German Chocolate Cake
4 ½ cups all-purpose flour
3 CUPS granulated sugar
3 t baking soda
½ t salt
2 CUPS butter, softened
2 CUPS sour cream
8 large eggs
8 oz sweet baking chocolate, melted
1 CUPS Milk
1 ½ t vanilla extract
Topping
1 1/2 CUPS evaporated milk
1 CUPS light brown sugar, firmly packed
1 CUPS butter
2 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
2 cup chopped pecans
Grease and flour two 8-inch square baking pans.
In a large bowl, combine flour, sugar, baking soda, salt, butter, sour cream, eggs, chocolate, milk, and vanilla. Beat with mixer at low speed until blended. Increase mixer to high and beat 2 minutes longer. Spoon batter into prepared pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Remove to racks to cool completely.
Make topping. In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil; remove from heat. Stir in coconut and pecans. Set aside to cool to room temperature.
When cake is cool, place one layer on cake platter; spoon half of the coconut mixture onto the layer. Top with remaining cake layer and top with remaining topping.
