Recipe: German Chocolate Cake

German chocolate Cake
8 oz. German's chocolate
1/2 cup boiling water
2 cups flour
1/2 cup unsweetened cocoa powder
1 Tbsp baking powder
1 tsp salt
1 1/2 sticks (12 Tbsp) unsalted butter
2 cups sugar
1 1/2 tsp pure vanilla extrace
3 large eggs (separated) -beat whites into stiff peaks
1 cup hot mashed potatoes-unsalted
1/2 cup buttermilk
Set oven to 350 degrees. Grease and flour three 9" cake pans
Take 4 oz. Of the german cocolate and 4 oz of hot water, blend together, cool. Add to flour, cocoa powder, salt, and baking powder, set aside.
Blend sugar and butter, 3 egg yolks. Add vanilla and blend, add potato. Add liquid chocolate and blend.
Add dry ingredients, 1/3 at a time
Add buttermilk, a little at a time. Fold in egg whtes and the remaining 4 oz. Of german chocolate (chopped up)
Mix and put in pans, bake 20-25 minutes. Cool on wire rack 10 min.
Frosting:
2 1/4 cup sugar
2 1/4 sticks (18 Tbsp) unsalted butter
17 oz. Evaporated milk
6 lg egg yolks
1 Tbsp plus 1 tsp Vanilla
3 cups chopped pecans
10 1/2 oz. Sweetened coconut
In saucepan on med heat, add evaporated milk and butter. Melt and blend... Add sugar and whisk and blend. Add egg yolks and whisk briskly. Add vanilla. Cook over low-med heat for about 12 minutes until it browns & carmelizes. Cool slightly, add toasted coconut and 2 1/2 cup pecans.
Stir until blended - spread while still warm. Use 1/2 cup chopped pecans around edge to garnish. Garnish top with pecan halves around edge, and put a layer of coconut in the middle of cake for garnish.