German Chocolate Birthday Cake

Ingredients

  • 4 eggs, (separated)
  • 1 package (4 ounces) "German sweet chocolate"
  • 1/2 cup water
  • 1 cup of butter (softened)
  • 2 cups sugar of regular sugar 
  • 1 teaspoon vanilla extract
  • 2-1/2 cups of cake flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of buttermilk
  • Coconut-Pecan Frosting 
  • 1 cup evaporated of milk
  • 1 cup of sugar
  • 3 egg yolks (lightly beaten)
  • 1/2 cup of  butter
  • 1-1/3 cups of flaked coconut
  • 1 cup of chopped pecans
  • 1 teaspoon of vanilla extract

Directions

  1. Make sure the eggs are set out for about 30 miniutes for room tempature. You need a greased 13-in. x 9-in. x 2-in. baking pan with waxed paper. Grease and flour the paper; set aside. 
       
  2. In a saucepan, melt chocolate in water over low heat; cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In a small mixing bowl and with clean beaters, beat egg whites until stiff peaks form; fold into batter. 
       
  3. Spread batter evenly into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Remove waxed paper. 
       
  4. For frosting, combine the milk, sugar, egg yolks, butter and vanilla in a large saucepan; cook and stir over medium heat until thickened. Remove from the heat; stir in coconut, pecans and vanilla. Beat until frosting is cool and achieves spreading consistency. Place cake on a serving platter; spread frosting over top and sides. Yield: 12-15 servings.