Melt In Your Mouth German Chocolate Cake

Melt In Your Mouth German Chocolate Cake
by Stephanie
  • Cake:
    • 2 pkgs.(4 oz each) German chocolate, chopped
    • 2 cups unsifted all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 T. baking powder
    • 1 tsp. salt
    • 3/4 cup (1 1/2 sticks) unsalted butter, at room temp
    • 2 cups sugar
    • 1 1/2 tsp. vanilla
    • 3 eggs, separated, at room temp
    • 1 cup mashed potatoes, blended until smooth
    • 1/2 cup buttermilk
  • Pecan-Coconut Frosting:
    • 2 1/4 cups sugar
    • 1 cup plus 2 T.(2 1/4 sticks) unsalted butter
    • 1 can(12 oz) evaporated milk
    • 6 egg yolks
    • 1 T. plus 1 tsp. vanilla
    • 3 cups chopped pecans, toasted
    • 4 1/4 cups shredded coconut, lightly toasted
    • Pecan halves, toasted for garnish
    • Coconut, toasted for garnish

Preheat the oven to 350. Grease and flour three 9" round cake pans; tap out excess flour.

Prepare cake: Combine half the chopped chocolate and 1/2 cup water in microwave-safe bowl. Microwave at full(100%) power for 50 seconds; stir until melted. Or melt in saucepan.

Combine flour, cocoa powder, baking powder and salt in bowl.

Beat together butter and sugar in large bowl until smooth and creamy. Beat in vanilla, egg yolks and mashed potatoes. Beat in melted chocolate, beating until well blended.

Beat in flour mixture alternately with the buttermilk in 3 additions, beginning and ending with dry ingredients and beating 45 seconds after each addition.

Beat egg whites in clean medium-size bowl with clean beaters until stiff, but not dry, peaks form. Fold beaten egg whites and the remaining chopped chocolate into the cake batter until no white streaks remain. Scrape batter into prepared cake pans, dividing equally.

Bake in 350 oven for 20-25 minutes or until wooden pick inserted into the center comes out clean. Cool cakes for 5-10 minutes; wrap in plastic wrap and freeze until firm.

Prepare Pecan-Coconut Frosting: Combine sugar, butter, both cans evaporated milk, egg yolks and vanilla in large heavy saucepan. Cook over medium heat, stirring constantly with wooden spoon, for 12 minutes or until butter is melted, sugar is dissolved, and mixture is golden. Stir in 2 1/2 cups of the pecans and all of the coconut. Let stand, stirring occasionally, until the frosting is lukewarm and at a good spreading consistency.

Place one cake layer on serving plate; spread top with 1 cup frosting. Repeat with remaining layers. Frost sides of cake with 3 cups of the frosting.

Decorate with pecan halves and toasted coconut. Sprinkle remaining 1/2 cup chopped pecans on top of the cake.

  • Yields: 1 (9 ", 3 layer) cake
  • Preparation Time: A long time but it's worth it when you take a bite of this version of heaven.
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