German Sweet Chocolate Cake II

Recipe View Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. (5 minutes)

Recipe View Sift together the cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside. (5 minutes)

Recipe View In a double boiler or heatproof bowl set over simmering water, melt the chopped German sweet chocolate, stirring occasionally until smooth. Remove from heat and let cool to lukewarm. (10 minutes)

Recipe View In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. (5 minutes)

Recipe View Beat in the eggs one at a time, then stir in the melted chocolate and 1 teaspoon of vanilla extract. (3 minutes)

Recipe View Gradually add the sifted flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined. Do not overmix. (7 minutes)

Recipe View Pour the batter evenly into the prepared cake pans. (2 minutes)

Recipe View Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)

Recipe View Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View To make the frosting: In a medium saucepan, combine the evaporated milk, 1 cup of granulated sugar, egg yolks, 1/2 cup of butter, and 1 teaspoon of vanilla extract. (2 minutes)

Recipe View Cook over medium heat, stirring constantly, for about 12 minutes, or until the mixture thickens and turns a light golden brown. (12 minutes)

Recipe View Remove from heat and stir in the shredded coconut and chopped pecans. (3 minutes)

Recipe View Let the frosting cool to room temperature, stirring occasionally, until it reaches a spreadable consistency. (30 minutes)

Recipe View Once the cakes are completely cool, frost between the layers and over the top of the cake.