GERMAN CHOCOLATE CAKE & COCONUT PECAN FROSTING

German Chocolate Cake & Coconut Pecan Frosting image

Provided by Rose Mary Mogan

Time 35m

Number Of Ingredients 18

COCONUT PECAN FROSTING FOR GERMAN CHOCOLATE CAKE
1 c sugar
1 c evaporated milk
3 large egg yolk slightly beaten
1 stick butter
1 tsp pure vanilla extract
1 1/3 c shredded coconut
1 c chopped pecans
GERMAN CHOCOLATE CAKE SCRATCH VERSION
4 oz baker's german sweet chocolate,chopped
2 1/2 c cake flour
1 tsp baking soda
1/4 tsp salt
2 stick unsalted butter (8 ounces)
2 c sugar
4 large eggs, separated
1 tsp vanilla extract
1 c buttermilk

Steps:

1. In a medium sauce pan mix the evaporated milk, sugar, beaten egg yolks, butter and vanilla.
2. Cook and stir over medium heat until thickened, about 12 to 15 minutes. Then stir in coconut and pecans.
3. Allow to cool until thick enough to spread, beating occassionally. This recipe makes enough to frost the TOPS ONLY OF 3 (9") LAYER CAKES, or tops and sides of 2 layer cakes.
4. NOTE IF YOU WANT TO COVER BOTH TOP AND SIDES, MAKE ONE AND A HALF TIMES THE RECIPE . THIS SHOULD GIVE YOU ENOUGH. Or you may opt to do as I did here, to get more serving bake it in a sheet cake pan.
5. ALSO NOTE: The frosting you see here is a TRIPLE RECIPE, SO KEEP THAT IN MIND. Recipe given is for ONE RECIPE ONLY.
6. Cream butter & sugar in a medium bowl till light and smooth. Beat in egg yolks,one @ a time. Add vanilla and beat on high speed till light & fluffy about 3 minutes. Add chocolate and blend on low speed. Alternating with buttermilk, fold in dry ingredients into butter mixture beginning and ending with dry ingredients. In a large bowl beat the egg whites on high speed till soft peaks form then fold into cake batter. Divide batter evenly among 3 pans and smooth tops. Bake in preheated 350 degree oven 30 to 35 minutes, until the cake pulls away from sides of pan, & center springs back when gently pressed. Set on racks and allow to cool. Then frost as directed above.