1 Package Baker’s German’s sweet chocolate
½ cup water
4 eggs, separated
2 cups flour
1 tsp baking soda
¼ tsp salt
1 cup butter, softened
2 cups sugar
1 tsp vanilla
1 cup buttermilk ( or regular milk with a Tbsp of vinegar or lemon juice)
4 egg yolks
1 12 oz can evaporated milk
1 ½ tsp vanilla
1 ½ cups sugar
1 ½ sticks of butter
1 7 oz package of shredded coconut (2 2/3 cups)
1 ½ cups chopped pecans
Heat oven to 350 degrees. Cover bottom of 3 9” pans with wax paper. Spray the sides of pans with
cooking spray. Microwave chocolate and water in a large bowl for 1 ½ to 2 minutes, or until chocolate is
almost melted. Stir after 1 minute. Then stir until chocolate is completely melted. Beat the egg whites in
a small bowl on high speed until stiff peaks form. Set aside. Mix the flour, baking soda, and salt in a
separate bowl. Beat the butter and sugar in a large bowl with a mixer until light and fluffy. Add the egg
yolks one at a time, beating well after each. Blend in melted chocolate and vanilla. Add flower mixture
alternately with buttermilk, beating until well blended after each addition. Fold in the egg whites. Pour
into prepared pans. Bake for 30 minutes until a toothpick inserted in the center comes out clean.
Remove from oven and immediately run a butter knife around the edge of the pans. Leave cakes in pans
for 15 minutes. Take pans out and put onto a cooling rack until cooled completely.
Beat egg yolks, milk, and vanilla in a large saucepan with a whisk until well blended. Add sugar and
butter. Cook on medium heat until thickened and golden brown (12 + minutes), stirring constantly.
Remove from heat and add coconut and nuts. Mix well and cool.
Frost the cooled cakes in-between layers and around the top. DO NOT ATTEMPT TO FROST WHILE THE
FROSTING OR CAKES ARE WARM. Seriously. Don’t even think about it. It doesn’t work.
Finally, die of joy while eating your heavenly creation (dying is optional).