German Chocolate Cake Recipe

Begin by heating the oven to 350°F. Spray the bottoms and sides of three 8-inch with non stick baking spray. Line with parchment paper if preferred.

In a bowl, add chopped chocolate to boiling water and whisk until smooth then set aside to cool.

To the bowl of your stand mixer, add butter and both sugars and beat on medium high speed until light and fluffy.

Next add egg yolks, one at a time, then add in cooled chocolate and mix until incorporated.

Slow down your mixer to low speed. Whisk together flour, baking soda and salt then add to bowl in increments until smooth.

Next add buttermilk and vanilla extract and mix until smooth. Finally using a spatula, carefully fold previously separated stiff egg whites into batter.

Divide batter evenly into cake pans and bake 35-40 minutes or until a toothpick inserted into the center comes out clean.

Cool layers in pans for 10 minutes then remove and allow layers to cool to room temperature.

In a large saucepan, whisk together evaporated milk, sugar, yolks, butter, salt and vanilla until combined. Begin cooking over medium heat for about 14-19 minutes, stirring frequently, until thick and bubbly.

Stir in coconut and pecans then cool for about 30 minutes but continue to stir occasionally until mixture is very spreadable.

After 30 minutes, check to make sure it has thickened. If you need to add more coconut and pecans to make a stable frosting, you definitely can at this point. You want it to be spreadable and not too loose.

Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread the outside with remaining filling and add pecans as a garnish to the outside of the cake if desired.