German Chocolate Cake (from scratch, because my brother and sister in law are too good to me!)

My brother, John, and sister-in-law, Katherine, came in first place in my heart with my best birthday present this year! Obviously the girl who has everything needs a gift that's edible! German Chocolate cake is my fav, and I don't think I've ever had one this good!

Notes From John and Katherine:

"-I have found a great and delicious way to use the extra coconut/pecan icing leftovers is to pair them with some chocolate crepes :) yummo!
-some recipes called for the coconut icing on the sides as well as top and in between slices, up to the cook's preference.
-the amount of batter was enough for 3 thinner layers in a 9" pan.... recipe called for 2 layers, but we like the taste and look of the 3 layers (the more of that magic icing you can cram in the cake the better, my opinion!)....
-we added a cup of mini choc chips to the batter"

Here's the recipe they used from foodnetwork.com: German Chocolate Cake

It goes a little somethin like this:

German Chocolate Cake 

Recipe courtesy Aliyyah Baylor

Prep Time: 40 min

Inactive Prep Time: 2 hr 15 min

Cook Time: 1 hr 50 min

Level: Intermediate

Serves: 2 (9-inch) layer cakes or 24 cupcakes

Ingredients

• 4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate)
• 1/2 cup water
• 2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 pound unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 4 eggs, separated
• 1 cup buttermilk
• Filling, recipe follows or whatever you prefer
• Favorite chocolate frosting, for the sides

Directions

1. In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.

2Preheat the oven to 350 degrees F.
In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.
3. Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
4. Pour the batter evenly into 2 (9-inch) cake pans or 2 (12 capacity) cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. 5. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.
6. To Assemble the German Chocolate Cake:

• Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost.

7. Spread dark chocolate frosting (secret recipe), or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.

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Coconut Pecan Filling:

• 1 1/2 cups evaporated milk
• 5 egg yolks, slightly beaten
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 1 cup butter
• 2 1/2 cups flaked coconut
• 2 cups toasted pecans

1. Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. 2. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.