*  Exported from  MasterCook Mac  *
                       Debbi’s German Chocolate Cake
 Recipe By     : Debbi Fields Great American Desserts (book and PBS)
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CAKE BATTER:
    8      oz            German’s Chocolate  -- divided
      1/2  cup           boiling water
    2      cups          all-purpose flour
      1/2  cup           cocoa powder
    1      tablespoon    baking powder
    1      teaspoon      salt
    1 1/2  sticks        unsalted butter (12 tablespoons)  -- room temp.
    2      cups          granulated sugar
    1 1/2  teaspoons     vanilla extract
    3      large         eggs  -- separated
    1      cup           hot mashed potatoes
      1/2  cup           buttermilk
                         COCONUT PECAN FROSTING:
    2 1/4  cups          granulated sugar
    2 1/4  sticks        unsalted butter  -- 18 tablespoons
   17      ounces        evaporated milk
    6      large         egg yolks
    1      tablespoon    plus 1 teaspoon vanilla extract
    3      cups          chopped pecans  -- toasted
   10 1/2  ounces        sweetened coconut flakes  -- toasted
   12                    pecan halves  -- for garnish
 Cake Directions:
 Butter and flour 3  nine inch cake pans.  Preheat oven to 350¡f.
 Grate 4 ounces of the German’s chocolate and set aside. Blend the 
 remaining 4 ounces of German’s Chocolate with the boiling  water in a 
 small bowl or measuring cup; set aside to cool slightly.
 In a large bowl whisk together and blend well the flour, cocoa powder, 
 baking powder, and salt. Set aside.
 With electric mixer, blend  1 1/2 sticks butter, sugar; add egg yolks 
 one at a time blending well after each addition. Ad vanilla and continue 
 to blend. Add mashed potatoes, beat in. Pour in chocolate-water mixture 
 and blend well. Blending slowly at first and speeding up as additions 
 are made, alternately add dry ingredients and buttermilk 1/3 at a time. 
 End with dry ingredients. 
 In a glass, copper, or stainless steel bowl beat three egg whites to 
 form stiff peaks. Gently fold egg whites and grated chocolate into 
 batter to blend completely.
 Distribute batter in three prepared pans as evenly as possible. Bake 20 
 to 25 minutes at 350¡f. Remove when done. Cool on a wire rack.
 Frosting Directions:
 Remove 1/2 cup of the toasted pecans and 2 tablespoons of the toasted 
 coconut and set aside for garnish.
 In a sauce pan on medium heat, mix evaporated milk and 2 1/4 sticks 
 butter. Whisk and melt until thoroughly blended.  Add sugar and whisk to 
 blend and cook down the sugar.  Whisking briskly so as not to cook the 
 egg, add egg yolks one at a time. Add vanilla and mix well. Cook over 
 low-medium heat for about 12 minutes to cook it down  and until it has a 
 rich caramel color. Cool slightly.  Stir in the coconut and toasted 
 pecans; blend well.
 Finishing cake:
 Stack layers, using a thin layer of frosting as filling. Frost entire 
 cake. Use remaining pecans, press evenly into sides of cake all the way 
 around. Place pecan halves around edge of top. Place coconut in the 
 center of the top.
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