German Chocolate Cake
1 can (14 ounces) sweetened condensed milk
2 large egg yolks
3 large eggs
1/2 cup coconut flakes
1/2 cup chopped nuts
1/4 cup butter
2 teaspoons vanilla extract
1 cup sugar
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa
1/3 cup water
Line 15×10 inch jellyroll pan with aluminum foil, extending foil about 1 inch over ends of pan. Grease the foil.
In medium bowl, combine milk, 2 egg yolks, coconut, nuts, butter and 1 teaspoon vanilla extract; mix well. Spread batter evenly into prepared pan. In large mixer bowl, beat 3 eggs at high speed until fluffy. Gradually beat in sugar then beat 2 minutes. Add remaining ingredients and beat 1 minute.
Pour evenly over coconut mixture in pan. Bake 20-25 minutes at 350 degrees or until cake springs back when lightly touched. Sprinkle generously with powdered sugar and immediately turn onto towel. Peel off foil; beginning at narrow end, roll up cake, jelly-roll fashion. Place on serving plate seam side down. Cool. Sprinkle with additional powdered sugar and drizzle with chocolate glaze.
Chocolate Glaze: In small saucepan, over low heat, melt 2 ounces semisweet chocolate with 2 tablespoons butter; stir until smooth. Remove from heat; stir in 1/2 teaspoon vanilla extract. Immediately drizzle the chocolate glaze over German chocolate cake roll.
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