Stage 2 is final cooking phase with a good golden brown color. Whisk until completely smooth.
Grease and flour 12 cup tube pan or Bundt pan.
German chocolate cake with chocolate frosting. Pour into prepared pan. In a medium saucepan over medium heat bring evaporated milk sugar egg yolks and margarine to a boil. Melt chocolate in boiling water.
Pour into a 913 baking pan and let cool. Preheat oven to 350F and prepare 3 9-inch cake pans. Preheat oven to 350 degrees F.
Spread the chocolate buttercream into a thick layer on top. Pour the sweetened condensed milk into a heavy bottomed sauce pan. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor sugar cocoa butter flavorings and lecithin.
Garnish with extra toasted pecans and coconut if desired. Mix all ingredients including the icing in mixer at medium speed 2 minutes. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
Remove from oven to wire rack and allow cooling for 10 minutes. Stage 1 is when coconut pecan pieces and vanilla is added. Do this before you turn on the heat.
Cook stirring constantly until the icing thickens and turns a light brown color. Add egg yolks and beat until well mixed. Invert onto serving plate and dust with powdered sugar or sift small amount cocoa over top of cake.
Cream together butter and sugar until fluffy. Germans Sweet Chocolate is a dark baking chocolate created by the Walter Baker Company employee Samuel German hence the name who developed the chocolate in 1852. Stir in the brown sugar yolks salt and vanilla.