German Chocolate Cake Recipe

Preheat oven to 350F. Grease and flour (2) 8-inch round cake pans.

Cake: Melt baking chocolate and white chocolate in a double boiler over barely simmering water, stirring until smooth; set aside to cool. In a bowl with an electric mixer on medium speed, beat sugar, brown sugar and butter until smooth. Add eggs and vanilla and beat until light and creamy. Add melted chocolate and blend well.

In another bowl sift together flour, baking soda and salt. Blend into wet ingredients alternately with buttermilk, beginning and ending with flour. Pour batter evenly into prepared pans. Bake for 30 to 35 minutes, or when cakes bounce back when lightly touched in the center. Cool on wire racks.

Filling: In a saucepan over medium heat, combine whipping cream, brown sugar, egg yolks, butter and vanilla, stirring until thick. Add coconut and pecans. Stir until mixture is gooey. Allow mixture to cool.

To assemble cake: After all the parts are cool, spread filling over the top of one of the layers. Add the other cake layer and spread the remaining filling over its top and around sides.