Ingredients Jump to Instructions ↓

  1. Cake: 2 4 oz pkg German chocolate -- chopped

  2. 2 c unsifted all purpose flour

  3. 1/2 c unsweetened cocoa

  4. 1 tbsp baking powder

  5. 1 tsp salt

  6. 3/4 c unsalted butter -- room temperature

  7. 2 c sugar

  8. 1 1/2 tsp vanilla

  9. 3 eggs, separated -- room temperature

  10. 1 c mashed potatoes -- sieved

  11. 1/2 c buttermilk

  12. Pecan-Coconut Frosting: 2 1/4 c sugar --see note

  13. 1 c plus

  14. 2 tbsp unsalted butter

  15. 1 12 oz can evaporated milk

  16. 1 5 oz can evaporated milk

  17. 6 egg yolks

  18. 1 tbsp plus 1 teas vanilla

  19. 3 c chopped pecans -- toasted

  20. 4 1/4 c shredded sweetened coconut -- lightly toasted

  21. pecan halves and toasted coconut -- garnish

  22. 350. Grease and flour three 9-inch round cake pans; tap out excess flour.

  23. 1/2 cup water in microwave-safe bowl. Microwave at full power

  24. 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.

  25. 3 additions, beginning and ending with dry ingredients and beating

  26. 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.

  27. 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

  28. 10 minutes; turn cakes out onto wire racks to cool completely.

  29. 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

  30. 2 1/2 cups of the pecans and the coconut. Let stand, stirring occasionally, until the frosting is lukewarm and a good spreading consistency.

  31. 1 cup frosting. Repeat with remaining layers. Frost sides of cake with

  32. 3 cups frosting. Press the remaining chopped pecans around sides of cake. Decorate cake with pecans halves and toasted coconut.


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