German Chocolate Cake

Melt

1  4 oz. pkg. Baker’s German Sweet Chocolate with ½ cup boiling water

Cream together until fluffy:

1 cup butter or margarine

3 Cups sugar

Add 4 egg yolks, one at a time, beat well after each addition.

Add melted chocolate, 1 tsp. vanilla and mix well.

Sift together: 2 ½ cups cake flour

½ tsp. salt

1 tsp. baking soda

Add alternately with 1 cup buttermilk to chocolate mixture, beating after each addition until smooth.  Fold in 4 egg whites, stiffly beaten.  Pour into three round 8 or 9 inch layer cake pans, lined with waxed paper on the bottom.  Bake at 350º for 30-40 minutes.

FROSTING:  

Cook and stir over medium heat until thickened (about 12 minutes):

1 can evaporated milk

1 1/2 c sugar 

4 egg yolks 

3/4 c butter or margarine 

1 1/2 t vanilla 

Add:

2 2/3 c flake coconut 

1 1/2 c chopped pecans 

Stir until thick enough to spread.  Makes 4 ½ cups