German Chocolate Cake

• spago chocolate cake (Spago's Chocolate Chiffon Cake)
• Coconut Pecan Filling
• 2 cups sugar
• 2 cups heavy cream
• 6 large egg yolks
• 8 ounces unsalted butter
• 2 2/3 cups sweetened flaked coconut
• 2 2/3 cups chopped pecans
• dark chocolate, ganache-- sufficient to coat sides (Dark Chocolate Ganache)
• chopped pecans, sufficient to coat sides

1. Filling: Combine all ingredients in a saucepan.
2. Stir constantly over medium heat until mixture is thickened and bubbly.
3. Reduce heat to low and cook stirring for 1-2 minutes more.
4. Let filling cool until spreadable.
5. Will keep 1 week in refrigerator.
6. Soften before using.
7. Spread filling between cake layers and on top of cake.
8. Ice sides with very soft ganache.
9. Coat sides with pecans.

chocolate cake, coconut pecan filling, sugar, heavy cream, egg yolks, butter, coconut, pecans, dark chocolate, pecans

Taken from www.food.com/recipe/german-chocolate-cake-41352 (may not work)