German Chocolate Cake

I thought I had posted this recipe before but I guess I haven't. One of my very favorite cakes is German Chocolate Cake, I love anything with chocolate and nuts in it... I get that from my Dad I guess. We had a little family party yesterday for my Mom and Dad's 64th Anniversary. It was really nice to get together to visit. I was asked to make a cake, and when deciding what kind to make I chose German Chocolate for my Dad and I had to make a Carrot cake for my Mom (that recipe has been posted on here already) I love to make my cakes in my jelly roll pans so they are thin sheet cakes and then I like a thick layer of frosting on the top! I have always liked cake like that because you know the frosting is the best part!  This cake recipe is one my mom used to make all the time and she'd always top it with the Coconut pecan icing that is the norm for German Chocolate cake. Sometimes she'd melt Chocolate chips into it to make it a chocolate pecan frosting which is what I did for our party yesterday, but just leave those out if you want the regular Coconut-pecan frosting. Enjoy!!

German Chocolate Cake
3/4 cup butter, softened
2 cups granulated sugar
4 eggs (separated)
1 cup buttermilk
2 cups flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
2 Tablespoons hot water
3/4 teaspoon baking soda

Preheat oven to 350 degrees. Prepare jelly roll pan or whatever pan you are going to use by spraying with a non-stick cooking spray and then dusting with a light sprinkle of flour (or I like to use a light dusting of cocoa powder--you get more of a chocolaty taste!)
In a medium size bowl sift together the flour, cocoa powder, and salt, set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the 4 egg yolks and beat  well.
Next add the buttermilk and flour mixture alternately, mixing well after each addition.
Mix the Baking soda into the hot water, then add to the cake batter.
Beat the egg whites very stiff, then gently fold into the cake batter until well incorporated.
Pour into the prepared cake pan and bake 15 to 20 minutes for a jelly roll pan, longer for a 13x9 pan or round pans. Cake is done when touched lightly in the center and it springs back or when a toothpick inserted into the center comes out clean.
Let cool completely, then ice with Coconut-Pecan icing.

Coconut-Pecan Frosting
2 eggs
1-1/3 cups evaporated milk
2/3 cups granulated sugar
2/3 cups brown sugar
1/2 cup butter
1 teaspoon vanilla extract
3/4 cup semi-sweet or milk chocolate chips (**Optional--use only if you want a chocolate pecan frosting)
2 heaping cups flaked coconut
1 cup chopped pecans (or walnuts are good too)

In a saucepan beat eggs slightly. Stir in the milk, sugars, and butter. Cook and stir over medium heat for about 12 minutes or until thickened and bubbly.
Remove from heat and stir in the vanilla. Then add the chocolate chips if desired. and let sit in the hot mixture for a minute, then whisk to incorporate.
Next, stir in the pecans and coconut. Cool thoroughly--the mixture thickens more as it cools too.
Spread on to cake or cupcakes as desired. This will thickly cover the top of a large sheet cake. YUMMO! ( I always make sure I leave a couple of spoonfuls in the pan for me!)

I had some extra batter since I used a smaller sheet pan, and made a few cupcakes--don't they look yummo?