GERMAN CHOCOLATE CAKE Karen Pearce

Prep: 30 min. Total: 2 hrs

1 pkg. (4oz) Baker’s German’s Sweet Chocolate

½ cup water

2 cups flour

1 tsp. baking soda

¼ tsp. salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, separated

1 tsp. vanilla

1 cup buttermilk

Coconut Pecan filling, recipe follows

1 can Milk-Chocolate Frosting

Preheat oven to 350 deg. F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwavable bowl on high 1 ½ to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Cool in pans 15 min. ; remove layers from pans to wire racks. Discard wax paper. Cool cake layers completely. Spread Coconut – Pecan filling between cake layers and onto top of cake. Frost the edges of cake with milk chocolate frosting (this helps the pecan frosting from oozing out).

Makes 16 servings

Substitute: If you don’t have buttermilk, just add 1 Tbsp. Lemon juice or vinegar to 1 cup milk; let stand 10 Min.

Coconut-Pecan frosting:

Prep: 5 min. Total: 17 min.

4 egg yolks

1 can (12 oz.) evaporated milk

1 ½ tsp. vanilla

1 ½ cups sugar

¾ cup (1 ½ sticks) butter

1 pkg. (7 oz.) Flake Coconut (about 2 2/3 cups)

1 ½ 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 nuts; mix well. Cool to desired spreading consistency.

Makes 4 ½ cups