I created this version of one of our family favorites, German Chocolate Cake. I will admit, even I was surprised how wonderful it turned out. I have also cheated and used a white cake box mix, adding and additional teaspoon of vanilla extract. Still tastes amazing!
1Cake: Preheat oven to 350 degrees F. Grease and flour 2 8-inch cake pans. In a medium bowl, sift flour, soda and salt. Set aside.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Add flour mixture and mix in well.
Add buttermilk and vanilla, and combine. Pour into prepared pans. Bake at 350 degrees F for 30-35 minutes or until golden and pick inserted into center comes out clean. Cool completely.
2Coconut Frosting: In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
3Whipped Cream Cheese Frosting: In a medium, chilled bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
4Assemble: Place one white cake layer on serving dish. Top with coconut-pecan frosting. Add next layer, topping with coconut-pecan frosting. Frost sides of cake with whipped cream cheese frosting, piping if desired. Chill until serving time.