German Sweet Chocolate Cake

makes 3 9" layers

• 4 oz Bakers German’s Sweet Chocolate
• ½ cup boiling water
• 1 cup butter
• 2 cups sugar
• 4 eggs, separated
• 1 tsp vanilla
• 2¼ cups sifted AP flour or cake flour
• 1 tsp baking sodar
• ½ tsp salt
• 1 cup buttermilk

1. Melt chocolate in boiling water. Cool.
2. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate.
3. Sift flour with soda and salt, add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
4. Beat egg whites to stiff peaks. Fold into batter.
5. Pour into 9" layer pans, lined with paper.
6. Bake at 350°for 30-35 minutes. Cool and frost.

Coconut-Pecan Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, ½ cup butter, and 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1½ cups flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2½ cups.