GERMAN'S Chocolate Cake
Course: Dessert
Cuisine: American
Keyword: birthday cake, cake, chocolate, coconut, pecan
Servings: 16 people
Ingredients
For the Cake
  • 4 oz. Baker's German's Sweet Chocolate
  • 3/4 Cup butter
  • 2 Cups flour
  • 1 tsp.  baking soda
  • 1/4 tsp. salt
  • 1 Cup  2 sticks unsalted butter, softened
  • 2 Cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 Cup  buttermilk
For the Coconut-Pecan Filling and Frosting
  • 4 egg yolks
  • 1 can  12 oz. evaporated milk
  • 1-1/2 teaspoons vanilla
  • 1-1/2 Cups  sugar
  • 3/4 Cup 1-1/2 sticks butter
  • 1 package  7 oz. sweetened shredded coconut
  • 1-1/2 Cups chopped pecans 3.5 ounces
Instructions
  1. Preheat oven to 350°F. Cover bottoms of 3 (9-inch) round cake pans with parchment paper; grease sides of pans.
  2. In a microwave safe bowl, microwave chocolate and butter in 50% heat 2 minutes. Stir and continue to microwave and stir every 30 seconds , until chocolate is completely melted.
  3. Combine the  flour, baking soda and salt; set aside.
  4. Transfer the melted chocolate to a bowl of a stand mixer, or very large bowl if using a hand mixer. Add the sugar and beat well. Add the eggs, 1 at a time, mixing well after each addition.  Add the vanilla. Scrape down the sides of the bowl well.
  5. Add half the flour mixture, mix well. Add the buttermilk, mix well, and then the rest of the flour mixture.
  6. Evenly pour into prepared pans.
  7. Bake for 25-33 minutes or until toothpick inserted in centers comes out clean. During the baking process, rotate the pans. Immediately run a small metal spatula around cake layers in pans.
  8. Cool in pans 15 minutes; remove layers from pans to wire racks. Remove and discard the parchment paper.
  9. While the cake layers are cooling, make the frosting. In a large saucepan, combine the egg yolks, evaporated milk, and vanilla; mix with a whisk.
  10. Add the sugar and butter; turn on the heat to medium and continuously mix while it cooks for 12-15 minutes, until thickened and golden brown. Remove from heat.
  11. Add the coconut and pecans; mix well. Cool to room temperature.
  12. Once the cake layers and the frosting has cooled, spread 1/3 of the frosting on the first layer of the cake, top with the next layer, another layer of frosting. Finally top with the final layer of cake and the remaining frosting.
Recipe Notes

Cake recipe adapted from Kraft, frosting recipe from Kraft (from the Baker's German Chocolate box)