Ingredients

4 ounces German sweet chocolate, chopped

1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
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1-1/2 cups sugar
1-1/2 cups evaporated milk
'/4 cup butter
( egg )olks, beaten
2 cups flaked coconut
1-1/2 cups chopped pecans
1-1/2 teaspoons vanilla extract
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1 teaspoon shortening
2 ounces semisweet chocolate
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%utritional acts
1 slice e3uals 415 calories, (' g fat 62. g saturated fat7, 2'- mg cholesterol, (11 mg
sodium, 15' g carboh)drate, 4 g fiber, 11 g protein8
9irections
2ine three greased 4-in8 round baking pans with waxed paper8 Grease waxed paper and
set aside8 In small saucepan, melt chocolate with water over low heat: cool8
;reheat oven to '(5<8 In a large bowl, cream butter and sugar until light and fluff)8 =eat
in 4 egg )olks, one at a time, beating well after each addition8 =lend in melted chocolate
and vanilla8 *ombine flour, baking soda and salt: add to the creamed mixture alternatel)
with buttermilk, beating well after each addition8
In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form8 old
a fourth of the egg whites into creamed mixture: fold in remaining whites8
;our batter into prepared pans8 =ake 24-2. minutes or until a toothpick inserted in
center comes out clean8 *ool 15 minutes before removing from pans to wire racks to
cool completel)8
or frosting, in a small saucepan, heat sugar, milk, butter and egg )olks over medium-
low heat until mixture is thickened and golden brown, stirring constantl)8 !emove from
heat8 #tir in coconut, pecans and vanilla extract8 *ool until thick enough to spread8
#pread a third of the frosting over each cake la)er and stack the la)ers8
In a microwave, melt chocolate and shortening: stir until smooth: dri>>le over cake8 ?ield&
12 servings8
"riginall) published as German *hocolate *ake in *ountr) 9ecember/@anuar) 1441,
p4-