German Chocolate Cake & Frosting

German Chocolate Cake

1 pkg. (4 oz.) Baker’s German Sweet Chocolate

½ cup boiling water

1 cup butter

2 cups sugar

4 egg yolks

1 tsp. vanilla

2 ¼ cups sifted flour or 2 ½ cups sifted cake flour

1 tsp. baking soda

½ tsp. salt

1 cup buttermilk

4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy.

Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift

flour with soda and salt; add alternately with buttermilk to chocolate mixture,

beating after each addition until smooth. Fold in beaten egg whites. Pour into

three 9-inch layer pans, lined on bottom with parchment paper. Bake at 350° for

30-35 minutes. Cool. Frost tops only.

Coconut-Pecan Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks,

½ cup butter and 1 tsp. vanilla. Cook and stir over medium heat until thickened,

about 12 minutes.

Add: 1 1/3 cups coconut and 1 cup chopped pecans. Cool until thick

enough to spread, beating occasionally. Makes 2 ½ cups.