German Sweet Chocolate Cake

By sherree

Ingredients

• 1 4 oz pkg Baker’s German Sweet Chocolate
• 1/2 cup water
• 1 cup (2 sticks) butter or margarine
• 2 cups sugar
• 4 eggs, separated
• 1 tsp vanilla
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• coconut pecan frosting

Preparation

Step 1

Melt chocolate in water; cool. Beat butter and sugar; beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour into three 9 inch layer pans, lined on bottoms with waxed paper. Bake at 350 for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove from pans, finish cooling on racks. Spread frosting between layers and over the top of cake. Makes 12 servings.

Frosting:
Combine 1 ½ cups (1 12 oz can) evaporated milk, 1 ½ cups sugar, 4 slightly beaten egg yolks, ¾ cup butter or margarine and 1 ½ tsp vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups bakers angel flake coconut and 1 ½ cups chopped pecans. Cool until thick enough to spread. Yield: 4 ½ cups frosting.