Debbi's German Chocolate Cake

* Exported from MasterCook *

Debbi's German Chocolate Cake

Recipe By : Family Circle 10-8-96
Serving Size : 18 Preparation Time :0:45
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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

Prepare cake: Combine half the chopped chocolate and 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.

Beat in flour mixture alternately with buttermilk in 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.

Bake in 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.

Prepare Pecan-Coconut Frosting: Combine sugar, butter, the 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.

Place one cake layer on serving plate; spread top with 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.

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