German Chocolate Cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 ounces German sweet chocolate, melted and cooled
• 1 cup boiling water

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla extract and melted chocolate.

4. Gradually add flour mixture to the creamed mixture, alternating with buttermilk, beginning and ending with flour mixture. Beat at low speed until well blended after each addition.

5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold beaten egg whites into batter. Stir in boiling water until well combined.

6. Divide batter evenly among prepared cake pans. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool in pans for 10 minutes. Then, transfer cakes to wire racks to cool completely.

7. While the cakes are cooling, prepare the Coconut-Pecan Frosting. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until mixture thickens, about 10-12 minutes. Remove from heat and stir in vanilla extract, coconut, and pecans. Allow frosting to cool to room temperature before spreading on cooled cakes.

8. Once the cakes are completely cooled and the frosting is ready, assemble the cake by spreading frosting between layers and on top of the cake. Enjoy!