German Chocolate Cake

Ingredients:
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1/2 cup water

4 farm fresh eggs, separated

2 cups white flour

1 tsp. baking soda

1/4 tsp. salt

1 cup butter, softened

2 cups organic sugar

1 tsp. real vanilla extract

1 cup buttermilk

Preheat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with waxed paper; grease sides with butter. Melt chocolate and water in small pan on medium heat, stirring until melted. Set aside.

Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Stir in melted chocolate and vanilla until thoroughly combined. Add flour mixture alternately with buttermilk, stirring gently, but well after each addition.

Hand beat egg whites in small bowl with whisk until stiff peaks form. Gently fold into the rest of the mixture.

Pour into prepared pans.

BAKE until just done. The recipe says 30 min, but ours were done after just 15 (in dark pans). Run small spatula around cakes in pans. Cool cakes in pans 5 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Frosting between cake layers and onto top of cake.

Coconut-Pecan Frosting

4 farm fresh egg yolks

1 can (12 oz.) evaporated milk

1-1/2 tsp. real vanilla extract

1-1/2 cups organic sugar

3/4 cup (1-1/2 sticks) butter

1 pkg. (7 oz.) sweetened, shredded Coconut (about 2-2/3 cups)

1-1/2 cups chopped Pecans

BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.