German Chocolate Cake with Coconut-Pecan Frosting

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Ingredients

Cake
  • 4 oz sweet baking chocolate, cut into pieces
  • 1/2 cup water
  • 2 cups sugar
  • 1 cup butter or margarine, softened
  • 4 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla
Frosting
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup butter or margarine
  • 3 eggs, beaten
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans or walnuts
  • 1 teaspoon vanilla

Instructions

1 _ Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool.

2 _ In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans.

3 _ Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.


4 _ In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes.

5 _ Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.

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