Classic German Chocolate Cake

• 1 (4 oz.) pkg. sweet cooking chocolate
• 1/2 c. water
• 2 c. sugar
• 2 c. all-purpose flour
• 1/4 tsp. salt
• 1 c. Crisco shortening
• 4 eggs, separated
• 2 tsp. vanilla
• 1 tsp. baking soda
• 1 c. buttermilk
• Coconut Pecan Topping

1. Preheat oven to 350u0b0.
2. In small saucepan, over low heat, melt chocolate in water; stir.
3. In large bowl, beat sugar and shortening until fluffy.
4. Beat in egg yolks and vanilla.
5. Stir in chocolate mixture.
6. In medium bowl, combine flour, baking soda and salt; add to batter alternately with buttermilk until blended.
7. In small bowl, beat egg whites until stiff but not dry; fold into batter.
8. Spread evenly into 3 greased and floured 9-inch round cake pans.
9. Bake for 30 minutes, or until wooden pick inserted in center comes out clean.
10. Cool 15 minutes.
11. Remove from pans; cool completely.
12. Frost and top with Coconut Pecan Topping.

sweet cooking chocolate, water, sugar, flour, salt, shortening, eggs, vanilla, baking soda, buttermilk, coconut pecan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=566281 (may not work)