Ingredients:
For the Cake:
- 1 (1 ounce) package German’s sweet chocolate
- ½ cup boiling water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 large egg whites, beaten to stiff peaks
For the Coconut Pecan Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup flaked coconut
Instructions:
Make the Cake:
- Prepare the Chocolate: Melt the German’s sweet chocolate in the boiling water. Set aside to cool.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Wet Ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla extract and cooled chocolate mixture.
- Alternate Wet and Dry: Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Egg Whites: Gently fold in the beaten egg whites until just combined.
- Bake: Pour batter into two greased and floured 9-inch round cake pans. Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Let cakes cool completely in pans before frosting.
Make the Coconut Pecan Frosting:
- Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Add Remaining Ingredients: Beat in the sweetened condensed milk, vanilla extract, pecans, and coconut until well combined.
- Frost the Cake: Once the cakes are completely cooled, frost the top and sides of each layer. Assemble the cake and frost the top and sides of the assembled cake.
Enjoy your delicious German Chocolate Cake!