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German Sweet Chocolate cake

1 pkg (4oz) German sweet Chocolate
1/2 cup boiling water
1 cup butter, unwhipped
2 cups sugar
4 eggs yolks
1 tsp. vanilla
2 1/2 sifted Swans Down Cake Flour
1 tsp. baking soda
1/2 tsp salt
1 cup buttermilk
4 egg whites, stiffly beaten

Preheat oven to 350 degrees. Melt chocolate in boiling wate and
set aside to cool.

With a mixer, cream butter and sugar until fluffy. Add yolks one
at a time, beating well after each. Blend in vanilla and cooled

Sift flour with soda and salt; add alternately with buttermilk to
chocolate mixture, beating after each addition until smooth. Fold
in beaten egg whites.

Pour into three 9 inch pans that have been greased and floured.
Bake at 350 degrees for 30-35 minutes. Bake 2 layers first; then
the remaining layer. Cool (Bake only on center rack in oven)
Frost only the tops of the layers.

Coconut-pecan frosting

1 cup pet milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup margarine unwhipped
1 tsp vanilla
2 cups coconut
1 cup chopped pecans

Combine everything except the coconut and pecans in a double-boiler.
Cook and stir over high heat until thickened; about 15 min. Add
coconut and pecans. Cool until thick enough to spread; then frost


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