German's Sweet Chocolate Cake

By cagatlin

Ingredients

• 1 pkg. (4 oz.) Baker's German Sweet Baking Chocolate
• 1/2 cup water
• 2 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup (2 sticks) butter or margarine, softened
• 2 cups sugar
• 4 egg yolks
• 1 cup buttermilk
• 4 egg whites
• COCONUT-PECAN FILLING AND FROSTING
• 1 can (12 oz.) evaporated milk
• 1-1/2 cups sugar
• 3/4 cup (1-1/2 sticks) butter or margarine
• 4 egg yolks slightly beaten
• 1-1/2 tsp vanilla
• 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-1/3 cups)
• 1-1/2 cups chopped pecans

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

HEAT oven to 350 F. Line bottoms of 3 (9-inch) round cake pans with wax paper.
MICROWAVE chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almose melted, stirring halfway through heating time. Stir until chocolate is completely melted.
MIX flour, baking soda and salt;set aside. Beat butter and sugar in large bowl
with electric mixer and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
BEAT egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans.
BAKE 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.