Homemade German Chocolate Cake







This cake takes a bit of time and care to prepare but the result is worth all the effort.  The layers are rich, chocolatey and substantial enough to stand up well to the coconut-pecan frosting.  There is something magical about the combination of flavors and texture, and I swear I can eat spoonfuls of the frosting right out of the pan.  If there is any left in the pan after the cake is frosted what else can I do but finish it off.  This is a rich cake and I can almost guarantee it will satisfy even the most extreme sweet tooth.  Small slices with a little scoop of vanilla ice cream usually do it.

Ingredients
CAKE:
1 pkg. (4 oz) Baker’s German Sweet Chocolate
½ cup water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk
COCONUT-PECAN FROSTING:
4 egg yolks
1 can (12 ounces) evaporated milk
1-1/2 teaspoons vanilla
1-1/2 cups sugar
¾ cup (1-1/2 sticks) butter
1 pkg. (7 ounces) coconut
1-1/2 cups pecans, chopped

DIRECTIONS TO MAKE IT IN THE NEXT PAGE, ENJOY 

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