German Chocolate Cake with Coconut Pecan Frosting

Today is National German Chocolate Cake Day! Probably one of my ALL-TIME favorite cakes! This delicious cake is NOT diet-friendly but it IS worth every bite!



Serves: 12

For Cake
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

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
Directions:

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.

Courtesy of www.food.com

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