German’s Sweet Chocolate Cake

• 1 pkg. Bakers German Sweet Chocolate
• 1/2 c. boiling water
• 2 c. sugar
• 4 egg yolks, unbeaten
• 2 1/2 c. cake flour
• 4 egg whites, stiffly beaten
• 1 c. butter
• 1 tsp. vanilla
• 1 tsp. soda
• 1 c. buttermilk

Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time and beat. Add melted chocolate and vanilla and mix well. Sift dry ingredients and add alternately with buttermilk. Lastly fold in egg white. Bake in 350 degree oven for 30-40 minutes.

Coconut Pecan Frosting:

• 1 c. evaporated milk
• 1 c. sugar
• 3 egg yolks
• 1/4 lb. butter
• 1 tsp. vanilla
• 1 1/3 c. Bakers Angel Flake coconut
• 1 c. chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thick. Add coconut and pecans. Beat until thick enough to spread.