German Chocolate Cake

1. Bring to room temperature (30 min):
3 eggs, separated
2/3 c butter


2. Mix & set aside:
1 1/2 c flour
3/4 t. baking soda
1 t. salt


3. In small saucepan, combine on low heat until melted.  Cool.
1 - 4 oz package sweet baking chocolate
1/3 c water


4. In large mixing bowl, beat butter (med/hi) for 30 seconds - gradually add sugar.  Combine well.  Continue beating for 2 min.  Beat in egg yolks one at a time.  Beat in cooled chocolate & vanilla.  Add flour mixture & buttermilk, alternately.  Lower speed after each addition.
1 c sugar
1 t vanilla
3/4 c buttermilk/sour milk


5. Wash beaters.  Beat egg whites on high until stiff peaks form.  Fold egg whites into batter.  Spread batter into greased & floured cake pans. (2 - 9'' x 1 1/2'' or 2 - 8'' x 1 1/2'' round)


6. Bake at 350 degrees for 20-25 minutes (9'') or 25-30 minutes (8'') or until toothpick comes out clean.  Cool on wire racks 10 minutes.  Remove from Pans.  Cool thoroughly on wire racks. 


Coconut-Pecan Frosting:


Combine in saucepan.  Cook & stir over medium heat for 6-8 minutes or until thickened & bubbly.  Remove from heat.
1 egg, slightly beaten
5 oz (2/3 c) evaporated milk
2/3 c sugar
1/4 c butter


Stir into above mixture when removed from heat.  Cover & cool thoroughly.
1 1/3 c flaked coconut
1/2 c chopped pecans