolate 2 c. flour 1 tsp. baking soda 1/2 tsp. salt 1 c. All-Bran or Bran Buds 1 c. butter 2 c. sugar 4 eggs, separated 1 tsp. vanilla 1 c. buttermilk or sour milk Heat oven to 350 degrees. Boil water, add chocolate, stir until melted. Set aside to cool. Sift flour, soda and salt. Mix with All-Bran. Measure butter and sugar, beat until fluffy. Add yolks, one at a time, beating well after each. Add chocolate and vanilla; mix well. Add dry ingredients alternately with buttermilk, mixing to combine after each addition. Beat whites until stiff. Fold into chocolate. Pour into 3 greased and floured 8 inch pans. Bake in 350 degree oven for 35 minutes. Cool - frost with Coconut Pecan Frosting. COCONUT PECAN FROSTING: 1 c. evaporated milk 1 c. sugar 3 egg yolks 1/2 c. butter 1 tsp. vanilla 1 c. flaked coconut 1 c. chopped pecans Combine milk, sugar, yolks, butter and vanilla in pan. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat; add coconut, pecans. Beat until cool and thick.