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German Sweet Chocolate Cake

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Ingredients
  

  • 4 oz Baker’s German Sweet Chocolate
  • 1/2 cup water
  • 2 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 sticks butter softened
  • 2 cups sugar
  • 4 eggs separated
  • 1 tsp vanilla
  • 1 cup buttermilk

Filling/Frosting

  • 1 can evaporated milk
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 4 egg yolks
  • 1 1/2 tsp vanilla
  • 7 oz pkg coconut
  • 1 1/2 cups pecans chopped

Instructions
 

  • Line bottoms of 3 9” cake pans with wax paper, grease sides.
  • Microwave chocolate and water 1 ½ - 2 minutes until chocolate is almost melted, stirring after each minute.
  • Stir until chocolate is completely melted.
  • Mix flour, baking soda and salt, set aside.
  • Beat butter and sugar in large bowl until light and fluffy.
  • Add egg yolks one at a time, beating well after each addition.
  • Stir in chocolate mixture and vanilla.
  • Add flour mixture alternately with buttermilk, 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 butter, pour evenly into prepared pans.
  • Bake at 350°for 30 minutes, immediately run spatula between cakes and sides of pans.
  • Cool 15 minutes, remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
  • Spread coconut-pecan filling and frosting between layers and on top of cake.

Frosting/filling

  • Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.
  • Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
  • Remove from heat. Add coconut and pecans, mix well.
  • Cool to room temp and of desired spreading consistency.
  • Makes enough to fill and frost top of 3 layer cake or tops of 2 13" x 9" cakes or 24 cupcakes.