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German Sweet Chocolate Cake with Coconut-Pecan Frosting

Source of Recipe


From "American Century Cookbook" by Jean Anderson






List of Ingredients



• -- Cake --
  
• 2 cups sifted all-purpose flour
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 1 (4-ounce) pkg. German's Sweet Chocolate
  
• 1/2 cup boiling water
  
• 1 cup (2 sticks) butter or margarine
  
• 2 cups sugar
  
• 4 egg yolks
  
• 1 tsp vanilla extract
  
• 1 cup buttermilk
  
• 4 egg whites, stiffly beaten
  
• .
  
• -- Coconut-Pecan Frosting --
  
• 1-1/2 cups evaporated milk
  
• 1-1/2 cups sugar
  
• 4 slightly beaten egg yolks
  
• 3/4 cup (1-1/2 sticks) butter or margarine
  
• 1-1/2 tsp vanilla extract
  
• 2 cups flaked coconut
  
• 1-1/2 cups chopped pecans
  






Instructions



1. Cake: Preheat oven to 350° F. Line the bottoms of three 9-inch layer cake pans with baking parchment or wax paper and set aside. Sift flour, baking soda and salt onto wax paper and set aside. Melt chocolate in boiling water, and cool.
   
   
2. Cream butter and sugar together until fluffy. Beat in egg yolks, one at a time. Blend in vanilla and melted chocolate. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating after each addition until smooth. Fold in beaten egg whites.
   
   
3. Divide batter among the three pans and bake 30 minutes, until cakes feel springy to the touch and begin to pull from sides of pans. Cool cake layers in pans on wire racks 15 minutes. Loosen carefully, turn out on racks, peel off baking parchment, and cool to room temperature.
   
   
4. Coconut-Pecan Frosting: Cook and stir evaporated milk, sugar, egg yolks, butter and vanilla over moderate heat until thickened and the color of caramel, about 12 minutes. Remove from heat; stir in coconut and pecans, and beat until of spreading consistency.
   
   
5. To Assemble: Frost top of each cake layer with coconut mixture, then sandwich layers together. Leave cake sides plain.
   
   Makes one 9-inch, 3-layer cake (16 servings).