German Chocolate Cake

By MrAntman

3 layered cake with drizzled icing.

Ingredients

• Cake:
• 4 oz. sweet chocolate, chopped
• 1/2 c. water
• 1 c. softened butter
• 2 c. sugar
• 4 eggs, separated
• 1 tsp. vanilla extract
• 2 1/2 c. cake flour
• 1 tsp.baking soda
• 1/2 tsp. salt
• 1 c. buttermilk
• Frosting:
• 1 1/2 c.sugar
• 1 1/2 c. evaporated milk
• 3/4 c. butter
• 5 egg yolks, beaten
• 2 c. flaked coconut
• 1 1/2 c. chopped pecans
• 1 1/2 tsp. vanilla extract
• Icing:
• 1 tsp. shortening
• 2 oz. semisweet chocolate

Preparation

Step 1

Cake: Line 3 greased 9 in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.
In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Mix in melted chocolate and vanilla.
Combine flour, baking soda and salt; add to the creamed mixture in batches, alternating with buttermilk and beating well after each addition.
In a small bowl and with clean beaters, beat 4 egg whites until stiff peaks form. Fold a fourth of egg whites into creamed mixture; fold in remaining whites.
Pour batter into prepared pans. Bake at 350 for 24-28 minutes or until toothpick comes out clean. Cool 10 min. before removing from pans; allow to cool completely.

Frosting: In small saucepan, heat sugar, milk, butter and 5 egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of frosting over each cake layer; stack layer.

Icing: In microwave, melt shortening and chocolate; stir until smooth and drizzle over cake.