Grandma’s German Chocolate Cake

Ingredients

Cake
• 1/4 cup cocoa
• 1/2 cup boiling water
• 1 cup + 3 T butter or margarine
• 2 1/4 cup sugar
• 1 tsp vanilla
• 4 eggs
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk or sour milk
• coconut frosting
• pecan halves (optional)
Frosting
• 1 can (14 oz) sweetened condensed milk
• 3 egg yolks beaten
• 1/2 c butter or margarine
• 1 tsp vanilla
• 3 1/2 oz flaked coconut (about 1 1/3 c)
• 1 cup chopped pecans

Instructions

Cake
1. Combine cocoa and water. Stir until smooth. Set aside to cool.
2. Grease three round pans. Line bottom with waxed paper.
3. In a large mixing bowl, cream butter. Add sugar and vanilla. Beat until light and fluffy. Add eggs one at a time. Beat well after each addition. Combine flour, baking soda, and salt. Add alternately with chocolate mixture and buttermilk to the creamed mixture. Mix only until smooth. Pour batter in prepared pans.
4. Bake 25-30 minutes or until top springs back when touched lightly in the center.
5. Cool 5 minutes. Remove from pans and peel off paper. Cool completely.
Frosting
6. In a heavy sauce pan, combine sweetened condensed milk, egg yolks, and butter. Cook, stirring constantly over medium heat until mixture is thick and bubbly - about 10 minutes.
7. Remove from heat and stir in vanilla, coconut, and pecans. Cool about 15 minutes.
8. Spread between layers and over the top.
9. Garnish with pecan halves.