German chocolate cake from bob hogan

1 servings

Ingredients

Quantity Ingredient
½ cup -boiling water
1 (4oz.) bar sweet cooking chocolate
1 cup Butter
2 cups Sugar
4 Eggs;separated
1 teaspoon Vanilla
2½ cup Cake flour
1 teaspoon Baking soda salt
1 cup Buttermilk
1 cup Evaporated milk
1 cup Sugar
3 Egg yolks
½ cup Butter
1 teaspoon Vanilla
1⅓ cup Flaked coconut
1 cup Pecans;chopped

Directions

COCONUT-PECAN FROSTING

CAKE: Pour boiling water over chocolate in small bowl; stir until melted. Set aside to cool.

In large mixer bowl, cream butter and sugar until light and fluffy; add egg yolks 1 at a time, beat after each addition. On low speed beat in chocolate and sifted dry ingredients, beating whites.

Divide among 3 (8 or 9 inch) greased and floured cake pans or line greased pans with waxed paper. Bake at 350 degrees for about 35 minutes. Frost with Coconut-Pecan Frosting.

ICING:

Combine all but coconut and pecans in saucepan; cook and stir over medium heat until thick, about 10-12 minutes. Stir in coconut and pecans. Spread between and on top of cooled cake layers.

"It's a guarantee to make your mouth water." Source: Jennifer Doyle, F-Cooking Posted by Bob Hogan on LuciferNet Cuisine

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