German sweet chocolate cake


1 pkg (4 oz) german sweet chocolate
1/2 cup boiling water
1 cup butter, unwhipped
2 cups sugar
4 eggs yolks
1 tsp Vanilla
2 1/2 sifted swans down cake flour
1 tsp Baking soda
1/2 tsp salt
1 cup buttermilk
4 egg whites, stiffly beaten

Coconut-pecan frosting
1 cup pet milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup margarine unwhipped
1 tsp vanilla
2 cups coconut
1 cup chopped pecans

How to prepare

Preheat oven to 350 degrees. Melt chocolate in boiling water and set aside to cool. With a mixer, cream butter and sugar until fluffy. Add yolks one at a time, beating well after each. Blend in vanilla and cooled 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 pans that have been greased and floured. Bake at 350 degrees for 30-35 minutes. Bake 2 layers first; then the remaining layer. Cool (bake only on center rack in oven) frost only the tops of the layers.

Coconut-pecan frosting
Combine everything except the coconut and pecans in a double-boiler. Cook and stir over high heat until thickened; about 15 min. Add coconut and pecans. Cool until thick enough to spread; then frost cake.

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