*** Baker's German Chocolate Cake

INGREDIENTS

• CAKE:
• 1 (4-ounce) package baker's German sweet chocolate
•                              ( If can find green box ,you can mix 58 percent 2 oz with giradelle milk chocolate 2 oz)
• 1/2 cup boiling water
• ______
• 1 cup butter or margarine
• 2 cups sugar
• 4 egg , separated (Keep yolks for mix, keep whites for end of mix)
• 1 teaspoon vanilla
• _________
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• _________
• 1 cup buttermilk
• 
  
• FROSTING:
• 1 1/2 cups evaporated milk
• 1 1/2 cups sugar
• 4 egg yolks, slightly beaten (you will need a total of 8 eggs for this recipe)
• 3/4 cup butter or margarine
• 1 1/2 teaspoons vanilla
• 2 cups shredded coconut
• 1 1/2 cups chopped pecans

PREPARATIONSTEP 1Coconut-Pecan frosting (recipe follows). 

Preheat the oven to 350° F. 

Melt chocolate in water, and let cool. 

Cream together butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. 

Seprately Mix flour, soda, and salt. 

Beat in flour mixture, alternately with buttermilk. 

Then Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper and spray sides oil coat

Bake for 20 (25 minutes for 2 cakes)or until cake springs back when lightly pressed in center. 

Remove and cool on rack for 15 minutes.

NOTES-

If making 3 layer bakes in about twenty minutes. ( set timer for 20 minutes and check with toothpick, if comes out moist leave in another 2 minutes and repeat)

For super soft cake when take out of oven place in freezer for 10 minutes

Frost cake. 

COCONUT-PECAN FROSTING:
Combine evaporated milk, sugar, slightly beaten egg yolks, butter  in saucepan. 

Cook and stir over medium heat until thickened about 5 minutes. 

( if not think on stove won't get thick when cool) .

Remove from heat. 

off heat-Stir in shredded vanilla, coconut and chopped pecans. Cool until thick enough to spread.