German Chocolate Cake with Coconut Pecan Fosting
Prepare one batch of Hershey's Chocolate Cake and bake in three 8-inch round pans. Cool cakes and then wrap and freeze until ready to use.
Prepare Coconut Pecan Frosting:
1 ⅓ cups sugar
2 5-ounce cans (1 ⅓ cups) evaporated milk
½ cup butter
4 egg yolks (or 2 whole eggs)
1 teaspoon vanilla
2 ⅔ cups flaked coconut
1 cup chopped pecans
In a large saucepan, combine the sugar, milk, butter, and egg yolks. Cook over medium-high heat, stirring constantly, until thickened, about 10 minutes.
Remove from heat and stir in vanilla, coconut, and pecans. Cool completely, stirring occasionally.
Assemble the Cake:
Remove the chocolate cakes from the freezer and unwrap. Place first cake layer on a serving plate. Spread a third of the coconut pecan frosting on cake layer. Top with next cake layer and repeat. Repeat with third cake layer. Sides of cake may be frosted or left bare.
Prepare Coconut Pecan Frosting:
1 ⅓ cups sugar
2 5-ounce cans (1 ⅓ cups) evaporated milk
½ cup butter
4 egg yolks (or 2 whole eggs)
1 teaspoon vanilla
2 ⅔ cups flaked coconut
1 cup chopped pecans
In a large saucepan, combine the sugar, milk, butter, and egg yolks. Cook over medium-high heat, stirring constantly, until thickened, about 10 minutes.
Remove from heat and stir in vanilla, coconut, and pecans. Cool completely, stirring occasionally.
Assemble the Cake:
Remove the chocolate cakes from the freezer and unwrap. Place first cake layer on a serving plate. Spread a third of the coconut pecan frosting on cake layer. Top with next cake layer and repeat. Repeat with third cake layer. Sides of cake may be frosted or left bare.