German Chocolate Cake
- 4 ounces German sweet chocolate, chopped
- 1/2 cup water
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, separated, room temperature
- 1 teaspoon vanilla extract
- 2-1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1-1/2 cups sugar
- 1-1/2 cups evaporated milk
- 3/4 cup butter
- 5 large egg yolks, room temperature, beaten
- 2 cups sweetened shredded coconut
- 1-1/2 cups chopped pecans
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon shortening
- 2 ounces semisweet chocolate
- Line three greased 9-in. round baking pans with waxed paper.
- Grease waxed paper and set aside. In a small saucepan, melt chocolate with water over low heat; cool.
- Preheat the oven to 350°.
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
- Beat in 4 egg yolks, 1 at a time, beating well after each addition.
- Blend in melted chocolate and vanilla.
- Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
- In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form.
- Fold a fourth of the egg whites into the creamed mixture; fold in remaining whites.
- Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a small saucepan, heat sugar, milk, butter and 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 the frosting over each cake layer and stack the layers.
- In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.
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