German Chocolate Cake for 12 Servings

Instructions:

1. Melt the chocolate. Pour ½ cup boiling water over the chopped 4 oz German’s Sweet Baking Chocolate. Note: Stir until the mixture is glossy and completely smooth.
2. Cream the base. Beat 1 cup butter and 2 cups granulated sugar until light and fluffy. Note: This should take about 3 to 5 minutes for maximum aeration.
3. Incorporate the yolks. Add 4 egg yolks one at a time, beating well after each addition. Note: The batter should look creamy and pale yellow.
4. Add chocolate and vanilla. Blend in the melted chocolate mixture and 1 tsp vanilla extract. Stop when you smell the rich, sweet aroma of the combined fats and cocoa.
5. Mix dry ingredients. Sift together 2 ½ cups flour, 1 tsp baking soda, and ½ tsp salt.
6. Alternate liquids. Add the flour mixture and 1 cup buttermilk alternately to the batter. Note: Start and end with the flour to prevent the batter from curdling.
7. Whip the whites. In a clean bowl, beat the 4 egg whites until stiff peaks form. Note: They should stand straight up when you lift the whisk.
8. Fold gently. Fold the egg whites into the batter using a spatula. Note: Work in thirds and stop as soon as no white streaks remain.
9. Bake the layers. Divide into pans and bake 35 mins until a toothpick comes out clean and the center springs back.
10. Cook the frosting. Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and ½ cup butter in a saucepan. Note: Cook over medium heat for 12 minutes until thickened and bubbling gently.
11. Finish the topping. Remove from heat and stir in 1 tsp vanilla, 1 ½ cups coconut, and 1 cup toasted pecans. Note: Let it cool completely until it reaches a spreadable, gooey consistency.