German Chocolate Cake

• 2 1/4 cups cake flour
• 1 cup pecans, toasted, plus 1 1/4 cups pecans, toasted and coarsely chopped
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 4 ounces bittersweet chocolate, chopped
• 4 sticks (1 lb.) unsalted butter
• 3 1/2 cups sugar
• 4 large eggs, separated, plus 4 large egg yolks
• 1 cup sour cream
• 3 teaspoons vanilla extract
• 12 ounces evaporated milk
• 1 1/3 cups coconut
• 1 1/3 cups heavy cream
• 2 tablespoons corn syrup
• 4 ounces unsweetened chocolate, chopped

1. Preheat oven to 375u0b0F. Grease 3 (9-inch) cake pans; line with parchment; grease and lightly flour.
2. Process flour, 1 cup nuts, baking soda and 1/2 tsp. salt until nuts are ground. In a bowl, whisk bittersweet chocolate and 1/2 cup boiling water until smooth.
3. Cream 2 sticks butter and 1 1/4 cups sugar until fluffy. Add 4 yolks one at a time, blending after each. Stir in chocolate mixture.
4. Mix sour cream and 1 tsp. vanilla. Add flour and sour cream mixtures alternately to chocolate mixture, beginning and ending with flour. In a separate bowl, beat egg whites until frothy. Add 1/4 cup sugar 1 Tbsp. at a time; beat until egg whites hold soft peaks. Fold whites into batter in thirds. Divide batter among pans. Bake until cake springs back lightly, 25 to 30 minutes. Cool on a wire rack for 5 minutes before inverting cakes onto rack.
5. Whisk 3/4 cup sugar, evaporated milk, 1 stick butter, 4 yolks and 1 tsp. vanilla in a pan over low heat until smooth. Cook filling, stirring constantly, until thickened and just boiling, 10 minutes. Remove from heat and stir in coconut and 1 1/4 cups pecans.
6. Bring cream, 1 1/4 cups sugar and corn syrup to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring, 5 minutes. Remove from heat, add unsweetened chocolate and 1 stick butter; stir until smooth. Add 1 tsp. vanilla and 1/4 tsp. salt; pour into a bowl and set in a bowl of ice water to cool. Beat until frosting is shiny and thick.
7. Place one cake layer on a plate; spread with half of filling. Top with second layer and remaining filling. Top with third cake layer. Frost cake; garnish with additional coconut and pecans, if desired. Chill for 30 minutes.

cake flour, pecans, baking soda, salt, bittersweet chocolate, butter, sugar, eggs, sour cream, vanilla, milk, coconut, heavy cream, corn syrup, chocolate

Taken from www.myrecipes.com/recipe/german-chocolate-cake-0 (may not work)