German chocolate cake

This cake gets its chocolate flavor from actual chocolate instead of cocoa powder. It was named after American Samuel German, who developed the dark chocolate used for baking. A distinctive feature of this cake is the frosting of coconut and crushed pecans.

 

In keeping with the American way, I followed Kraft's recipe to a tee and even used Baker's German chocolate bar. The only deviation is icing chocolate Italian buttercream on the sides, to keep the cake moist.

Done