German Chocolate Cake

A great recipe for the classic version of a German chocolate layer cake with coconut pecan filling and frosting.

Recipe Ingredients:

Cake:
1 (4-ounce) package sweet baking chocolate
1/2 cup boiling water
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup butter
2 cups granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 large egg whites, stiffly beaten

Coconut Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup butter
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans

Cooking Directions:

1. For Cake: Preheat oven to 350°F (175°C). Line bottoms of three 8 or 9-inch round cake pans with cooking parchment or waxed paper. Set aside.
2. Pour boiling water over chocolate, stirring until chocolate is melted. Cool.
3. In medium bowl, combine flour, salt and baking soda; set aside.
4. With an electric mixer, cream butter and sugar until light and fluffy; add egg yolks one at a time, beating well after each. On low speed, beat in melted chocolate and vanilla. Add the flour mixture alternately with buttermilk to chocolate mixture beating after each addition until batter is smooth.
5. Fold stiffly beaten egg whites into cake batter.
6. Pour into prepared cake pans and bake for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean. Transfer to rack and cool 10 minutes before removing from pans. Cool completely.
7. Fill layers and frost top only with Coconut Pecan Frosting.
8. For Coconut Pecan Frosting: Beat together milk and egg yolks in medium saucepan. Stir in sugar, butter and vanilla. Cook and stir over medium heat until mixture thickens, about 12 minutes.
9. Remove from heat and add coconut and pecans. Beat until frosting is of spreading consistency.

Makes 12 servings.