GERMAN CHOCOLATE CAKE
4 ounces semi-sweet chocolate, chopped
2 1/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup hot coffee or boiling water
1 cup buttermilk
1 1/4 cups unsalted butter, softened
2 1/4 cups granulated sugar
5 large eggs
2 teaspoons vanilla
Preheat oven to 350 degrees. Prepare three 8 inch cake pans with Pam or butter and line with parchment paper. Melt chocolate and cool to room temperature. In a separate bowl mix the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a small bowl combine the coffee and buttermilk. In another bowl beat the butter until smooth and creamy. Add the sugar and continue beating until fluffy (about 3 to 5 minutes). Add the eggs one at a time mixing well after each. Add the vanilla extract and beat to combine. Add the coffee/buttermilk mixture with the flour in 3 additions beginning and ending with flour. Mix only until ingredients are well combined. Fold in the melted chocolate.
Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 - 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 20 minutes. Cool the cakes completely before frosting.
COCONUT PECAN FROSTING:
1 cup chopped toasted pecans
1 cup granulated sugar
1 cup evaporated milk
3 large eggs slightly beaten
1/2 cup butter
1 1/2 cups sweetened flaked coconut
1 teaspoon vanilla
In a medium saucepan, combine the sugar, milk, egg yolks, and butter. Cook over medium heat, stirring constantly until mixture comes to a boil and thicken. Remove from heat. Add pecans and coconut. Mixture will thicken more as it cools. Spread on cake.