German Chocolate Cake With Coconut Pecan Frosting

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• 1 (4 ounce) package sweet 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
• 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

Recipe

• 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.
• 16 for the frosting:.
• 17 place milk, sugar, butter, egg yolks and vanilla in large saucepan.
• 18 stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
• 19 remove from heat.
• 20 stir in coconut and pecans.
• 21 cool to room temperature and of spreading consistency.
• 22 spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.