German Chocolate Cake

Ingredients

• Three 8-inch layers Devil's Food Cake (*see note)
• 4 large whole eggs
• 12-ounces evaporated milk
• 1 1/4 cup dark brown sugar
• 1/2 tsp salt
• 6 tablespoons unsalted butter, cut into six pieces
• 3 teaspoons pure vanilla extract
• 7 ounces (approximately 2 & 1/3 cups) sweetened shredded coconut
• 1 3/4 cups pecans, toasted and chopped into pieces about the size of a pea (*see note)
• 1 recipe Chocolate Ganache using milk chocolate

Instructions

1. 1

   Crack the eggs into a medium size saucepan...: Crack the eggs into a medium size saucepan and whisk to combine. Slowly pour in the evaporated milk, whisking it into the eggs as you pour. Add the brown sugar and salt and whisk to combine.

2. 2

   Add the butter and set the pan over...: Add the butter and set the pan over medium-high heat. Bring the mixture to a boil, stirring constantly. Turn the heat down to medium and continue to cook, stirring constantly, until the filling is slightly thickened about 6-8 minutes.

3. 3

   Pour the filling into a bowl and stir...: Pour the filling into a bowl and stir in the vanilla and coconut. Let cool to room temperature then cover and refrigerate until completely cool - at least 2 hours, and up to 3 days.

4. 4

   Follow this recipe to make a batch of...: Follow this recipe to make a batch of chocolate ganache using milk chocolate. Allow it to cool to room temperature, about 20 minutes, before using.

5. 5

   Stir the toasted pecans into the filling.

6. 6

   Place one layer of Devil's Food Cake onto...: Place one layer of Devil's Food Cake onto a serving platter or cake plate. Spread the cake with 1/3 of the coconut pecan filling, spreading the filling to within a half inch of the edges of the cake. Top with a second layer of Devil's Food Cake. Spread the second layer with another third of the coconut pecan filling. Top with the third layer of cake and spread the top with the remaining filling.

7. 7

   Drizzle the milk chocolate ganache over the top...: Drizzle the milk chocolate ganache over the top of the cake. If you're using frozen cake layers, let the cake sit out at room temperature for 1-3 hours before serving. The assembled cake can be stored covered in the refrigerator for up to 24 hours. Bring the cake to room temperature before serving.