Ingredients:
CAKE:
1 pkg. (4 oz) Baker’s German Sweet Chocolate
½ cup water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk
COCONUT-PECAN FROSTING:
4 egg yolks
1 can (12 ounces) evaporated milk
1-1/2 teaspoons vanilla
1-1/2 cups sugar
¾ cup (1-1/2 sticks) butter
1 pkg. (7 ounces) coconut
1-1/2 cups pecans, chopped
Instructions:
GERMAN CHOCOLATE CAKE:
Step1: Preheat oven to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake pans with parchment paper. Butter sides of pans.
Step2: Microwave chocolate and water in large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
Step3: Mix 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.
Step4: Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
Step5: Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
Step6: Bake 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Step7: Cool in pans 15 minutes, remove layers from the pans to wire racks. Discard parchment paper, Cool cake layers completely. Step8: Spread coconut-pecan frosting between cake layers and onto top of cake
COCONUT-PECAN FROSTING:
Step1: Beat egg yolks, milk and vanilla in large saucepan with a wire whisk until well blended. Add sugar and butter and cook on medium heat until thickened and golden brown. Remove from heat.
Step2: Add coconut and nuts and mix well. Cool to desired consistency.
Step3: Makes about 4-1/2 cups of frosting, enough to frost 3 cake layers or 36 cupcakes.
