HOMEMADE GERMAN CHOCOLATE CAKE Recipe

Preheat oven to 350F. Grease and flour 3 (9 inch) round cake pans. Melt chocolate completely in hot water.(Nowadays we do this in the microwave) Mix flour, soda and salt, set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition. Beat egg whites in small bowl until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool cake layers completely. Put Coconut Pecan Frosting between layers and over cake. To make filling/frosting, whisk egg yolks, milk and vanilla in large saucepan until well blended. Add sugar and butter, cook over medium heat 12 minutes or until thickened and golden brown, stirring constantly. Will burn easily. Remove from heat. Add coconut and nuts, mix well. Cool to spreading consistency. Makes about 4 1/2 c. Double recipe to completely frost cake, otherwise it'll be only enough to go between layers and on top.