Grandma's German Chocolate Cake

This recipe was a hit at our easter dinner party.  Decadent, HUGE, and a combination of chocolate, pecans, coconut...and perfectly paired with vanilla ice cream and a little whipped cream.

Grandma's German Chocolate Cake

Coconut-Pecan Filling

3 cups sugar
3 sticks butter (unsalted)
3 cups evaporated milk
12 egg yolks, beaten
3 cups flaked sweetened coconut
3 cups chopped pecans (the smaller the pieces, the better the frosting adheres, I would do more of a mince)
3 tsp vanilla extract




Cake

2 1/3 cups AP Flour
1 1/2 cups unsweetened cocoa powder
1 1/2 tsp salt
1 tbsp baking soda
1 tbsp baking powder
3 cups sugar
5 large eggs
1 1/2 cups well-shaken buttermilk
1 1/2 cups strong coffee
1 1/2 sticks butter, melted

Filling:  Combine and stir together first four ingredients into saucepan, and cook over medium heat until thickened.  Cool for 20 minutes, then add coconut, pecans and vanilla.

Cake:  Preheat oven to 350 degrees.  Using 3 9-10" round cake pans, liberally apply softened butter to thinly coat inside and sides of pan, and then dust with flour to create a non-stick barrier between batter and baking pan.

Then, sift all dry ingredients together into a large mixing bowl (first seven ingredients).

 Separately, whisk together eggs, buttermilk and coffee.  Then combine with dry ingredients, and stir to combine.  Lastly, add melted butter, and incorporate.

  Pour cake batter equally into 3 baking pans and then tap pans on counter to remove bubbles.  Bake 20-30 minutes, until toothpick comes out of middle of cake cleanly, with no batter attached.  Let cakes cook in pan for 10 minutes, and then invert onto cooling racks and allow to come to room temperature.

Assembly:  If cakes have rounded tops, carefully "level" them with a serrated or bread knife, and discard (or eat!).

** A nice and neat way to frost a cake is to lay two or three pieces of parchment or wax paper under the bottom layer of cake, on the plate or cake stand until frosting is complete.  Once cake is frosted, carefully and gently remove the paper to reveal a clean plate!

So, next I layed down 3 overlapping pieces of parchment under the bottom layer.

Then, with a thin spatula, spread an even layer of frosting on bottom layer, and then place second layer on top.  Do the same with the second layer, and add top layer of cake.  Add frosting to top and sides until even coat is achieved.  My nuts were heavier than I would have liked, so they tended to slide off the sides of the cake, but I noticed that as the frosting cooled and thickened completely - the frosting was easier to apply.

Enjoy!!