This has been and will always be my dad's favorite cake - triple layer German chocolate cake made from scratch! It is a labor of love because it is somewhat of an arduous process, but SO worth it when you put that first bite into your mouth.
You will definitely need a handful of cooking tools, like an electric handmixer and also a Kitchenaid if you have one. If you're cooking after work I split it into two days (one for the cake and one for the icing), but if you have 3-4 hours on hand you can definitely do it in one fell swoop.
Cake Ingredients + Directions
1 package 4 oz Baker's German's Sweet Chocolate
1/2 cup boiling water
2 1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites stiffly beaten
Melt chocolate in boiling water, cool. Sift flour, soda and salt. Cream butter and sugar well. Add egg yolks, one at a time, beating after each. Blend in vanilla and melted chocolate. Add flour mixture, alternately with buttermilk, beating after each addition. Fold in beaten egg whites. Pour into 3 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30-35 minutes, or until cake springs back when lightly pressed in center. Cool in pans 15 minutes. Remove and cool on rack. Spread coconut-pecan filling and frosting between layers and over to of cake.
Coconut-Pecan Filling and Frosting Ingredients + Directions:
1 cup evaporated milk
1 cup sugar
3 egg yoks
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups Bakers Angel Flake coconut
1 cup chopped pecans
Combine evaporated milk, sugar, egg yolks, butter, and vanilla in saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add coconut and chopped pecans. Cool until of spreading consistency, beating occasionally.