German Chocolate Cake

  GERMAN CHOCOLATE CAKE
1 pkg. German sweet chocolate
1 c. butter
2 c. sugar
4 egg yolks and whites
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk

Melt 1 package German chocolate in 1/2 cup boiling water, then cool. Cream 1 cup butter and 2 cups sugar until light and fluffy. Add egg yolks one at a time, beating after each. Add vanilla and melted chocolate mix until blended.
Sift together 2 1/2 cups cake flour, soda, salt; add flour mixture into the chocolate mixture alternating with 1 cup buttermilk, beating after each addition until smooth. Fold in 4 egg whites stiffly beaten.

Pour batter into 3 (9 inch) cake pans lined on bottom with waxed paper. Bake at 350 degrees for 30-35 minutes. Cool then frost between layers and top with coconut pecan frosting

GERMAN CHOCOLATE CAKE ICING
1 c. evaporated milk
1 c. sugar
3 egg yolks or 2 eggs
1/4 lb. butter
1 tsp. vanilla
1 1/3 c. Angel Flake coconut
1 c. chopped pecans

Combine milk, sugar, eggs, butter and vanilla in saucepan. Cook over medium heat stirring constantly until thickens, about 12 minutes. Remove from heat, add coconut and pecans. Beat until cool and of spreading consistency