German's Sweet Chocolate Cake
 
1pkg. (4oz.) Baker's German's Sweet Baking Chocolate
1/4 cup water
2 cups flour
1 tsp. baking soda
1 cup (2 sticks) butter or margarine, softened
2 cups sugar
4 egg yolks
1 tsp. vanilla
1 cup buttermilk
4 egg whites
 
Heat oven to 350  Line bottoms of (9 inch) round cake 
pans with wax paper.( I used Crisco then flour)
 
Microwave Chocolate and water in large microwavable bowl 
on High 1 1/2 to 2 minutes or until chocolate is almost 
melted, stirring halfway through heating time.  Stir until 
chocolate is completely melted.
 
Mix four, baking soda and salt: set aside.  Beat butter 
and sugar in large bowl with electric mixer on medium 
speed until light and fluffy.  Add egg yolks, 1 at a time, 
beating well after each addition.  Stir in chocolate mixture 
and vanilla.  Add flour mixture alternately with buttermilk, 
beating after each addition until smooth.
 
Beat egg whites in another large bowl with electric mixer on 
high speed until stiff peak form.  Gently stir into batter.  
Pour into prepared pans.
 
Bak 30 minutes or until cake springs back when lightly 
touched in center.  Immediately run spatula between cake 
and sides of pans.  Cool 15 minutes: remove from pans.  
Remove wax paper.  Cool completely on wire racks. 
Spread Coconut-Pecan Filling and Frosting between 
layers and over top of cake.  Makes 12 servings.
 
Note: This delicate cake will have a flat slightly sugary 
top crust which tends to crack.

 
 
Coconut-Pecan Filling and Frosting
 
(I did follow this coconut-pecan filling recipe....but I 
double coconut and pecan...make it thick and hold together 
easily and taste better)
 
1 can (12 oz.) evaporated milk (I used fat free evaporated 
milk)
1 1/2 cups sugar (I used only 1 cup sugar because coconut 
came with sugar)
3/4 cup (1 1/2 sticks) butter or margarine (I used margarine..
taste better)
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 pkg. (7 oz.) Baker's angel flake Coconut (about 2 1/3 cups)
1 1/2 cups chopped pecans
 
Stir milk, sugar, butter, egg yolks, and vanilla in large 
saucepan.  Stirring constantly, cook on medium heat 12 
minutes or until thickened and golden brown.  Remove 
from heat. 

Stir in coconut and pecans.  Cool to room temperature and 
of spreading consistency.

 
Chocolate Butter Frosting
 
2/3 cup margarine or butter, softened
4 ounces ( melted chocolate (cool)
4 cups powdered sugar
3 teaspoons vanilla
About 2 tablespoons milk
 
Mix margarine and chocolate.  Stir in powdered sugar.  
Beat in vanilla and milk until frosting is of spreading 
consistency.