GERMAN SWEET CHOCOLATE CAKE

I got this from Jody and his wife while working for Sprint in Gardner, KS. He said his wife got it right from a relative in Germany. 4/7/99

1 package (4ounces) Baker's Sweet German Chocolate
1/2 cup water
2 Cups flour
1 Teaspoon baking soda
1/4 teaspoon salt
1 Cup (2 sticks) margarine or butter, softened
1 Cups sugar
4 egg yolks
1 Teaspoon vanilla
1 Cup buttermilk
1 Egg white

Heat oven to 3500.  Line bottoms of 3 (9 inch) round cake pans with wax paper.

Heat chocolate and water in heavy 1-quart saucepan on very low heat, stirring constantly until chocolate is melted and mixture is smooth.  Remove from heat.

Mix flour, baking soda and salt: set aside.  Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add egg yolks, 1 at a time beating well after each addition.  Stir in chocolate mixture and vanilla.  Add flour mixture alternately with buttermilk, beating after each addition until smooth.

Beat egg whites in another bowl with electric mixer on high speed until stiff peaks form.  Gently stir into batter.  Pour into prepared pans.  Bake 30 minutes or until cake springs back when lightly touched in center.  Immediately run spatula between cakes and sides of pans.  Cool 15 minutes; remove from pans. Remove wax paper.  Cool completely on wire racks.

Spread coconut-pecan frosting between layers and over the top of the cake. 

Makes 12 servings.

COCONUT- PECAN FILLING AND FROSTING

1 can (12 ounces) evaporated milk
1 ½ cups sugar
¾ cup (1 ½ sticks) margarine or butter
1 egg yolks, slightly beaten
1 ½ teaspoon vanilla
1 Package (7 ounces) baker's angle flake coconut (about 2 2/3 cups)
1 ½ cups chopped pecans

Mix buttermilk, sugar, margarine, egg yolks and vanilla in large saucepan.  Cook and stir on medium heat about 12 minutes or until thickened and golden brown.  It should come to a rolling boil.  Remove from heat.

Stir in coconut and pecans.  Cool to room temperature and of spreading consistency.