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1/2 c. water
1 bar (4 oz.) German sweet
1 c. butter or margarine
2 c. sugar
4 eggs
1 tsp. vanilla
2 1/2 c. unsifted all-purpose
3/4 tsp. soda
1/2 tsp. salt
1 c. buttermilk or sour milk

Microwave (High) water and chocolate in 2-cup glass
measure 1 1/2 to 2 minutes or until chocolate is softened.
Stir until smooth; set aside to cool. Microwave (High) butter
in large glass mixing bowl, about 1/2 minute or until softened.
Blend in sugar at medium speed. Add eggs, one at a time,
beating well after each. Blend in vanilla and chocolate
Combine flour, soda and salt; add alternately with
buttermilk to chocolate mixture, mixing on lowest speed until
combined. Lightly oil a 12-cup plastic or glass fluted tube
pan; sprinkle with sugar, removing excess. Pour cake batter
into dish, spreading evenly. Microwave (50%) uncovered, 12
minutes. Rotate dish. Microwave (High) 10 to 11 minutes or
until no longer doughy, rotating dish once. Cool 15 minutes.
Invert onto serving plate. Serve with Coconut-Nut Frosting.
For layers, divide batter evenly among 3 round glass cake
dishes lined with waxed paper. Microwave (50%) 5 minutes,
rotating once. Microwave (High) 1 to 2 minutes.

Coconut-Nut Frosting (about 3 cups):
1 c. evaporated milk or light
1 c. sugar
1/2 c. butter or margarine
2 eggs, slightly beaten
1 tsp. vanilla
1 1/3 c. flaked coconut
1 c. chopped nuts
Combine milk and sugar in 4-cup glass measure. Add
butter. Microwave (High) 3 1/2 to 4 minutes or until boiling
hot, stirring once. Slowly blend in beaten eggs. Microwave
(High) 3/4 to 1 1/4 minutes or until mixture begins to thicken,
stirring twice. Stir in vanilla, coconut and nuts. Cool

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