Debbi's German Chocolate Cake

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Time to Prepare this Recipe 45 minutes Prep: 35 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 3414 calories per serving view nutrition facts
# of servings this recipe makes 1 large cake suggest servings
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Ingredients

Cake batter
8 ounces milk chocolate divided, prefer german
1/2 cup water boiling
2 cups flour, all-purpose
1/2 cup cocoa powder
1 tablespoon baking powder
1 teaspoon salt
1 1/2 sticks butter, unsalted (12 tablespoons), room temperature
2 cups sugar granulated
1 1/2 teaspoons vanilla extract
3 large eggs separated
1 cup mashed potatoes hot
1/2 cup buttermilk
Coconut pecan frosting
2 1/4 cups sugar granulated
2 1/4 sticks butter, unsalted (18 tablespoons)
17 ounces evaporated milk
6 large egg yolks
1 tablespoon vanilla extract plus 1 teaspoon
3 cups pecans chopped, toasted
10 1/2 ounces coconut flakes toasted
12 each pecan halves for garnish

Directions

Cake Directions: Butter and flour 3 nine inch cake pans.

Preheat oven to 350 degrees F.

Grate 4 ounces of the German chocolate and set aside.

Blend the remaining 4 ounces of German 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.

Add 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 degrees 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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Nutrition Facts

Serving Size 836g
Amount per Serving
Calories 3414 59% of calories from fat
% Daily Value*
Total Fat 225.0g345%
 Saturated Fat 116.0g581%
 Trans Fat 0.0g
Cholesterol 736mg245%
Sodium 999mg42%
Total Carbohydrate 339.0g113%
 Dietary Fiber 27.0g109%
 Sugars 253.0g
Protein 40.0g81%
Vitamin A 71%  Vitamin C 11%
Calcium 54%  Iron 65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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