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German Chocolate Cake

4 oz pkg Baker's German Sweet Chocolate
1/2 cup water, boiling
1 cup butter or margarine (2 sticks)
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 1/3 cups Baker's Angel Flake Coconut
1 cup pecans, chopped

Preheat oven to 350 degrees F. Grease and flour (3) 9" layer pans
(or line bottoms with wax paper). Melt chocolate in boiling water;
cool. Cream butter and sugar in a large bowl. Beat in egg yolks;
stir in vanilla and chocolate. Set aside. Mix flour, baking soda
and salt in a medium bowl. Beat flour mixture, alternately with
buttermilk, into the creamed sugar mixture. In another bowl, beat
eggs whites with electric mixer until stiff peaks form; fold egg
whites into cake batter. Pour batter into pans and bake for 30
minutes, or until cake springs back when lightly pressed in center.
Cool 15 minutes, then remove from pans and cool completely on wire
rack.

Combine evaporated milk, sugar, egg yolks, butter and vanilla in
a saucepan. Cook and stir over medium heat until thickened. Remove
from heat. Stir in coconut and pecans. Cool until thick enough
to spread. Spread frosting between layers and over the top of the
cake. Makes 2-1/2 cups of frosting.

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