German Chocolate Cake

lifeloveandsugar.com

Cathy Sanspree

subheading: COCONUT PECAN FILLING:

6 egg yolks

12 oz can evaporated milk

1 ½ tsp vanilla extract

1 ½ cups (310g) sugar

¾ cup (168g) salted butter, cubed

3 cups (255g) sweetened shredded coconut

1 ¼ cups chopped toasted pecans

subheading: CHOCOLATE CAKE:

¾ cup (168g) unsalted butter, room temperature

1 ½ cups (310g) sugar

¼ cup (58g) sour cream, room temperature

1 tsp vanilla extract

8 oz (226g) German chocolate, melted

4 large eggs, separated

2 ½ cups (325g) all purpose flour

1 tsp baking soda

½ tsp salt

¾ cup (180ml) buttermilk, room temperature

¼ cup (60ml) water, room temperature

subheading: CHOCOLATE FROSTING:

1 ½ cups (336g) salted butter, room temperature

1 ¼ cups (237g) shortening (or additional butter)

9 ¾ cups (1121g) powdered sugar

2 tsp vanilla extract

1 ¼ cup (123g) natural unsweetened cocoa powder

6 to 7 tbsp (60 to 75ml) water or milk

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