Recipe By : Debbi Fields Great American Desserts (book and PBS)
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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CAKE BATTER:
8 oz German's Chocolate -- divided
1/2 cup boiling water
2 cups all-purpose flour
1/2 cup cocoa powder
1 tablespoon baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter (12 tablespoons) -- room temp.
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs -- separated
1 cup hot mashed potatoes
1/2 cup buttermilk
COCONUT PECAN FROSTING:
2 1/4 cups granulated sugar
2 1/4 sticks unsalted butter -- 18 tablespoons
17 ounces evaporated milk
6 large egg yolks
1 tablespoon plus 1 teaspoon vanilla extract
3 cups chopped pecans -- toasted
10 1/2 ounces sweetened coconut flakes -- toasted
12 pecan halves -- for garnish
Cake Directions:
Butter and flour 3 nine inch cake pans. Preheat oven to 350 f.
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 350 f. 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.
Finishing cake:
Stack layers, using a thin layer of frosting as filling. Frost entire
cake. Use remaining pecans, press evenly into sides of cake all the way
around. Place pecan halves around edge of top. Place coconut in the
center of the top.
