German Chocolate Cake with Coconut-Pecan Frosting

Directions

1. Heat oven to 350℉ (180℃). Grease and lightly flour three 9-inch round cake pans.

In small saucepan over low heat, melt chocolate with water; cool.

1. In large bowl, combine 2 cups sugar and 1 cup butter or margarine; beat until light and fluffy.

Add 4 eggs, one at a time, beating well after each addition.

Stir in chocolate mixture. Add all remaining cake ingredients; beat at low speed until well combined.

Pour batter into greased and floured pans.

1. Bake at 350℉ (180℃) for 35 to 45 minutes or until toothpick inserted in comes out clean.

Cool 5 minutes. Remove from pans.

Cool 1 hour or until completely cooled.

1. In medium saucepan, combine 1 cup sugar, evaporated milk, ½ cup butter or margarine, and 3 eggs; mix well.

Cook over medium heat until mixture begins to bubble, stirring constantly.

Remove from heat; stir in coconut, pecans, and 1 teaspoon vanilla.

Cool 30 minutes or until completely cooled.

1. Place 1 cake layer, top side down, on serving plate. Spread ⅓ of the frosting.

Repeat with remaining cake layers and frosting, ending with frosting.