German Chocolate Cake

1 pkg (4 oz) Baker's German's Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups sifted Cake Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
 
(these you will fold in last)


Heat oven to 350°

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Shift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites.  Spray three  9 inch layer pans with pan spray, place a circle of parchment paper on the bottom of each pan and spray the paper.  Pour batter into the prepared pans. Bake at 350° for 30 minutes. Cool in pans for a little while and then invert onto racks to cool. Don't forget to pull off parchment paper!   When cooled, frost each layer with the Sweet coconut pecan frosting.  Recipe follows below.
 
Sweet Coconut Pecan Frosting for German Chocolate Cake

3/4 cup  butter
1-1/2
cups
sugar
5 egg yolk
s
1
can (12 oz.)
evaporated milk

1
pkg. (7 oz.) Sweet Coconut (about 2-2/3 cups)
1-1/2
cups
Coarsely  Chopped Pecans 
2 tsp. vanilla
Several pecans for garnish

Slowly melt the butter in a large saucepan, stir in sugar and milk and then beat in the egg yolks and  use a wire whisk to blend well; cook on medium heat 12-15 minutes or until thickened and golden brown, stirring constantly.  Remove from heat and stir in the coconut, pecans and vanilla.  Set aside to cool.  Then frost the cake by placing one third of the frosting on each of the three layers, stacking as each layer is frosted then spoon the final 1/3 over the top layer.

 
I've prepared this cake for many occasions... for different birthdays every year!