German Chocolate Cake

Ingredients:
For the Cake:

• 1/2 cup boiling water
• 4 ounces sweet cooking German chocolate
• 2 cups sugar
• 1 cup butter, softened
• 4 egg yolks
• 1 teaspoon vanilla
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 4 egg whites, stiffly beaten

For the Coconut Pecan Frosting:

• 1 cup sugar
• 1 1/2 cups butter
• 1 cup evaporated milk (12 oz. can)
• 1 1/2 teaspoons vanilla
• 4 egg yolks
• 2 cups flaked coconut
• 1 1/2 cups chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease 2 9-inch square pans or 3 8-inch round pans.
2. Pour boiling water over chocolate, stirring until melted; cool.
3. In a large mixing bowl, cream together sugar and butter until light and fluffy. Beat in egg yolks, one at a time. Beat in melted chocolate and vanilla on low speed.
4. Mix in flour, baking soda, and salt alternately with buttermilk, beating after each addition until batter is smooth.
5. Fold in stiffly beaten egg whites. Divide batter among prepared pans.
6. Bake square pans for 40-45 minutes or round pans for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool cakes completely before topping with Coconut Pecan Frosting.

For the Coconut Pecan Frosting:

1. Mix sugar, butter, milk, vanilla, and egg yolks in a saucepan.
2. Cook over medium heat, stirring occasionally, until thick, about 12 minutes.
3. Remove from heat. Stir in coconut and pecans. Beat until spreading consistency.
4. Allow the frosting to cool and thicken before icing the cake.

Enjoy!