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1. Preheat oven to 350 F.
2. Butter and flour 3 (9-inch) cake pans. Line pans with cut to fit wax paper.
3. Grease and flour the waxed paper.
4. Melt the Baker's German sweet chocolate in the boiling water and set aside.
5. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
6. In a mixing bowl, beat egg whites to stiff peaks. Refrigerate.
7. In mixing bowl, cream butter with sugar. Allow mixer to run 5 minutes.
8. Add egg yolks to butter mixture one at a time. Beat the mixture well.
9. With all eggs added, run mixer 2 minutes. With mixer running add vanilla and chocolate/water mixture.
10. Add flour mixture alternately with buttermilk to egg mixture, combining well.
11. Gently fold beaten egg whites into german chocolate cake batter.
12. Pour the batter into prepared cake pans.
13. Bake 30 to 35 minutes or until a cake tester comes out clean. Cool on racks.
14. Frost top between layers with Coconut-Pecan Frosting.
Coconut-Pecan Frosting:
1. In a medium bowl, combine evaporated milk, sugar, egg yolks, butter and vanilla.
2. Cook and stir over medium heat 12 to 15 minutes, until thickened.
3. Stir in shredded coconut and chopped pecans.
4. Cool until thick enough to spread. Stir occasionally.
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