Next in a large bowl, beat 2 sticks of softened butter, 2 cups of sugar, slowly add 4 eggs one at a time. When mixed well, next add 1 cup of sour cream, and 1 teaspoon of vanilla.
In another bowl combine 2 cups of flour, 3 tablespoons of cocoa powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt.
In a cup measure 1/2 cup of buttermilk, set aside.
Gradually add to the butter mixture, the flour mixture alternating between the flour mixture and the buttermilk, once all is combined, add the cooled German chocolate and mix well.
Spoon the batter into 3 prepared pans, and bake at 350 degrees until done, about 20 minutes or until toothpick inserted comes out clean. Let cake cool in pans for 10 minutes then turn out onto wire rack to finish cooling.
Next make the Pecan Filling: In a sauce pan combine 1 1/2 cups of heavy whipping cream, 1 1/2 cups of sugar and 5 egg yolks. Cook over medium heat until the sugar dissolved and the mixture begins to thickened, about 10-15 minutes. Remove from heat and add 2 cups flaked coconut, 1 1/2 cup chopped pecans and 6 Tablespoons of butter, mix well. Let mixture come to room temperature. Next assemble cake by putting Mixture between each layers until you finish by putting what's left over on the top!
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That's What's Cooking on the Farm!