German Chocolate Cake With Coconut Pecan Frosting

Ingredients

  • 1 (4 ounce) packagesweet dark chocolate
  • 1⁄2 cup water
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
For Frosting
  • 1 (12 ounce) can evaporated milk
  • 1 1⁄2 cups sugar
  • 3⁄4 cup butter
  • 4 egg yolks, slightly beaten
  • 1 1⁄2 teaspoons vanilla extract
  • 1 (7 ounce) package shredded coconut (about 2-2/3 cups)
  • 1 1⁄2 cups chopped pecans

Instructions

1 _ Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.

2 _ Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).

3 _ Stir until chocolate is completely melted.

4 _ Sift flour, baking soda and salt; set aside.

5 _ Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.

6 _ Add egg yolks, 1 at a time, beating well after each addition.

7 _ Stir in chocolate and vanilla.

8 _ Add flour mixture alternately with buttermilk, beating well after each addition.

9 _ Beat egg whites with electric mixer on high speed until stiff peaks form.

10 _ Fold into your batter.

11 _ Pour evenly into prepared pans.

12 _ Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).

13 _ Immediately run spatula between cakes and sides of pans.

14 _ Cool 15 minutes; remove from pans.

15 _ Remove wax paper and cool completely on wire racks.


For the frosting:
1 _ Place milk, sugar, butter, egg yolks and vanilla in large saucepan.

2 _ Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.

3 _ Remove from heat.

4 _ Stir in coconut and pecans.

5 _ Cool to room temperature and of spreading consistency.

6 _ Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.

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