Debbis German Chocolate Cake - chocolate

Method

• Heat oven to 350F.
• Grease and flour three 9-inch round cake pans; tap out excess flour.
• Prepare cake: Combine half the chopped chocolate and 1/2 cup water in microwave-safe bowl.
• Microwave at full power 50 seconds; stir until melted.
• Or melt in saucepan.
• Combine flour, cocoat powder, baking powder and salt in bowl.
• Beat together butter and sugar in large bowl until smooth and creamy.
• Beat in vanilla, egg yolks and mashed potatoes.
• Beat in melted chocolate, beating until well-blended.
• Beat in flour mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients and beating 45 seconds after each addition.
• Beat egg whites in clean medium-size bowl with clean beaters until stiff, but not dry peaks form.
• Fold beaten egg whites and the remaining chopped chocolate into the cake batter until no streaks of white remain.
• Scrape the batter into prepared cake pans, dividing equally.
• Bake in 350F oven for 20-25 minutes or until wooden pick inserted in centers comes out with a few moist crumbs on it.
• Cool cakes in pans on wire racks 10 minutes; turn cakes out onto wire racks to cool completely.
• Prepare Pecan-Coconut Frosting: Combine sugar, butter, the 2 cans evaporated milk, egg yolks and vanilla in a large heavy saucepan.
• Cook over medium heat, stirring constantly with wooden spoon, for 12 minutes or until butter is melted, sugar is dissolved and mixture turns golden.
• Scrape into large bowl.
• Stir in 2-1/2 cups of the pecans and the coconut.
• Let stand, stirring occasionally, until the frosting is lukewarm and a good spreading consistency.
• Place one cake layer on serving plate; spread top with 1 cup frosting.
• Repeat with remaining layers.
• Frost sides of cake with 3 cups frosting.
• Press the remaining chopped pecans around sides of cake.
• Decorate cake with pecans halves and toasted coconut.