German Chocolate Cake

This is a classic recipe - exactly what you expect: moist, chocolate cake with sweet coconut-pecan frosting. This recipe is one my mom has made for a long time, so it's tried and true.

German Chocolate Cake
from my mother

½ c. boiling water
2 ½ c. cake flour or 2 c. flour
1 4-oz. bar sweet cooking chocolate
1 c. butter, softened
½ tsp. salt
2 c. sugar
1 c. buttermilk
4 egg yolks (reserve whites)
4 egg whites, stiffly beaten
1 tsp. vanilla
1 tsp. baking soda

Coconut-Pecan Frosting
1 c. evaporated milk
1 tsp. vanilla
1 c. sugar
1 1/3 c. flaked coconut
3 egg yolks
1 c. chopped pecans
½ c. butter

Heat oven to 350˚. Grease two round pans. In small bowl, pour boiling water over chocolate, stirring until chocolate is melted; set aside to cool.

In large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. On low speed, blend in chocolate and vanilla. Mix in flour, soda, and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Bake approximately 40 minutes. Frost with Coconut-Pecan Frosting.

For frosting: Combine evaporated milk, sugar, egg yolks, butter and vanilla in small saucepan. Cook and stir over medium heat until thick, about 12 minutes. Stir in coconut and pecans. Beat until thick enough to spread.