Cake:

• 1 – 4 oz pkg Baker’s German Sweet Chocolate
• ½ cup water
• 1 cup soft Butter (2 sticks)
• 2 cup Sugar
• 4 Eggs (separated)
• 1 tsp Vanilla
• 1 cup Buttermilk
• 2 cup Flour
• 1 tsp Baking Soda
• ¼ tsp Salt

Frosting:

• 4 Egg Yolks
• 1 – 12 oz can Evaporated Milk
• ½ tsp Vanilla
• ¾ cup Butter (1 ½ sticks)
• 1½ cup Sugar
• 3 cup Coconut
• ½ cup Chopped Pecans

Cake:

1. Preheat oven to 350°
2. Microwave first two ingredients for 1½ minutes
3. Stir until chocolate is completely melted and set aside
4. Beat the butter and sugar until light and fluffy
5. Add egg yolks one at a time, beating well after each yolk
6. Blend the melted chocolate and vanilla and mix well
7. Mix the flour, baking soda, and salt together
8. Alternate adding buttermilk and flour mixture and beat until well blended
9. Beat the egg whites in a small bowl with the electric mixer on high until stiff peaks form
10. Pour the egg whites into the cake batter and gently stir into the batter with a spoon
11. Grease 3, 9 inch round cake pans and pour cake mixture evenly into pans
12. Bake for 30 minutes or until the toothpick in cake centers comes out clean
13. Cool in the pan for 15 minutes
14. Invert the cake layers onto wire racks and let cool completely

Frosting:

1. Beat egg yolks, milk, and vanilla into a sauce pan until well blended
2. Add sugar and butter and cook on medium heat for 12 minutes or until thickened and golden brown. Mix constantly
3. Remove from heat
4. Add coconut and nuts and mix well
5. Cool to room temperature
6. Frost the top of each layer of cake