German Delight Chocolate Cake This rich and decadent German chocolate cake is a delightful blend of flavors, featuring a luscious coconut-pecan frosting that perfectly complements the moist cake layers. Ingredients 1/2 cup boiling water 4 oz German chocolate, chopped 2 cups sugar 1 cup butter, softened 4 eggs, separated 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk For the frosting: 1 cup evaporated milk 1 cup sugar 3 egg yolks 1/2 cup butter 1 teaspoon vanilla extract 1 1/3 cups flaked coconut 1 cup chopped pecans Instructions Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Pour boiling water over the chopped chocolate in a bowl, stir until melted, and set aside to cool. In a large bowl, cream 1 cup of sugar and butter until fluffy. Add egg yolks one at a time, beating well after each addition. Mix in vanilla and cooled chocolate into the creamed mixture until well incorporated. Combine flour, baking soda, and salt. Alternately add flour mixture and buttermilk to the creamed mixture, starting and ending with flour. Beat egg whites to stiff peaks and fold into the batter. Divide evenly among the prepared pans. Bake for about 30 minutes. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely. For the frosting, cook evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan until thickened. Stir in coconut and pecans. Cool to spreadable consistency. Assemble the cake by spreading frosting between layers, on top, and around the sides.
