German Chocolate Cake

This is the original German Chocolate Cake recipe and the best.

1 (4 oz) pkg German's sweet chocolate
1/3 boiling water
2 c sifted cake flour
3/4 t baking soda
1/4 t salt
3/4 c butter
1 1/3 c sugar
3 egg yolks
3/4 t vanilla
3/4 c buttermilk
3 egg whites, stiffly beaten

Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans. Set aside.

Melt German chocolate in boiling water. Cool. In a small mixing bowl, sift flour with soda and salt. In large mixer bowl cream butter using electric mixer on medium. Gradually beat in sugar and continue beating until light and fluffy.  Add egg yolks, one at a time, beating after each.  Add vanilla and chocolate; mix until blended. Add flour mixture alternately with buttermilk, beating after each addition until smooth. In small mixing bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into cake using low setting of mixer.

Pour evenly into prepared cake pans and bake at  350 degrees for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 15 minutes, then remove from pans and finish cooling on wire racks. Spread Coconut-Pecan Frosting between layers and over top of cake.

Tip: Line cake pans with wax paper and then spray with a flour nonstick baking spray.

Coconut-Pecan Filling and Frosting

1 can (5.33 oz) evaporated milk
2/3 c sugar
2 egg yolks, slightly beaten
1/3 c butter
3/4 t vanilla
1 c coconut
2/3 c chopped pecans

Combine all ingredients except for coconut and pecans in a large saucepan. Cook and stir over medium heat until mixture thickens, about 10 minutes. Remove from heat; add 1 c  coconut and 2/3 c chopped pecans. Beat until cool and of spreading consistency.