German Chocolate Layer Cake With Coconut Pecan Frosting - cooking recipe

Ingredients

4 ounces baker's German sweet chocolate, melted and cooled
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, room temperature
1 cup buttermilk, divided
1 teaspoon vanilla
2 eggs
coconut pecan frosting and filling
3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup butter
1 teaspoon vanilla
3 egg yolks, slightly beaten
1 1/3 cups baker's angel flake coconut
1 cup chopped pecans

Preparation

Grease two 9-inch layer cake pans and line bottoms with waxed paper.
Sift together flour, sugar, baking soda, baking powder, and salt.
Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
Pour batter into prepared cake pans. Bake in a preheated 350\u00b0 oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
Remove from heat (mixture might appear a bit curdled).
Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.