Debbi’s German Chocolate Cake

-COCONUT PECAN FROSTING-
2 1/4 c Granulated sugar
2 1/4 Sticks unsalted butter, 18
-tablespoons
17 oz Evaporated milk
6 lg Egg yolks
1 tb Plus 1 teaspoon vanilla
-extract
3 c Chopped pecans, toasted
10 1/2 oz Sweetened coconut flakes,
-toasted
12 Pecan halves, for garnish

Cake Directions:

Butter and flour 3 nine inch cake pans. Preheat oven to 350f.

Grate 4 ounces of the German’s chocolate and set aside. Blend the remaining
4 ounces of German’s Chocolate with the boiling water in a small bowl or
measuring cup; set aside to cool slightly.

In a large bowl whisk together and blend well the flour, cocoa powder,
baking powder, and salt. Set aside.

With electric mixer, blend 1 1/2 sticks butter, sugar; add egg yolks one at
a time blending well after each addition. Ad vanilla and continue to blend.
Add mashed potatoes, beat in. Pour in chocolate-water mixture and blend
well. Blending slowly at first and speeding up as additions are made,
alternately add dry ingredients and buttermilk 1/3 at a time. End with dry
ingredients.

In a glass, copper, or stainless steel bowl beat three egg whites to form
stiff peaks. Gently fold egg whites and grated chocolate into batter to
blend completely.

Distribute batter in three prepared pans as evenly as possible. Bake 20 to
25 minutes at 350f. Remove when done. Cool on a wire rack.

Frosting Directions:

Remove 1/2 cup of the toasted pecans and 2 tablespoons of the toasted
coconut and set aside for garnish.

In a sauce pan on medium heat, mix evaporated milk and 2 1/4 sticks butter.
Whisk and melt until thoroughly blended. Add sugar and whisk to blend and
cook down the sugar. Whisking briskly so as not to cook the egg, add egg
yolks one at a time. Add vanilla and mix well. Cook over low-medium heat
for about 12 minutes to cook it down and until it has a rich caramel color.
Cool slightly. Stir in the coconut and toasted pecans; blend well.