Granny’s German Chocolate Cake

From Donald Link’s Real Cajun

Coconut-pecan filling

3 cups sugar

1-½ cups (3 sticks) butter

3 cups evaporated milk

12 egg yolks (beaten)

3 cups flaked sweetened coconut

3 cups chopped pecans

3 tablespoons vanilla extract

Combine the sugar, butter, evaporated milk and egg yolks for the filling in a saucepan.  Cook over medium heat, stirring until thickened, 10 – 15 minutes.  Cool for about 20 minutes, then fold in the coconut, pecans and vanilla.  Reserve. (Note, the filling will thicken as it stands, so don’t be tempted to add more coconut.)

2-½ cups all-purpose flour

1-½ cups unsweetened cocoa powder

1 ½ teaspoons salt

1-tablespoon baking soda

1-tablespoon baking powder

3 cups sugar

5 large eggs

1 ½ cups well-shaken buttermilk

1 ½ cups strong coffee

12 tablespoons (1 ½ sticks) butter, melted

Preheat the oven to 350 degrees.  Butter and flour three 10-inch round cake pans.  Sift the flour, cocoa, salt baking soda, baking powder and sugar for the cake into a large bowl and whisk to combine.

In another bowl, whisk together the eggs, buttermilk and coffee.  Stir the egg mixture into the dry ingredients.  Add the melted butter and stir to combine.

Divide the batter among the prepared pans and gently tap the pans on the counter to pop any air bubbles.  Bake until springy and firm to the touch and a cake tester inserted into the center of the cake comes out mostly dry, about 25-30 minutes (for even baking, rotate the pans after 20 minutes.)

Let the cakes cool in the pans for 10 minutes, then run a paring knife around the rim of the pans, invert the cakes onto a cooling rack and cool completely.

Level the cake tops with a long slicing or serrated knife, slicing off the rounded portions on top (discard or eat as a snack).  Using a plastic spatula, spread the coconut mixture on the bottom cake, then place the second cake layer on top.  Frost the top of the second layer, then place the third layer on top of it, then cover the top and sides with the coconut filling. 

To serve, cut the cake with a long slicer knife, wiping it off with a warm, we towel in between slices.