German Chocolate Cake

Loy McGill gave me this recipe - she's a fabulous cook!

German Sweet Chocolate Cake Original recipe from 1960s

1 pkg (4 oz.) Baker's German sweet chocolate
1/2 cup boiling water
1 C butter
2 C sugar
1 tsp. vanilla
4 egg yolks
4 egg whites, stiffly beaten
2 C all purpose flour
1 tsp baking soda
1/2 tsp salt
1 C buttermilk

Melt chocolate in boiling water. Cool. Cream butter and sugar until creamy.  Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with butermilk to chocolate mixture, beat well after each till smooth (don't overbeat). Fold in beaten egg whites. Pour into three 9-inch layer pans, lined on bottom with wax paper - greased and floured. Bake at 350 degrees for 30 - 35 minures. (My oven runs hot, so I set the timer for 29 minutes and it was done perfectly.  I also rearranged the pans halfway through.)  Cool. Frost tops only.  I frosted the entire cake by making making 2 times the frosting.Frosting

Combine in saucepan over medium heat:

1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter (1 stick)
1 tsp vanilla
1 1/2 cups Angel flake coconut
1 1/2 cups chopped pecans

Cook and stir until thickened, about 12 minutes. Remove from heat and add coconut and pecans.  Cool until thick enough to spread, beating occasionally.