German Chocolate Cake Recipe

NOW FOR THIS DELICIOUS RECIPE:
German Chocolate Layers
2 1/2 CU ALL-PURPOSE FLOUR
1/2 CUP COCOA
2 TSP. BAKG POWDER
1/2 TSP BAKG SODA
1/2 TSP. LT
1 STICK RGERE OR BUTTER
1/2 CUP SHORTENG
2 CU SUGAR
3 RAW GS (ROOM TEMP)
1 CUP EVAPORATED MILK
1/2 CUP WATER
1 TSP. VANILLA EXACT
Preheat the oven to 350 degrees.
In large separate mixing bowl combine flour, cocoa, baking powder, soda and salt. Whisk together well.
Use stand mixer and add butter, shortening, and sugar and mix well. Now add 3 eggs. Add 1 cup milk and water.
Start adding dry ingredients 1/2 cup at a time. Finish adding flour. Add vanilla.
Pour into well-greased cake pans. If using round pans use 3 pans. If you only have two reserve 1 cup of batter. (too much batter for 2 rounds)
Bake until set about 25-30 minutes. Watch close at end and take out when toothpick comes out clean.
Very, very moist cake layers!

German Chocolate Icing
4 GS
2 2/3 CUP EVAPORATED MILK
2 2/3 CU GRANULATED SUGAR
2 STICKS BUTTER OR RGERE
DASH OF LT
2 TSP. VANILLA
14 OZ. BAG FLAKED COCONUT
1 1/2 CU CHOPPED PECANS
Crack eggs into a large microwavable bowl. Add evaporated milk and sugar and whisk well. Add melted butter (make sure it is not hot or it will cook the eggs). Whisk again and add a dash of salt. Add vanilla extract. Continue to whisk.
Put in microwave for 3 minutes. Take out and stir well. Return to microwave for 1 minute. Take out and stir well (it should be getting thick). It doesn’t look thick, just creamy looking. If you cook too long the mixture will curdle. 4-5 minutes should work!
Add flaked coconut and pecans and fold in the icing. Pour into shallow pans (like pie plates) to cool. This will yield enough icing to ice a large 3-layer cake.
NOTE: cool icing before icing cake