German Chocolate Cake

from Allrecipes

The ironic thing about German Chocolate Cake is that it is most certainly NOT German. Pecans aren't even grown over here and are actually quite difficult to find. That being said, this is a delicious, fancy looking cake.

Cake:

1/2 cup water

4 oz (113 grams) chocolate

1 cup buter, softened

2 cups white sugar

4 eggs (separate yolks and whites)

1 tsp vanilla extract

1 cup buttermilk

2 1/2 cups cake flour (all purpose is next best)

1 tsp baking soda

1/2 tsp salt

Filling:

1 cup white sugar

1 cup evaporated milk

1/2 cup (70 grams) butter

3 egg yolks, beaten

1 1/3 cups flaked coconut

1 cup chopped pecans

1 tsp vanilla extract

1/2 tsp salt

Chocolate Sauce:

2 ounces chocolate

1 Tbsp butter

Preheat oven to 350 F (175 C). Grease and flour three 9" round pans (I used two 10" pans). Sift together flour, baking soda and salt. Set asidde. In a small saucepan, heat water and 4 ounces of chocolate until melted. Remove from heat and allow to cool.

In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in melted chocolate and vanilla, then add the flour mixture alternating with the buttermilk, mixing just until incorporated (do not overmix!)

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in the remaining whites until no streaks remain. Pour into your prepared bake pans and bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before removing.

To make the filling, combine 1 cup of sugar, evaporated milk, 1/2 cup butter and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat, stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread filling between layers and on top of the cake. In a small saucepan, melt the butter and chocolate together, stir until smooth and then drizzle down the sides of the cake.

Some people prefer to toast the pecans and coconut before adding them to the filling, but that is up to you.