German Chocolate Cake

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 (4 ounce) package baker german sweet chocolate
• 1/2 cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup margarine or 1 cup butter, softened
• 2 cups sugar
• 4 egg yolks
• 1 teaspoon vanilla
• 1 cup buttermilk
• 4 egg whites
• 1 1/2 cups evaporated milk (12 oz. can)
• 1 1/2 cups sugar
• 4 egg yolks, slightly beaten
• 3/4 cup margarine or 3/4 cup butter
• 1 1/2 teaspoons vanilla
• 2 cups bakers angel flake coconut
• 1 1/2 cups pecans, chopped

Recipe

• 1 heat oven to 350 degrees and line bottoms of 3 9-inch pans with waxed paper.
• 2 microwave chocolate and water in large microwavable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted.
• 3 stir until chocolate is completely melted.
• 4 mix flour with baking soda and salt; set aside.
• 5 beat margarine and sugar until light and fluffy.
• 6 add egg yolks, one at a time, beating well after each addition.
• 7 stir in melted chocolate and vanilla.
• 8 add flour mixture alternately with buttermilk, beating after each addition until smooth.
• 9 beat egg until they form stiff peaks.
• 10 gently stir into batter.
• 11 pour batter into prepared pans.
• 12 bake for 30 minutes or until cake springs back when lightly touched.
• 13 remove from oven, immediately run spatula between cake and sides of pans.
• 14 cool in pans 15 minutes.
• 15 remove from pans; peel off waxed paper.
• 16 cool on wire racks.
• 17 spread coconut-pecan frosting between layers and over top of cake.
• 18 coconut-pecan frosting: combine milk, sugar, egg yolks, margarine or butter and vanilla in saucepan.
• 19 cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes.
• 20 remove from heat.
• 21 stir in 2 cups bakers angel flake coconut and chopped pecans.
• 22 beat until cool and of spreading consistency.
• 23 makes about 4 1/4 cups.