I was debating which recipe to use for the cake when I noticed that Bette Hagman's recipe was almost identical to the recipe found in the package of Baker's Sweet German Chocolate that I was going to use, except she added the eggs whole instead of separating them, so I used her recipe. I did however use the Baker's method of creating three layers and their recipe for more of the coconut-pecan frosting. It was a big hit at my house.
German Chocolate Cake
2 1/4 cups GF mix
1 1/4 tsp xanthan gum
1 1/4 tsp baking soda
1 tsp baking powder
1 tsp Egg Replacer
1/2 tsp salt
4 oz Baker's Sweet German Chocolate
1/2 cup hot water
1 cup butter
2 cups sugar
1 cup buttermilk
1 tsp vanilla
Preheat oven to 350 degrees. Grease three 9" cake pans.
In a medium bowl, combine the dry ingredients (from flour through salt). Set aside
In a microwavable bowl, combine the chocolate and hot water, and heat on medium power for about a minute, or until chocolate melts. Set aside.
In mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Pour in chocolate and vanilla and blend. Add the flour alternately with the buttermilk, in two additions. Beat on low speed until well blended. Spoon into prepared pans and bake at 350 degrees for 40 minutes, shifting pans around every ten minutes so that each bakes evenly.
Let cool in pans for 15 minutes, then turn onto cooling rack. Frost when cakes are completely cooled.
4 egg yolks
1 (12 oz) can evaporated milk
1 1/2 tsp vanilla
1 1/2 cups sugar
3/4 cup butter
1 7 oz pkg flaked cococut
1 1/2 cups chopped pecans
BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
Once frosting has cooled, spread in thirds over top of each layer of cake. Serve and enjoy!