Professional German Chocolate Cake Recipe

Ingredients:

• 1/2 cup boiling water
• 4 ounces sweet cooking German chocolate
• 2 cups sugar
• 1 cup butter, softened
• 4 egg yolks
• 1 teaspoon vanilla
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 4 egg whites, stiffly beaten

Coconut Pecan Frosting:

• 1 cup sugar (1 1/2 cups)
• 1/2 cup butter (3/4 cups)
• 1 cup evaporated milk (12 oz. can)
• 1 teaspoon vanilla (1 1/2 tsp)
• 3 egg yolks (4 egg yolks)
• 1 1/3 cups flaked coconut (2 cups)
• 1 cup chopped pecans (1 1/2 cups) (optional)

Instructions:

1. Preheat the oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.
2. Pour boiling water over chocolate, stirring until melted; allow to cool. In a large mixing bowl, combine sugar and softened butter until light and fluffy. Gradually beat in egg yolks, one at a time. Mix in the melted chocolate and vanilla on low speed.
3. Alternately, mix in flour, baking soda, and salt with buttermilk, beating after each addition until the batter is smooth. Fold in stiffly beaten egg whites.
4. Divide the batter among the prepared pans. Bake square pans for 40-45 minutes or round pans for 35-40 minutes. Check for doneness with a toothpick inserted in the center. Allow cakes to cool and then top with Coconut-Pecan Frosting.

Coconut Pecan Frosting:

1. In a saucepan, mix sugar, butter, milk, vanilla, and egg yolks. Cook over medium heat, stirring occasionally, until thickened, approximately 12 minutes. Remove from heat.
2. Stir in coconut and pecans. Beat until the frosting reaches spreading consistency. Allow it to cool and thicken before icing the cake.