German Chocolate Cake

This is my husband’s all-time favorite dessert.  For years I made it every year for his birthday.  Then life just kind of got in the way and he didn’t say anything about missing it at all, so I kind of thought he didn’t care any more.  Fast forward to a couple of weeks ago, when he commented that since I wasn’t making it, could I go by our local cupcake place and get him a couple of German chocolate cupcakes?  Guess who was eating home-made German Chocolate Cake for his b-day this year?!

If you are looking for quick and easy – move along.  This recipe will not be the one for you!  But if you are looking for a big return on a little extra effort, this one pays back in a huge way!  Awesome texture and flavor.  Just really can’t beat it.  

Cake

1 – 4 oz pkg Baker’s German Sweet Chocolate
1/2 cup boiling water
2 cups sugar
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
1 cup butter
4 egg yolks
2 1/4 cup flour
1/2 tsp salt
4 egg whites, slightly beaten

Melt chocolate in boiling water; cool; cream butter and sugar until fluffy; add yolks one at a time, beating well after each addition.  Blend in vanilla and chocolate.  Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition ’til smooth.  Fold in beaten egg whites.  Pour batter into 3 9″ layer pans (round); line bottoms with wax paper.  Bake at 350 degrees for 30-35 minutes.  Cool.  Frost tops only.

Coconut Pecan Frosting

Combine:

1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter
1 tsp vanilla

Cook and stir over medium heat ’til thickened, about 12 minutes.  Add 1 1/3 cups coconut and 1 cup chopped pecans.  Cool until thick enough to spread, beating occasionally.  Yield:  2 1/2 cups.