GERMAN CHOCOLATE CAKE WITH COCONUT – PECAN FROSTING

GERMAN CHOCOLATE CAKE WITH COCONUT – PECAN FROSTING

1 pkg (4oz) Bakers Germans Sweet Chocolate

1/2 cup boiling water

1 cup butter

2 cups sugar

4 egg yolks

1 tsp vanilla

2 cups All Purpose unsifted flour

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

4 egg whites stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar till fluffy. Add yolks one at a time.

beating well after each egg

Blend in vanilla and chocolate. add alternately until smooth. Fold in beaten egg whites

Pour into 3 9-inch layer pans that have been lined with wax paper

bake at 350 30-35 minutes Cool – Frost tops only.

COCONUT PECAN FROSTING

1 cup evaporated milk

1 c white sugar

3 egg yolk s

1/2 cup butter

tsp vanilla

1 to 2 cups flaked coconut

1 cup chopped pecans

Combine milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat. Cook, stirring frequently, until thickened, 10 to 15 minutes.

Take off heat and add in nuts and coconut

let it sit to cool

QUICK VERSION OF COCONUT PECAN FROSTING

1 can sweetened condensed milk

3 egg yolks

1/2 c butter

1 1/2 cups sweetened flaked coconut

1/2 c chopped pecans

1 tsp vanilla

Place condensed milk, egg yolks, and butter in a heavy 2-quart saucepan; cook over medium heat, stirring constantly, until bubbly, about 10 minutes. Remove from heat; stir in coconut, pecans, and vanilla. let cool before putting on cake