German Chocolate Cake

• 1/2 cup water boiling
• 4 ounces chocolate sweet cooking
• 1 cup butter
• 2 cups sugar
• 4 large eggs separated
• 1 teaspoon vanilla extract
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup evaporated milk
• 1 cup sugar
• 3 each egg yolks
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 113 cup coconut flaked
• 1 cup pecans chopped

1. CAKE: Pour boiling water over chocolate in small bowl; stir until melted.
2. Set aside to cool.
3. In large mixer bowl, cream butter and sugar until light and fluffy, add egg yolks 1 at a time, beat after each addition.
4. On low speed beat in chocolate and sifted dry ingredients, beating whites.
5. Divide among 3 (8 or 9 inch) greased and floured cake pans or line greased pans with waxed paper.
6. Bake at 350F (180C) for about 35 minutes.
7. Frost with Coconut-Pecan Frosting.
8. ICING: Combine all but coconut and pecans in saucepan; cook and stir over medium heat until thick, about 10 to 12 minutes.
9. Stir in coconut and pecans.
10. Spread between and on top of cooled cake layers.

water boiling, chocolate sweet cooking, butter, sugar, eggs, vanilla, cake flour, baking soda, salt, buttermilk, milk, sugar, egg yolks, butter, vanilla, coconut flaked, pecans

Taken from recipeland.com/recipe/v/german-chocolate-cake-721 (may not work)