Sweet German Chocolate Cake


(cake part)
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)


Cake Part

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