German Chocolate Cake

Before you get started take the 2 cans of sweetened condensed milk and submerse it it a deep pan and bring to a boil in the can unopened, simmer in can completely submersed for 2 hours. Cool...Now the carmelizing of the milk is done. set aside. This can be done days ahead of time.
German Chocolate Cake
ingredients
For cake layers
3 cups sugar
3 cups all-purpose flour
1 cup plus 2 tablespoon unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cup whole milk
12 tablespoons unsalted butter, melted
2 large eggs
2 large egg yolks
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
1 1/2 cup boiling-hot water
For filling
16 oz unsweetened large flaked coconut if available
8 oz coarsely chopped pecans (2 cups)
2-14-oz cans sweetened condensed milk
2 tablespoon vanilla

For glaze or Chocolate Ganache
2 sticks unsalted butter
18 oz fine-quality semisweet chocolate, finely chopped
6 tablespoons light corn syrup

Heavy whipping cream to thin to desired thickness

Special equipment: 3 (9-inch) round cake pans

preparation
Make cake layers:
Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans bake in upper and lower thirds of oven, ***(Important)***switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

Make filling:
Reduce oven temperature to 325°F.

Put canned milk in a small pan and warm being careful not to scorch and set aside.

Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.

Stir in sweetened C.milk, coconut, pecans, and vanilla and keep warm, covered with foil.

Make glaze while milk is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Add whipping cream a little at a time to achieve desired thickness. Set aside.

Assemble cake:
Put 1 cake layer on a rack set over a baking pan or sink (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.

notes:
• Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.

• For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.