Ingredients:
For the Cake:
- 1/2 cup boiling water
- 4 oz German chocolate, chopped
- 2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Directions:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a small bowl, pour boiling water over the chopped German chocolate and stir until melted; set aside.
- Sift together flour, cocoa powder, baking soda, and salt; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla extract and melted chocolate.
- Alternately add flour mixture and buttermilk to the creamed mixture, starting and ending with flour.
- In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Divide the batter among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat; stir in vanilla, coconut, and pecans.
- Cool cakes in pans on wire racks for 10 minutes, then remove from pans and cool completely.
- Spread frosting between layers and over the top and sides of the cake.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes