Bakers German Chocolate Cake

Last weekend was my Dad's 85th birthday. I made his favorite cake which happens to be German Chocolate Cake. I haven't made it in a while and I used organic ingredients. I used the substitute for Buttermilk because I could use organic milk to make it and I mixed my own evaporated milk. The evaporated milk goes in the icing which is kind of a critical part of a cake so I was nervous about that. But it worked wonderfully, no one could tell the difference. Also I used unsweetened coconut and it was still a very sweet cake. Below is the original recipe except I took the 'sweetened' off the coconut. It made too much icing so it oozed out and  isn't as pretty as it could be, but you know you have to make cakes a lot to get the feel for it and I just can't afford to eat that kind of sweets often! This cake is well worth the effort!!

BAKER'S GERMAN Sweet Chocolate Cake

1 package (4oz ) Bakers German Sweet Chocolate

1/2

cup  water

4

eggs, separated

2

cups  flour

1

tsp.  baking soda

1/4

tsp.  salt

1

cup  butter, softened

2

cups  sugar

1

tsp.  vanilla

1

cup  buttermilk or (1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.)

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

 Coconut-Pecan Filling and Frosting

4

 egg yolks

1

can  (12 oz.) evaporated milk (use substitute below)

1-1/2

tsp.  vanilla

1-1/2

cups  sugar

3/4

cup  butter or margarine

1

pkg.  (7 oz.)  FLAKE Coconut (2-2/3 cups)

1-1/2

cups  chopped Pecans

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

I don't like the ingredients in Evaporated Milk so I looked for a healthy alternative:

12oz evaporated milk. 1 cup Powdered Milk, 1 cup + 2T water, 2 T melted butter - mix together and use.