Simply Decadent German Chocolate Cake A Classic Done Right

Instructions:

1. Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper rounds.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Melt the German's Sweet Chocolate according to package directions. Cool slightly before adding to the batter.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Gently fold the melted chocolate into the batter.
8. Divide the batter evenly among the prepared cake pans. Bake at 175°C (350°F) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
10. In a saucepan or double boiler, combine the butter, sugar, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 10-12 minutes).
11. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool slightly before assembling the cake.
12. Place one cake layer on a serving plate. Spread with a generous layer of frosting. Repeat with the remaining cake layers and frosting.
13. Chill the cake for at least 30 minutes before serving to allow the frosting to set (optional).