German Chocolate Cake

​It's the boys' brother tomorrow so the younger one (with LOTS of assistance) made him a German chocolate cake.   I don't like coconut so I left the coconut and pecan out of half the frosting (and therefore halved the amount of coconut and pecans from the recipe.  Also there were some AMAZING fails throughout the experience of this cake and it's very impressive we managed to save it as well as we did.

Chocolate Ganache

• 2 stick butter
• 1 1/2 cup cocoa powder
• 6 cups powdered sugar
• 2/3 cup evaporated milk
• 2 tsp vanilla

Coconut Caramel Frosting

• 12 oz evaporated milk
• 3/4 cup sugar
• 3/4 cup brown sugar
• 3/4 cup heavy cream
• 4 egg yolks
• 1 tbs cornstarch
• 2 tsp vanilla
• 2 2/3 cup coconut
• 1 1/2 cup pecans

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• 2 sticks butter
• 2 cups sugar
• 4 egg whites
• 1 cup buttermilk
• 2 tsp vanilla
• ​2 cups flour

• ​3/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup boiling water

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1. Beat together butter and sugar
2. Combine the eggs, buttermilk, and vanilla
3. Mix in remaining dry ingredients
4. Stir in boiling water - batter will be very thin
5. Bake in 4 layers at 350 degrees for 15 minutes
   
   
6. Combine all ingredients for frosting except vanilla, coconut, and pecans over medium heat
7. Stir at a low boil for several minutes until it begins to thicken
8. Add vanilla and fold in coconut and pecans
   
   
9. For ganache melt butter
10. Stir in cocoa powder
11. Alternately add powdered sugar and milk
12. Get desired consistency by adding small amount milk or powder
13. Stir in vanilla
    
    
14. Place one of the cake rounds on your serving stand or plate
15. Smooth a thin layer of chocolate frosting over each cake layer
16. Spread a smooth layer of coconut frosting on each layer, with about 1/2 inch between the edge
17. After adding the top layer, smooth chocolate frosting over the entire cake and spoon remaining coconut frosting on top of the cake.