Recipe - Debbis German Chocolate Cake

CAKE BATTER
8 ounce German's Chocolate, divided
One half cup Boiling water
2 cup Allpurpose flour
One half cup Cocoa powder
1 tablespoon Baking powder
1 teaspoon Salt
1 One half Sticks unsalted butter (12
tablespoons), room temp.
2 cup Granulated sugar
1 One half teaspoon Vanilla extract
3 lg Eggs, separated
1 cup Hot mashed potatoes
One half cup Buttermilk

COCONUT PECAN FROSTING
2 One fourth cup Granulated sugar
2 One fourth Sticks unsalted butter, 18
tablespoons
17 ounce Evaporated milk
6 lg Egg yolks
1 tablespoon Plus 1 teaspoon vanilla
extract
3 cup Chopped pecans, toasted
10 One half ounce Sweetened coconut flakes,
toasted
12 Pecan halves, for garnish

Cake Directions:

Butter and flour 3 nine inch cake pans. Preheat oven to 350øf.

Grate 4 ounces of the German's chocolate and set aside. Blend the remaining
4 ounces of German's Chocolate with the boiling water in a small bowl or
measuring cup; set aside to cool slightly.

In a large bowl whisk together and blend well the flour, cocoa powder,
baking powder, and salt. Set aside.

With electric mixer, blend 1 One half sticks butter, sugar; add egg yolks one at
a time blending well after each addition. Ad vanilla and continue to blend.
Add mashed potatoes, beat in. Pour in chocolatewater mixture and blend
well. Blending slowly at first and speeding up as additions are made,
alternately add dry ingredients and buttermilk 1/3 at a time. End with dry
ingredients.

In a glass, copper, or stainless steel bowl beat three egg whites to form
stiff peaks. Gently fold egg whites and grated chocolate into batter to
blend completely.

Distribute batter in three prepared pans as evenly as possible. Bake 20 to
25 minutes at 350øf. Remove when done. Cool on a wire rack.

Frosting Directions:

Remove One half cup of the toasted pecans and 2 tablespoons of the toasted
coconut and set aside for garnish.

In a sauce pan on medium heat, mix evaporated milk and 2 One fourth sticks butter.
Whisk and melt until thoroughly blended. Add sugar and whisk to blend and
cook down the sugar. Whisking briskly so as not to cook the egg, add egg
yolks one at a time. Add vanilla and mix well. Cook over lowmedium heat
for about 12 minutes to cook it down and until it has a rich caramel color.
Cool slightly. Stir in the coconut and toasted pecans; blend well.

Finishing cake: Stack layers, using a thin layer of frosting as filling.
Frost entire cake. Use remaining pecans, press evenly into sides of cake
all the way around. Place pecan halves around edge of top. Place coconut in
the center of the top.
Recipe by: Debbi Fields Great American Desserts (book and PBS) Posted to
MCRecipe Digest V1 #618 by Terilynn Sanford terily@tenet.edu on May 23,
1997