German Sweet Chocolate Cake

Web www.bigmamasrecipes.com

Ingredients

4 ounces German sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs yolks
1 teaspoon vanilla extract
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

Directions:

Preheat your oven to 350 degrees. Line the bottoms of three 9-inch cake pans with wax paper. Melt chocolate in boiling water and set aside to cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate. Sift together flour, soda, and salt. Add flour mixture, alternating with buttermilk, to the chocolate mixture, beating well after each addition until smooth. fold in beaten egg whites. Pour into pans, and bake for 30 to 35 minutes or until cakes spring back w hen lightly touched with a finger. Cool in pan on wire rack for 5 minutes. REmove from pans; reove and discard paper. Cool completely.

Coconut - Pecan Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans

In a medium saucepan, combine the first 5 ingredients and cook, stirring constantly, over medium heat until thickened, about 12 minutes. Add flaked coconut and chopped pecans. Cool until thick enough to spread, beating occasionally.. Use as a filling and to frost only the top, not sides of the cake.

makes 8 to 10 servings