German Chocolate Cake

German Chocolate Cake {Mom Riedel}

½ cup boiling water
4 oz sweet cooking chocolate
1 cup softened butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon soda
 ½ teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

 Heat oven to 350°. Grease 3 round layer pans, 8 or 9 inch. Line bottom of pans with waxed paper. In small bowl, pour boiling water over chocolate, stirring until chocolate is melted; set aside to cool. In large mixer bowl, cream butter and sugar until light and fluffy. Add yolks one at a time, beating after each egg. Beat in chocolate and vanilla on low speed. Mix in dry ingredients alternately with buttermilk. Beat till smooth. Fold in egg whites. Divide batter among pans. Bake 30 to 40 minutes until top springs back. Cool Frost cake with Coconut Pecan Frosting.


 Coconut Pecan Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter or margarine
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Combined evaporated milk, sugar, yolks, butter and vanilla in small saucepan. Cook and stir over medium heat until thick (about 12 minutes). Remove from heat. Stir in coconut and pecans. Beat until thick and spread on cake.