German Chocolate Cake

For Cake:
1/2 cup water
1 pkg. (4-oz.) Baker's German’s sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
4 egg whites
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt


Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 3 - 9 inch round pans. Or, to make baked cake easier to remove from pans, lightly grease the pan, line with parchment paper, then lightly grease again.

2. Sift together the flour, baking soda, baking powder and salt. Set aside.

3. Melt chocolate and ½ cup water in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

4. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk (milk, flour, milk, flour...), mixing just until incorporated.



5. In a large mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour into 3 - 9 inch pans Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.


Allow to cool for 10 minutes in the pan, then turn out onto wire rack.


For Coconut-Pecan Filling:
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped roasted pecans
1 teaspoon vanilla extract


Directions:
In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.


For Creamy Chocolate Frosting:
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract


Directions
1. Sift together the confectioners' sugar and cocoa, and set aside.

2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.


To assemble the cake:
Spread Coconut-Pecan filling between layers and on top of cake. Spread chocolate frosting on sides of cake




This recipes is from www.allrecips.com