Cake: 2 pk German chocolate
=4 oz each/ chopped 2 c Unsifted all purpose flour
1/2 c Unsweetened cocoa
1 tb Baking powder
1 ts Salt
3/4 c Unsalted butter; room temp
2 c Sugar
1 1/2 ts Vanilla
3 Eggs, separated; room temp
1 c Mashed potatoes; sieved
1/2 c Buttermilk
Pecan-coconut frosting: 2 1/4 c Sugar; * see note
1 c Plus 2 tbsp unsalted butter
1 cn Evaporated milk/12 oz
1 cn Evaporated milk/5 oz
6 Egg yolks
1 tb Plus 1 teasp vanilla
3 c Chopped pecans; toasted
4 1/4 c Shredded sweetened coconut
Lightly toasted Pecan halves Toasted coconut for garnish Recipe by: Family Circle 10-8-96
Heat oven to 350. 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.
SEE PART 2 —–