16oz. semi-sweet chocolate chips
4 sticks butter, cubed
3 cups sugar
12 beaten eggs
4 tsp vanilla
2 cups cocoa powder
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
Preheat the oven to 300 degrees. Grease three 8” round cake pans, and dust with cocoa powder. Melt 16oz. of semi-sweet chocolate chips with 4 sticks of butter cubed in the microwave or double boiler. Remove from heat, and stir in 3 cups sugar, 12 beaten eggs, 4 tsp vanilla and 2 cups cocoa powder. Pour into prepared pans. Bake in preheated oven for 30 minutes, let cool in pan for 10 minutes, then turn onto a wire rack and cool completely. Stack layers with german chocolate frosting (recipe method to follow) in between and all over the top and sides.
For the frosting: Place evaporated milk, sugar, butter, egg yolks and vanilla in large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency. Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake. Decorate top with whole pecans if desired. Serve with favorite ice cream.
Tifahn Rodriguez : Mar 13, 2014 – This cake is so decadent...a small piece is all you need to satisfy your sweet tooth and your choclate craving. I like to make this as a single layer cake with raspberry sauce and fresh whipped cream frosting for a different taste contrast.