Cheryl's German Chocolate Cake Recipe

• 1 pkg. Baker's German sweet chocolate
• 1/2 c. boiling water
• 1 c. butter
• 2 c. sugar
• 4 egg yolks
• 1 teaspoon vanilla
• 2 1/4 c. sifted Softasilk flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 c. buttermilk
• 4 egg whites, stiffly beaten

1. Heat chocolate in boiling water.
2. Cold.
3. Cream butter and sugar till fluffy.
4. Add in yolks, 1 at a time, beat well.
5. Blend in vanilla and chocolate.
6. Sift flour with soda and salt.
7. Add in buttermilk to chocolate mix.
8. Mix in eaten egg whites.
9. Pour into 3 (9") layer pans.
10. Bake at 350 degrees for 30 to 35 min.
11. Cold.
12. COCONUT PECAN FROSTING: Combine 1 1/2 c. evaporated lowfat milk, 1 1/2 c. sugar, 4 slightly beaten egg yolks, 1/2 c. butter and 1 tsp.
13. vanilla.
14. Cook and stir over medium heat till thickened, about 12 min.
15. Add in 1 2/3 c. Angel Flake Coconut and 1 c. minced pecans.
16. Cold till thick sufficient to spread over cake tops.

sweet chocolate, boiling water, butter, sugar, egg yolks, vanilla, softasilk flour, baking soda, salt, buttermilk, egg whites

Taken from cookeatshare.com/recipes/cheryl-s-german-chocolate-cake-19650 (may not work)