German Chocolate Cake

I made this for Casey as his "welcome home" treat, after he was out of town for several days. I missed him terribly...and he missed my cooking!!! LOL!

German Chocolate Cake with Coconut Frosting

1 bar (4 oz.) German chocolate
1/2 c. water
1 1/2 c. sugar
1/2 c. brown sugar
1 c. butter, softened (2 sticks)
4 large eggs
2 1/2 c. flour
2 t. baking soda
1 1/2 t. baking powder
1/2 t. salt
1 c. buttermilk
1 t. vanilla

Heat oven to 350˚. Grease and flour a Bundt pan.
(or you can use 2 round cake pans; bake for 35-45 minutes)

Melt chocolate in microwave; stir until smooth.

In large mixing bowl, blend sugars with butter using an electric mixer; beat until fluffy. Add eggs one at a time, mixing continuously. Mix in melted chocolate; then add the rest of the ingredients. Pour batter into prepared pan(s).

Bake at 350˚ for 40-50 minutes, until toothpick inserted in center comes out clean. Cake will begin to pull away from the sides of the pan and look crusty. Allow to cool in pan for 30 minutes; remove from pan and cool completely before frosting.


Gooey Coconut Frosting

1 c. sugar
1 c. evaporated milk
1/2 c. butter (1 stick)
3 eggs, beaten (at room temp)
1 t. vanilla
1 1/2 c. flaked coconut

Mix evaporated milk with sugar and butter in a medium sauce pan; add beaten eggs and cook over medium-low heat until it is thick and bubbly. Remove from heat and stir in coconut and vanilla. Allow to cool, away from stove, for about 30 minutes before frosting cake.



I baked it in my heart-shaped Bundt pan!



Mmmmmm....cake.....