German Chocolate Cake with Coconut-Pecan Frosting

Enjoy this nutty German chocolate cake layered evenly by coconut and pecans frosting.

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Servings 16

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ingredients 17
Prep Time 30 min
Total Time 2 hr 50 min

Ingredients

Cake

4: oz sweet baking chocolate, cut into pieces

1/2: cup water

2: cups sugar

1: cup butter or margarine, softened

4: eggs

2 1/2: cups all-purpose flour

1: teaspoon baking soda

1/2: teaspoon salt

1: cup buttermilk

1: teaspoon vanilla

Frosting

1: cup sugar

1: cup evaporated milk

1/2: cup butter or margarine

3: eggs, beaten

1 1/3: cups flaked coconut

1: cup chopped pecans or walnuts

1: teaspoon vanilla

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Directions

1 Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool.
2 In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans.
3 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
4 In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes.
5 Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.