Whole Wheat German Chocolate Cake

Ingredients

for cake

• 1/2 cup cocoa powder
• 1/2 cup boiling water
• 1 cup butter
• 1 cup agave nectar
• 4 eggs, separated
• 1 teaspoon vanilla
• 2 cups soft wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

for frosting

• 1 cup milk
• 3/4 cup agave nectar
• 3 egg yolks, beaten
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 1/3 cups unsweetened coconut, shredded
• 1 cup pecans, sliced

Directions

1. 1

   For cake;

2. 2

   Mix water and coca powder; cool and set aside.

3. 3

   Cream butter and nectar (honey can be used instead).

4. 4

   Beat in Egg yolks.

5. 5

   Stir in Vanilla and chocolate. Set aside.

6. 6

   Mix Flour soda and salt and whisk to remove clumps.

7. 7

   Add to butter mixture alternating with butter milk, beginning and ending with flour.

8. 8

   With a had spatula, mix batter well.

9. 9

   Beat egg whites until stiff. Fold into batter.

10. 10

    Pour into 3 round cake pans, sprayed with Pam spray, or any other product.

11. 11

    Bake at 350 for 30 minutes. let cool and frost.

12. 12

    For frosting;.

13. 13

    Cook and stir over medium heat until thickened: Milk, Nectar, egg yolks butter and vanilla. Color will change from light yellow to amber. Let boil for 5 minutes, stirring the whole time. It will be a little runny, but it thickens as it cools.

14. 14

    Add pecans and coconut. Let cool.

15. 15

    Add 1 cup onto each layer of cake (this recipe dose NOT provide enough frosting for sides of cake).

16. 16

    Contain in a air tight cake holder, lasts a week or so. I'm never sure how long because it's always gone with in two days!