German Chocolate Cake

Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder (dark or regular)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Note: When baking cakes, I usually set the timer for half the time a recipe says. Then I just keep checking on the cake every five minutes to see if it is cooked through.

Recipe source: Hershey's Especially Dark Chocolate Cake

Coconut Walnut Frosting
Ingredients:
2 cups chopped walnuts
1 (12-oz.) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks, lightly beaten
2 cups sweetened flaked coconut
1 1/2 teaspoons vanilla extract

Directions:
Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a saucepan over medium heat, stirring constantly, 15-18 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness. Note: After this time, the mixture may still seem too thin, that's ok! Once you add the rest of the ingredients and let it all cool down, it will thicken :)

Remove pan from heat; stir in coconut, vanilla, and walnuts. Transfer mixture to a bowl. Let cool completely. Note: If at this point the frosting is too thick, you can mix in more evaporated milk until you get the desired viscosity. Just add more coconut as well.

Best frosting I've ever made...and I don't even like coconut.