German Chocolate Buttermilk Cake
1 (4 oz.) pkg. German sweet chocolate
1/2 c. boiling water
1 c. butter (2 sticks)
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
3 c. sugar
8 lightly beaten egg whites
2 (12 oz.) cans evaporated milk
1 1/2 c. butter
3 tsp. vanilla
4 c. coconut
4 c. pecans, chopped
Melt chocolate in water; cool. Beat butter and sugar. Beat in egg
yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat
into chocolate mixture alternately with buttermilk. Beat egg whites
until stiff peaks form; fold into batter. Pour into 3 layer pans,
9", lined on bottoms with wax paper. Bake at 350 degrees for 30
minutes or until cake springs back when lightly pressed in center.
Cool 15 minutes; remove from pans, finish cooling on racks. Spread
Frosting between layers and sides and top.
FROSTING: Combine evaporated milk, sugar, egg yolks, butter and
vanilla in saucepan. Cook and stir over medium heat until thickened.
Remove from heat. Stir in coconut and nuts. Cool until thick enough
to spread. Serves 12.