Diverging from Jim's traditional 3-layer stacked German chocolate birthday cake...this was a definite keeper. I love how quickly a cake roll comes together. And everyone loved how this one tasted.
3/4 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
pinch of salt
Confectioners' sugar, for dusting
Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a jelly-roll pan; line with parchment or wax paper, letting it come up the short sides by about 2 inches. Also grease the paper.
In a mixing bowl, beat eggs until frothy. Add sugar and vanilla, beating again until frothy. In another bowl, combine flour, cocoa, baking powder and salt. Slowly mix into egg mixture. Mix until smooth.
Pour batter into prepared pan, bake 13-14 minutes, or ntil a toothpickinserted in the center comes out clean.
While cake is baking, heavily dust a layer of powdered sugar onto a linen kitchen towel. When cake is done baking, turn cake out onto towel. Roll the cake up, towel and all. Place on a cooling rack, and cool completely.
1 cup evaporated milk
2 1/4 cups granulated sugar
3 large egg yolks plus 3 large eggs, at room temperature
1 1/4 cups (2 1/2 sticks) unsalted butter; 1 stick cubed, 1 1/2 sticks softened
3 teaspoons vanilla extract
1 2/3 cups sweetened coconut, toasted
1 cup chopped pecans
Whisk the evaporated milk, 1 cup sugar, 3 egg yolks and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 teaspoon vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
When cake is cool, unroll and spread the filling evenly. Roll the cake back up. Garnish with chocolate sauce, caramel sauce and chopped pecans (I simply used some leftover ice cream toppings we had in the fridge).