Mama's German Chocolate Cake Recipe - (4.5/5)

Ingredients

• Coconut-Pecan Frosting:
• Parchment paper
• 2 2 (4-oz.) packages 2 (4-oz.) packages sweet chocolate baking bars*
• 2 2 cups 2 cups all-purpose flour
• 1 1 teaspoon 1 teaspoon baking soda
• 1/4 1/4 teaspoon 1/4 teaspoon salt
• 1 1 cup 1 cup butter, softened
• 2 2 cups 2 cups sugar
• 4 4 large 4 large eggs, separated
• 1 1 teaspoon 1 teaspoon vanilla extract
• 1 1 cup 1 cup buttermilk
• Garnish: chocolate-dipped toasted pecan halves
• 2 2 cups 2 cups chopped pecans
• 1 1 (12-oz.) can 1 (12-oz.) can evaporated milk
• 1 1/2 1 1/2 cups 1/2 cups sugar
• 3/4 3/4 cup 3/4 cup butter
• 6 6 egg 6 egg yolks, lightly beaten
• 2 2 cups 2 cups sweetened flaked coconut
• 1 1/2 1 1/2 teaspoons 1/2 teaspoons vanilla extract
• 1 1. to 350°. 8 to 10 20 pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
• 3 3. to 45 pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.