German Chocolate Cake

Aaron declared this the best one yet - I've been working on it for nine years now!

The Cake:

2 c. + 2 T. sugar
1 3/4 c. all-purpose flour
3/4 c. + 1 T. cocoa powder
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 large eggs
1 c. whole milk
1/2 c. vegetable oil
2 t. vanilla extract
1 c. boiling water

Preheat oven to 350 F. Prepare 2 8" baking pans.

Sift sugar, flour, cocoa powder, baking powder, baking soda and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil and vanilla. Add to flour mixture and beat on medium speed for 30 minutes. Scrape down sides of bowl and continue mixing on medium for 2 minutes. Add boiling water and stir to combine. Pour into prepared pans.

Bake until tops are firm, about 25 minutes. Let cool completely.

The filling:

1 1/2 c. sugar
3/4 c. butter
1 1/2 c. evaporated milk
1 1/2 t. vanilla
5 large egg yolks
2 c. flaked coconut
1 1/2 c. pecans, chopped

Mix sugar, butter, milk, vanilla and egg yolks in 2-quart saucepan. Cook over medium heat about 12 minutes, stirring occasionally, until thick.

Stir in coconut and pecans. Cool until spreadable.

The frosting:

1 c. butter
1/2 c. whole milk
1 c. cocoa powder
4 c. powdered sugar
2 T. vanilla
1/2 t. salt

Melt the butter over low heat in a medium saucepan. Add the milk, cocoa, and powdered sugar and whisk until glossy. Remove the saucepan from the heat and whisk in the vanilla and salt.

Pour into a bowl and let cool until spreadable.