German Chocolate Cake

This recipe came from Betty Crocker.  I doubled the frosting so that I could cover the entire cake with highly addictive coconut topping.  I've never been fond of cake with unfrosted sides.

The original recipe called for the chocolate to be melted in water. I just couldn't do it so I used some skim milk instead.

German Chocolate Cake

4 oz sweet chocolate
1/2 cup milk
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 cup butter
4 eggs seperated
1 tsp vanilla
1 cup buttermilk

Frosting
3 egg yolks
1 cup sugar or brown sugar
1/2 cup butter
12 oz can evaporated milk
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecans

Melt chocolate and 1/2 cup milk in the microwave. Stir often until melted completely. Set aside to cool.

Beat butter and sugar together until creamy. Add in yolks mixing throughly. Add in melted chocolate mixture and vanilla. Mix in flour, baking soda, and salt alternately with buttermilk. Set batter aside.

Use mixer to whip egg whites to stiff peaks. Fold egg whites gently into batter.

Pour batter into three 9 inch rounds, greased and lined with parchment paper.  Bake at 350 for 30 to 35 minutes or until cakes test as done. Cool 10 minutes in pans before removing to finish cooling.

In a saucepan mix together yolks, sugar, butter, evaporated milk, and vanilla. Cook over medium heat, stirring constantly, until thickened and bubbly.  Remove from heat and stir in coconut and pecans. Cool completely. Mixture will firm and become spreadable.

Place one cake round on serving plate. Frost to. Place second cake round on top of first and frost top. Repeat with final round, spreading frosting down sides. Enjoy.