German Chocolate Cake III Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a small bowl, combine the cocoa powder and boiling water, stirring until smooth. Set aside to cool.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.

Stir in the cooled cocoa mixture until well incorporated. Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

While the cakes are cooling, prepare the coconut-pecan frosting. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat and stir in the vanilla extract, coconut, and pecans.

Once the cakes are completely cooled, spread a generous amount of the coconut-pecan frosting between the layers and on top of the cake. Serve and enjoy!