1 pkg. (4 oz.) German Sweet Chocolate
1/2 c. boiling water
1 c. butter or margarine
2 c. sugar
4 eggs, separated
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
1 c. buttermilk
Coconut-Pecan Frosting
 | Melt chocolate in boiling water; cool. |
| Cream butter and sugar. Beat in egg
yolks. Stir in vanilla and chocolate. Set aside. |
| Mix flour, soda, and
salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites
until stiff peaks form; fold into batter. |
| Pour batter into three 9-inch layer pans,
lined on bottoms with waxed paper. Bake at 350 degrees for 30 minutes or until cake
springs back when lightly pressed in center. |
| Spread frosting between layers and on
top of cake. |
| Coconut-Pecan Frosting: Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly
beaten egg yolks, 1/2 cup butter or margarine, and 1 teaspoon vanilla in saucepan.
Cook and stir over medium heat until thickened. Remove from heat. Stir in
1 1/3 cups coconut and 1 cup pecans. Cool until thick enough to spread. |
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