GERMAN CHOCOLATE CAKE

★Ingredients

For the Cake:

1/2 cup water

1 cup butter, softened

4 ounces German sweet chocolate, chopped

2 cups sugar

4 large eggs, separated

1 teaspoon vanilla extract

2 1/2 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

For the Coconut-Pecan Frosting:

1 1/2 cups evaporated milk

1 1/2 cups sugar

3/4 cup butter

4 large egg yolks

1 1/2 teaspoons vanilla extract

2 cups sweetened flaked coconut

1 1/2 cups chopped pecans

★Instructions

For the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Combine water and chocolate in a small saucepan over low heat, stirring constantly until melted. Let cool.
3. Cream butter and sugar in a large bowl until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla and chocolate mixture.
4. Sift together flour, baking soda, and salt. Add to the chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended.
5. In a separate bowl, beat egg whites on high speed until stiff peaks form. Gently fold into batter.
6. Pour batter into prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes, then remove from pans and cool completely on wire racks.

For the Coconut-Pecan Frosting:

1. Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a heavy saucepan. Cook over medium heat, stirring constantly, until thickened and golden brown, about 12 minutes.
2. Remove from heat and stir in coconut and pecans. Cool to room temperature, stirring occasionally.

Assembling the Cake:

1. Place one cake layer on a serving plate. Spread with one-third of the frosting. Repeat with the second layer and more frosting.
2. Top with the third layer and spread the remaining frosting over the top and sides of the cake.

Enjoy!