Recipe - German Sweet Chocolate Cake

1 pack Baker's German Sweet Chol
One half cup Boiling water
2 cup Sugar
2 cup Unsifted allpur flour
1 teaspoon Baking soda
1 cup Buttermilk
1 cup Butter
1 teaspoon Vanilla
One half teaspoon Salt
4 Egg whites

Melt chocolate in boiling water. Cool. Cream butter and sugar until
fluffy. Add yolks 1 at a time, beating well after each. Blend in vanilla
and chocolate. Sift flour with soda and salt;add alternately with
buttermilk to chocolate mixture, beating after each addition until smooth.
Fold in beaten whites. Pour into three 9inch layer pans, lined on bottoms
with paper. Bake at 350 for 30 to 35 minutes. Cool. Frost tops only. For
COCONUTPECAN FROSTING. Combine 1 cup evaporated milk, 1 cup sugar, 3
slightly beaten egg yolks, One half cup butter and 1 teaspoon vanilla. Cook and
stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups
ANGEL FLAKE coconut and 1 cup chopped pecans. Cool until thick enough to
spread, beating occasionally.
Makes 2 One half cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini