Family German Chocolate Cake

Ingredients

For the Cake:

• 1 pkg (4 oz) German sweet chocolate, chopped
• 1/2 cup boiling water
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 tsp vanilla extract
• 1 cup buttermilk

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup (1 stick) unsalted butter
• 1 tsp vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Melt chocolate in boiling water, stirring until smooth. Let it cool.
3. In a bowl, sift together flour, baking soda, and salt.
4. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla.
5. Alternately add flour mixture and buttermilk to the batter, beginning and ending with flour. Mix until just combined.
6. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
7. Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then remove and cool completely.

Make the Frosting:

1. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened—about 10–12 minutes.
2. Remove from heat; stir in vanilla, coconut, and pecans. Let cool to room temperature before spreading.

Assemble the Cake:

1. Place one cake layer on a plate. Spread 1/3 of the frosting on top.
2. Repeat with second and third layers, spreading remaining frosting on top and sides if desired (traditionally, only the tops are frosted).