German Chocolate Cake

I probably made this cake the first time 15 or 20 years ago. I don't remember exactly where I got it but I got a little Hershey's pamphlet with a few recipes in it. This was one of them. This is a wonderful German Chocolate cake. If you are a fan of German Chocolate Cake you won't be sorry one bit.

Here is what I do:

Oven 350. Prep 3 (9") round cake pans.

1/4 Cup Cocoa powder
1/2 Cup boiling water
2 1/4 Cups sugar
4 eggs
1 tsp. baking soda
1 Cup buttermilk
1 Cup + 3 Tbl. butter
1 tsp. vanilla
2 Cups all purpose flour
1/2 tsp. salt

one recipe coconut pecan frosting (below)

Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.
Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread between layers and over top.


Coconut Pecan Frosting
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
1-1/3 cups sweetened Coconut Flakes(don't pack the coconut in the measuring cup. I did that once and it was too much and made the frosting too thick.)
1 cup chopped pecans

Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature.