German, Sweet Chocolate Cake

By ghinman

Ingredients

• Coconut-Pecan Frosting:
• 1 pkg. (4 oz.) Baker's German Sweet Chocolate
• 1/2 cup boiling water
• 1 cup (2 sticks) butter or margarine
• 2 cups of sugar
• 4 eggs, separated
• 1 tsp. vanilla
• 2 cups of all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup of buttermilk
• 1 cup of evaporated milk
• 1 cup of sugar
• 3 slightly beaten egg yolks
• 1/2 cup of butter or margarine
• 1 tsp. vanilla
• 1 cup of pecans
• 1 1/3 cups of Baker's Angel Flake Coconut

Preparation

Step 1

Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, baking soda and salt. Beat in flour mixture, alternately with buttermilk.
Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9" layer pans, lined on bottoms with waxed paper. Bake at 350 degrees for 30 min. or until cake springs back when lightly pressed in center. Cool for 15 min.; remove and cool on rack. Spread frosting between layers and over top of the cake.

Frosting:
Combine the evaporated milk, sugar, 3 slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 1 1/3 cups (3 1/2 oz.) Baker's Angel Flake Coconut and 1 cup of pecans. Cook until thick enough to spread. Makes 2 1/2 cups.