German Chocolate Cake

By LPGerrald

Ingredients

• Coconut-Pecan Filling:
• 1 pkg. (4 oz) Sweet Baking Chocolate
• 1/2 cup water
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 egg yolks
• 1 teaspoon vanilla
• 1 cup buttermilk
• 4 egg whites
• 1 can (12 oz) evaporated milk
• 1 1/2 cups sugar
• 3/4 cup butter
• 4 egg yolks, slightly beaten
• 1 1/2 teaspoon vanilla
• 1 pkg. (7 oz) shredded coconut (about 2 1/3 cups)
• 2 cups chopped pecans

Details

Servings 12

Preparation

Step 1

Heat oven to 350 degrees. Line bottoms of 3 (9") round cake pans with parchment paper.
Microwave chocolate and water on High for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl on medium speed utnil light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Sitr in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
Beat egg whites in another large bowl on high until stiff peaks form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in ceter. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove from pans. Remove wax paper and cool completely on wire racks.

Filling:
Stir milk, sugar, butter, egg yolks and vanilla in large saucepan. Stirring constantly, cook on medium heat for 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature. Spread between layers and over top of cake.