- Cake: 2 4 oz pkg German chocolate -- chopped
2 c unsifted all purpose flour
1/2 c unsweetened cocoa
1 tbsp baking powder
1 tsp salt
3/4 c unsalted butter -- room temperature
2 c sugar
1 1/2 tsp vanilla
3 eggs, separated -- room temperature
1 c mashed potatoes -- sieved
1/2 c buttermilk
Pecan-Coconut Frosting: 2 1/4 c sugar --see note
1 c plus
2 tbsp unsalted butter
1 12 oz can evaporated milk
1 5 oz can evaporated milk
6 egg yolks
1 tbsp plus 1 teas vanilla
3 c chopped pecans -- toasted
4 1/4 c shredded sweetened coconut -- lightly toasted
pecan halves and toasted coconut -- garnish
350. Grease and flour three 9-inch round cake pans; tap out excess flour.
1/2 cup water in microwave-safe bowl. Microwave at full power
50 seconds; stir until melted. Or melt in saucepan. Combine flour, cocoat powder, baking powder and salt in bowl. Beat together butter and sugar in large bowl until smooth and creamy. Beat in vanilla, egg yolks and mashed potatoes. Beat in melted chocolate, beating until well-blended.
3 additions, beginning and ending with dry ingredients and beating
45 seconds after each addition. Beat egg whites in clean medium-size bowl with clean beaters until stiff, but not dry peaks form. Fold beaten egg whites and the remainin chopped chocolate into the cake batter until no streaks of white remain. Scrape the batter into prepared cake pans, dividing equally.
350 oven for 20-25 minutes or until wooden pick inserted in centers comes out with a few moist crumbs on it. Cool cakes in pans on wire racks
10 minutes; turn cakes out onto wire racks to cool completely.
2 cans evaporated milk, egg yolks and vanilla in a large heavy saucepan. Cook over medium heat, stirring constantly with wooden spoon, for 12 minutes or until butter is melted, sugar is dissolved and mixture turns golden. Scrape into large bowl. Stir in
2 1/2 cups of the pecans and the coconut. Let stand, stirring occasionally, until the frosting is lukewarm and a good spreading consistency.
1 cup frosting. Repeat with remaining layers. Frost sides of cake with
3 cups frosting. Press the remaining chopped pecans around sides of cake. Decorate cake with pecans halves and toasted coconut.
