Don't let them name fool you, this delicious chocolate, coconut and pecan cake was actually invented in the Lone Star State. Join Hilah as we talk with one of Austin's top bakeries about the origin of the cake and then show you a version you can make at home. FULL RECIPE BELOWCheck out more from Hilah at http://www.youtube.com/hilahcookingGERMAN CHOCOLATE CAKEINGREDIENTS:CAKE- 4 eggs- 2 cups flour- 1 teaspoon baking soda- 1/4 teaspoon salt- 4 ounces German's sweet chocolate- 1/2 cup boiling water- 1 cup (1/2 pound) soft butter- 2 cups sugar- 1 teaspoon vanilla extract- 1 cup buttermilkICING- 4 egg yolks- 12 ounces evaporated milk- 1 1/2 teaspoons vanilla- 1 1/2 cups sugar- 12 tablespoons (3/4 cup) butter cut into pats- 7 ounce package flaked coconut- 1 1/2 cups chopped pecans, toastedRECIPESet oven to 350ºF and grease 3 9" cake pans. Line bottoms with waxed or parchment paper.Separate eggs. Beat egg whites with whisk attachment on high speed. Set aside.Sift flour with baking soda and salt. Set asideChop chocolate and place in a medium bowl. Add boiling water and stir until melted.Cream butter with sugar.Add egg yolks one at a time until well combined.Pour in chocolate while mixing. Add vanilla.Add flour alternately with buttermilk, about 1/3 at a time, until combined and smooth.Fold in beaten egg whites.Divide between pans and bake 30 minutes or until a toothpick inserted in the center comes out clean.Cool 5 minutes in pan. Loosen edges and invert onto cooling racks. Cool completely before icing.Make icing:Whisk egg yolks, milk, vanilla together in a large sauce pan until eggs are combined. Add butter and sugar and turn pot over medium heat.Stirring constantly, bring mixture to boil. Cook about 12 minutes or until thickened and golden.Remove from heat and stir in coconut and pecans. Allow to cool to room temperature.Spread icing between layers of cake. Traditionally the sides of the cake are not iced, but left bare.
