*  Exported from  MasterCook  *
                       Debbi’s German Chocolate Cake
 Recipe By     : Family Circle 10-8-96
 Serving Size  : 18   Preparation Time :0:45
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      4 oz pkg      German chocolate -- chopped
    2      c             unsifted all purpose flour
      1/2  c             unsweetened cocoa
    1      tbsp          baking powder
    1      tsp           salt
      3/4  c             unsalted butter -- room temperature
    2      c             sugar
    1 1/2  tsp           vanilla
    3                    eggs, separated -- room temperature
    1      c             mashed potatoes -- sieved
      1/2  c             buttermilk
                         Pecan-Coconut Frosting:
    2 1/4  c             sugar -- * see note
    1      c             plus 2 tbsp unsalted butter
    1      12 oz can     evaporated milk
    1      5 oz can      evaporated milk
    6                    egg yolks
    1      tbsp          plus 1 teas vanilla
    3      c             chopped pecans -- toasted
    4 1/4  c             shredded sweetened coconut -- lightly toasted
                         pecan halves and toasted coconut -- garnish
 Heat oven to 350.  Grease and flour three 9-inch round cake pans; tap out
 excess flour.
 Prepare cake:  Combine half the chopped chocolate and 1/2 cup water in
 microwave-safe bowl.  Microwave at full power 50 seconds; stir until melted.
 Or melt in saucepan.  Combine flour, cocoat powder, baking powder and salt in
 bowl.  Beat together butter and sugar in large bowl until smooth and creamy.
 Beat in vanilla, egg yolks and mashed potatoes.  Beat in melted chocolate,
 beating until well-blended.
 Beat in flour mixture alternately with buttermilk in 3 additions, beginning
 and ending with dry ingredients and beating 45 seconds after each addition.
 Beat egg whites in clean medium-size bowl with clean beaters until stiff, but
 not dry peaks form.  Fold beaten egg whites and the remainin chopped chocolate
 into the cake batter until no streaks of white remain.  Scrape the batter into
 prepared cake pans, dividing equally.
 Bake in 350 oven for 20-25 minutes or until wooden pick inserted in centers
 comes out with a few moist crumbs on it.  Cool cakes in pans on wire racks 10
 minutes; turn cakes out onto wire racks to cool completely.
 Prepare Pecan-Coconut Frosting:  Combine sugar, butter, the 2 cans evaporated
 milk, egg yolks and vanilla in a large heavy saucepan.  Cook over medium heat,
 stirring constantly with wooden spoon, for 12 minutes or until butter is
 melted, sugar is dissolved and mixture turns golden.  Scrape into large bowl.
 Stir in 2 1/2 cups of the pecans and the coconut.  Let stand, stirring
 occasionally, until the frosting is lukewarm and a good spreading consistency.
 Place one cake layer on serving plate; spread top with 1 cup frosting.  Repeat
 with remaining layers.  Frost sides of cake with 3 cups frosting.  Press the
 remaining chopped pecans around sides of cake.  Decorate cake with pecans
 halves and toasted coconut.
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