German Chocolate Cake

– 1/2 cup boiling water

– 4 ounces German sweet chocolate, chopped

– 2 cups all-purpose flour

– 1 teaspoon baking soda

– 1/4 teaspoon salt

– 1 cup butter, softened

– 2 cups sugar

– 4 large eggs, separated

– 1 teaspoon vanilla extract

– 1 cup buttermilk

– Coconut-Pecan Frosting:

– 1 cup sugar

– 1 cup evaporated milk

– 1/2 cup butter

– 3 large egg yolks, beaten

– 1 teaspoon vanilla extract

– 1 1/3 cups flaked coconut

– 1 cup chopped pecans

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
Stir together the boiling water and chopped chocolate until the chocolate is melted; set aside to cool.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla.
Alternately add flour mixture and buttermilk to the creamed mixture, beginning and ending with flour mixture.
In another bowl, beat egg whites until stiff peaks form. Fold into the batter. Divide the batter among the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
For frosting, combine sugar, evaporated milk, butter, and egg yolks in a saucepan. Cook over medium heat until thickened. Remove from heat; stir in vanilla, coconut, and pecans. Cool until thick enough to spread. Spread frosting between layers and on top and sides of cake.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes

Kcal: 560 kcal | Servings: 12 servings