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  1. If yall need a German Chocolate Cake recipe here you go

    • 4 oz Baker's German's Sweet Chocolate (broken into pieces)
    • ½ cup boiling water
    • 1 cup unsalted butter (softened)
    • 2 cups granulated sugar
    • 4 large eggs (separated: yolks and whites)
    • 1 teaspoon vanilla extract
    • 2 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup buttermilk

    Coconut-Pecan Frosting Ingredients

    • 1 cup evaporated milk
    • 1 cup granulated sugar
    • 4 large egg yolks
    • ½ cup unsalted butter
    • 1 teaspoon vanilla extract
    • 1 ½ to 2 cups sweetened shredded coconut
    • 1 cup chopped pecans

    Instructions

    1. Preheat and Prep: Heat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or line the bottoms with parchment paper).
    2. Melt Chocolate: Place the broken German's sweet chocolate in a small bowl, pour the ½ cup of boiling water over it, and stir until the chocolate is completely melted and smooth; let it cool.
    3. Mix Wet Base: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the 4 egg yolks (save the whites for later) one at a time, beating well after each addition, then stir in the vanilla extract. Mix in the cooled chocolate mixture.
    4. Combine Dry and Wet: Whisk together the flour, baking soda, and salt in a separate bowl. Add the flour mixture to the butter mixture alternately with the buttermilk, starting and ending with the flour, beating just until combined.
    5. Whip Egg Whites: In a clean bowl, beat the 4 reserved egg whites until stiff peaks form, then gently fold them into the cake batter for a light, fluffy texture.
    6. Bake: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then invert onto wire racks to cool completely.
    7. Make Frosting: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly for about 10 minutes until the mixture thickens and bubbles slightly (like a light caramel). Remove from heat and stir in the vanilla extract, sweetened coconut, and chopped pecans. Let it cool and thicken to a spreading consistency.
    8. Assemble: Place one cake layer on your serving plate, spread a portion of the coconut-pecan frosting over it, and repeat with the remaining layers. Spread the remaining frosting on top of the cake.

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