German Chocolate Cake With Coconut Pecan Frosting

Recipe by Kozmic Blues
READY IN: 1hr 10mins
YIELD: 1 Cake




  • Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
  • Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
  • Stir until chocolate is completely melted.
  • Sift flour, baking soda and salt; set aside.
  • Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
  • Add egg yolks, 1 at a time, beating well after each addition.
  • Stir in chocolate and vanilla.
  • Add flour mixture alternately with buttermilk, beating well after each addition.
  • Beat egg whites with electric mixer on high speed until stiff peaks form.
  • Fold into your batter.
  • Pour evenly into prepared pans.
  • Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
  • Immediately run spatula between cakes and sides of pans.
  • Cool 15 minutes; remove from pans.
  • Remove wax paper and cool completely on wire racks.
  • For the frosting:
  • Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
  • Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
  • Remove from heat.
  • Stir in coconut and pecans.
  • Cool to room temperature and of spreading consistency.
  • Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.