1/2 C boiling water
4 oz. sweet cooking German chocolate
2 C sugar
1 C butter, softened
4 egg yolks
1 tsp vanilla
2 1/2 C cake flour
1 tsp baking soda
1 tsp salt
1 C buttermilk
4 egg whites, stiffly beaten
Coconut Pecan Frosting;
1 cup sugar (1 1/2 cups)
1/2 cup butter (3/4 cups)
1 cup evaporated milk (12 oz. can)
1 teaspoon vanilla (1 1/2 tsp)
3 egg yolks (4 egg yolks)
1 1/3 cups flaked coconut (2 cups)
1 cup chopped pecans (1 1/2 cups)
Preheat oven to 350 F degrees. Grease 2 9 inch square pans or 3 8 inch round pans.
Pour boiling water on chocolate, stirring until chocolate is melted. Allow to cool.
Mix sugar and butter in large mixing bowl until light and fluffy.
Beat in egg yolks, one at a time.
Beat in chocolate and vanilla, on low speed.
Mix in flour, baking soda, and salt, alternately with buttermilk, beating after each addition, until batter is smooth.
Fold in egg whites.
Divide batter among pans.
Bake square pans 40-45 minutes, or round pans 35-40 minutes, or until a toothpick inserted in center comes out clean.
Set aside to cool.
Mix sugar, butter, milk, vanilla, and egg yolks in a saucepan.
Cook over medium heat, stirring occasionally, until thick.
Remove from heat.
Stir in coconut and pecans. Beat until spreading consistency.
Allow to cool and thicken before icing cake.