German Chocolate Cake With Coconut Pecan Frosting

 

Recipes

German Chocolate Cake With Coconut Pecan Frosting 

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 

 DIRECTIONS

Grease and flour the bottoms of 3 (9") round cake pans

and line with wax paper.

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

Stir until chocolate is completely melted.

Sift flour

baking soda and salt; set aside.

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

Add egg yolks

1 at a time

beating well after each addition.

Stir in chocolate and vanilla.

Add flour mixture alternately with buttermilk

beating well after each addition.

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

Fold into your batter.

Pour evenly into prepared pans.

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

Immediately run spatula between cakes and sides of pans.

Cool 15 minutes; remove from pans.

Remove wax paper and cool completely on wire racks.

For the frosting:.

Place milk

sugar

butter

egg yolks and vanilla in large saucepan.

Stirring constantly

cook on medium heat 12 minutes or until thickened and golden brown.

Remove from heat.

Stir in coconut and pecans.

Cool to room temperature and of spreading consistency.

Spread the coconut-pecan between each of the layers

and then over top and sides of whole cake.