German Chocolate Cake

German Chocolate Cake

Cake:

4 squares Baker's German sweet chocolate

1/3 cup water

3/4 cup butter

1 1/2 cups sugar

3 egg yolks

3/4 tsp vanilla

1 3/4 cups cake flour

3/4 tsp baking soda

1/4 tsp salt

3/4 cup sour milk (2 tsp vanilla in a measuring cup and fill with milk to 3/4 cup mark)

3 egg whites

Frosting:

2/3 cup evaporated milk

2/3 cup sugar

2 egg yolks

1/3 cup butter

3/4 tsp vanilla

1 cup flaked coconut

2/3 cup chopped pecans

For the cake:  Preheat oven to 350 degrees.  Grease and flour 2 8" or 9" round pans, lined with parchment paper.  Melt chocolate with water and cool.  Cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating after each addition.  Blend in vanilla and chocolate.  Sift flour, baking soda and salt.  Alternately blend in flour mixture and sour milk, 1/3 at a time on low speed of mixer.  Blend on medium speed for 1 minute.  Beat egg whites until stiff peaks form.  Fold into cake batter.  Pour batter into prepared pans and bake for 40-50 minuets or until center comes out clean.  Cool.

For the frosting:  Combine milk, sugar, egg yolks, butter and vanilla in saucepan.  Cook over medium heat, stirring constantly until mixture comes to a full boil, about 5 minutes.  Continue boiling, stirring constantly, about 2 more minutes or until mixture turns a caramel color.  Add coconut and pecans.  Cool. 

Frost tops of each layer with frosting.  Assemble cake.  To cut cake, use knife dipped in hot water.

Recipe Source: Lillian Ulmer/Baker's German Chocolate box