German Chocolate Cake

German Chocolate Cake has always been one of my favorites. I would always request it on my birthday growing up. I haven't had/or made it for years, but my aunt requested it for her birthday cake and I was asked to make it. Now I know why I love it so much......butter. There is so much butter it is frightening, but there is no way around it. My suggestion is just to enjoy every delicious, moist bite!!

1/2 cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
2 1/2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Grease, flour and line 2 - 9 inch round pans with parchment paper or wax paper rounds. Sift the flour, add baking soda and salt to flour. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 eggs, one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture, alternately with the buttermilk, mixing just until incorporated. Do not over mix.

Pour into 2- 9 inch pans. Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack. Wrap in Saran or other plastic wrap and place in freezer until frozen and ready to fill and frost cake.


Coconut Pecan Filling

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) flake coconut, I used sweetened (about 2-2/3 cups)
1-1/2 cups chopped pecans

Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12-15 minutes or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and pecans; mix well. Cool to room temperature before frosting cake.


Chocolate Frosting

1/4 cup (1/2 stick) butter, at room temperature
1/4 to 1/3 cup unsweetened cocoa powder
1 1/2 to 2 cups powdered sugar
1/4 teaspoon salt
2-3 tablespoons milk
1 teaspoon vanilla extract

Cream butter. Stir in cocoa and salt. Add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 1 1/2 cups frosting.

Assembly:

Take cake layers out of freezer.

Place one layer on serving plate.

Top with half of filling.

Lay other layer on top.

Frost sides of cakes with chocolate frosting.

Spread rest of filling on top of cake.

Shred some chocolate on top of cake.