German Chocolate cake



For Kelli and everyone who enjoys this sehr gut dessert – enjoy!

      Heat oven to 350*. Pour a small amount of cooking oil into the bottom of (3) 8 or 9″ round
      cake pans, cut paper towels or napkins to fit and place in pan (or waxed paper). Place in a
      heatproof bowl
4 oz. sweet baking chocolate
       Pour over and stir until melted
1/2 C. boiling water
       Let cool. In a mixing bowl whip until stiff peaks form
4 egg whites
       In another bowl, cream until light and fluffy
1 C butter
2 C sugar
       Beat in one at a time
4 egg yolks
       On low speed, add chocolate and
1 tsp vanilla
       Mix in the following ingredients, alternating dry and liquid
2 1/2 C cake flour
1 tsp baking soda
1 tsp salt
1 C buttermilk (or 1 TBSP lemon juice or vinegar + milk to make 1 cup)
       Mix until batter is smooth, fold in the beaten egg whites Divide among pans. Bake until cakes
       test done with toothpick; 30 – 40 minutes. Cool then frost between layers and top with Pecan
       Coconut Frosting.

       In a large saucepan, whisk together
1 1/2 C evaporated milk
5 egg yolks
1 tsp vanilla
3/4 C butter
1 1/2 C sugar
        Cook over medium heat stirring occasionally until thick – about 13 minutes. Add
1 C brown sugar
1 1/2 C chopped pecans
2 C shredded or flaked coconut