German Chocolate Cake

I am a novice when it comes to German chocolate cake.  I've eaten it a few times, but had never made it or even thought about making it before.  When a co-worker said she wanted German chocolate cake for her birthday I jumped at the chance to give it a try.  I'm always looking to expand my baking repertoire.  Making the frosting turned out to be quite a process and took some patience, but it was well worth the effort.  This cake earned rave reviews from the birthday girl and everyone else who was lucky enough to try some.

GERMAN CHOCOLATE CAKE

INGREDIENTS - CAKE
2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt
2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

INGREDIENTS - FROSTING
1 1/2 cups evaporated milk (12 ounce can)
1 1/2 cups white sugar
5 egg yolks, beaten with 1 1/2 teaspoons water
3/4 cup margarine
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped pecans
1 1/2 cups sweetened flaked coconut

DIRECTIONS
1. Preheat oven to 350 degrees. Line two 9-inch pans with parchment paper and spray pans with cooking spray.

2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla, a beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.

4. For the frosting, in a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla.  Cook over medium-low heat, stirring constantly.  Once mixture is hot, gradually increase the temperature until the mixture nearly boils.  Continue stirring constantly until mixture is thick.  Remove from heat.  Strain mixture if you see any bits of cooked egg.  Then stir pecans and coconut into the thickened sugar mixture.  Cool slightly until frosting firms a bit more but is still spreadable.  Spread frosting between cake layers.

This post is linked to Sweets for a Saturday.