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German Chocolate Cake

1/2 c. boiling water
4 oz. sweet cooking German chocolate
2 c. sugar
1 c. butter, softened
4 egg yolks
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch
round pans. Line bottom of pans with wax paper.

Pour boiling water on chocolate, stirring until chocolate is melted;
cool. Mix sugar and butter in large mixing bowl until light and
fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and
vanilla on low speed. Mix in flour, baking soda and salt alternately
with buttermilk, beating after each addition until batter is smooth.
Fold in egg whites. Divide batter among pans.

Bake square pans 40-45 minutes or round pans 35-40 minutes. Check
for doneness with toothpick in center. Cool and top with Coconut-Pecan

Coconut Pecan Frosting

1 c. sugar
1/2 c. margarine or butter
1 c. evaporated milk
1 tsp. vanilla
3 egg yolks
1 1/3 c. flaked coconut
1 c. chopped pecans

Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over
med. heat, stirring occasionally, until thick, about 12 minutes.
Stir in coconut and pecans. Beat until spreading consistency.


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