German Chocolate Cake

As the youngest of 6 kids, my siblings will all agree that I was spoiled - the "baby." To that I say, "yes I was and you're just jealous!"

The highlight of my "special treatment" came when I was in law school in California. I was a very long way from home, terrified of failing out of school, and flat-ass broke. I was, in short, miserable.

When my birthday rolled around I received a package from home.

I became the most popular girl in our apartment building when I opened the box and pulled out a homemade German Chocolate Cake from my mom. I'm still not sure how she managed to mail a cake from Shelby MT to Malibu CA and have it arrive in 1 piece, unscathed, and delicious.

Nothing like a little chocolate cake to lift a girl's spirits; that was 22 years ago (yikes) and I still remember how special that was. So, just in case you feel like making someone's day, here's the recipe.

German Chocolate Cake

1 pkg. (4 oz.) Baker's German sweet chocolate

1/2 cup boiling water

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, separated

1 tsp. vanilla

2 cups cake flour, sifted

1 tsp. baking soda

1/4 tsp. salt

1 cup buttermilk
Coconut-Pecan frosting (recipe follows)

PREHEAT oven to 350°F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans.

Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool.

MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently fold into batter. Pour evenly into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers in pans. Cool in pans 15 min.; remove layers from pans to wire racks. Remove and discard wax paper. Cool cake layers completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

COCONUT-PECAN FROSTING

Combine in heavy bottomed, medium saucepan:
1-1/2 cups (12 fl. oz.) evaporated milk
1-1/2 cups sugar
4 slightly beaten egg yolks
3/4 cup butter
1-1/2 tsp. vanilla

Stir over medium heat until thickened, about 12 minutes. Remove from heat. Stir in 2 cups shredded coconut and 1-1/2 cups chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups.