German Chocolate Cake

Marianne's adaptation of recipe from the Joy of Baking.

Pre-heat oven to 180ºC (350ºF). Butter/flour three 8 inch pans.

Sift together:

2¼ C all purpose flour
¾ C cocoa powder
1½ t baking powder
½ t baking soda
½ t salt

Place in a double-boiler, or met carefully in a microwave:

½ C (110 gm or 4 oz) baking chocolate (I prefer close to 70% cocoa)

1 C coffee

When chocolate is melted, add:

1 C buttermilk (or put 1 T vinegar in 1 C milk, leave for about 5 min, then add)

In a separate bowl, cream until fluffy (about 5 minutes):

1¼ C butter

2 C sugar

Add one at a time, and mix well after each addition:

5 large eggs

Add:

1½ t vanilla

Now, to mix it all together. Alternate adding the dry and wet ingredients in 3 parts, ending with dry. (If you want to use the egg whites left over from the frosting, whip them till fluffy and then fold them into the batter now.)

Divide the batter among the pans and bake for about 35 minutes. The cake is done when a toothpick inserted in the center comes out clean.

Cool the cakes in their pans for at least 10 minutes, until the sides loosen a bit. Then remove, and place them on a wire rack to cool completely.

Coconut Pecan frosting:

Mix together:

1 C pecans, chopped and toasted

1½ C coconut
½ t vanilla

Put in a pan over low heat, and stir until thickened:

1 C evaporated milk (if you use sweetened condensed milk, don’t add any sugar)
1 C sugar
3 egg yolks
½ C butter
dash of salt

Pour the evaporated milk mixture over the nuts and mix. Let it cool either in the fridge or on the counter for an hour or so.

When the cakes are completely cooled, layer the cake and frosting. Let the cake sit for at least 3 hours before serving.