German Chocolate Cake with Coconut-Pecan Frosting

ByElina

Ingredients

Cake

4
oz sweet baking chocolate, cut into pieces
1/2
cup water
2
cups sugar
1
cup butter or margarine, softened
4
eggs
2 1/2
cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1
cup buttermilk
1
teaspoon vanilla

Frosting

1
cup sugar
1
cup evaporated milk
1/2
cup butter or margarine
3
eggs, beaten
1 1/3
cups flaked coconut
1
cup chopped pecans or walnuts
1
teaspoon vanilla

Steps

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  • 1
    Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool.

  • 2
    In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans.

  • 3
    Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.

  • 4
    In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes.

  • 5
    Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.

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