German Chocolate Cake

By alas14

Ingredients

• CAKE:
• 1/2 cup water
• 1 4-oz pkg Baker's German Sweet chocolate bar
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter (2 sticks)
• 2 cups sugar
• 4 large eggs -- separated
• 1 teaspoon vanilla
• 1 cup buttermilk
• Line bottoms of 3 9" round cake pans with wax paper; grease sides of pan.
• Microwave chocolate and water in a large bowl until chocolate is almost melted.
• Stir until chocolate is completely melted.
• 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 until well blended after each addition.
• Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.
• Gently stir into batter. Pour evenly into prepared pans.
• Bake at 350 for 30 minutes or until toothpick inserted into centers comes out clean.
• Immediately run spatula between cakes and sides of pans. Cool 15 minutes.
• Remove cake layers from pans. Remove wax paper. Cool completely or wire racks.
• Spread Coconut-Pecan Filling between layers and onto top of cake.

Details

Servings 16

Preparation

Step 1

COCONUT-PECAN FILLING:
1 can (12oz) evaporated milk
1 1/2 teaspoon vanilla
1 1/2 cup sugar
1 pkg (7 oz) flaked coconut
3/4 cup butter (1 1/2 sticks)
1 1/2 cups chopped pecans
4 egg yolks, slightly beaten
Mix milk, sugar, butter, egg yolks, and vanilla in a large saucepan.
Cook over medium heat for 12 minutes, or until thickened and golden brown,
stirring constantly.
Remove from heat.
Add coconut and pecans; mix well.
Cool to room temperature and of desired speading consistency.
Makes about 4 1/2 cups or enough to fill and frost 3 layer cake or 24 cupcakes.