Sweet German Chocolate Cake
1pkg 4oz Bakers German Sweet Chocolate
1/2 cup Water
2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
1 cup Margarine or Butter
2 cups Sugar
4 Egg Yolks
4 Egg Whites
1 tsp Vanilla
1 cup Buttermilk
(coconut frosting part)
1can/12oz Evaporated Milk
1pkg/7oz Angel flake coconut
3/4 cup Margarine or Butter
1 1/2 tsp Vanilla
1 1/2 cup Chopped Pecans
1 1/2 cup Sugar
4 Egg Yolks (slightly beaten)
Set Oven to 350
Line bottoms of three 9 inch round cake pans with waxed paper cut into circles and grease the sides
Microwave chocolate and water in a bowl for 1.5 to 2 minutes (until choc is almost melted) stir halfway through, then afterwards stir until completely melted.
Mix flour, baking soda and salt in a small bowl and set aside.
Beat margarine and sugar with a mixer in a large bowl until light and fluffy
Add egg yolks one at a time, beating well after each addition
Stir in chocolate and vanilla
Add flour, mixing alternately with buttermilk and beating after each addition until smooth.
Beat egg whites with a whisk in another bowl until stiff peaks form
Fold egg whites gently into the batter with a spatula
Pour batter into prepared pans.
Bake 30 minutes or until cake springs back when lightly touched.
Immediately run a knife between cakes and sides of pans so they don't stick.
Cool 15 minutes then remove from pans
Remove wax paper, cool on wire racks
Spread coconut frosting on top of each layer while making awesome stack of cake.
Coconut Frosting Part
Mix milk, sugar, margarine, egg yolks and vanilla in large saucepan.
Cook and stir on medium heat 12 minutes or until thick and golden brown
Remove from heat
Stir in coconut and pecans
Beat until cool and of stirring consistency