Ingredients:
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2 cups flour
1 cup margarine or butter, softened
1 package of German Chocolate
2 cups sugar
1/2 cup water
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
1/4 tsp salt
4 egg whites
4 egg yolks
Cooking:
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Preheat oven to 200 degrees C. Then line the bottom of a round cake pan with wax paper. Melt the chocolate squares until they are completely melted. Stir well. Mix flour, baking soda and salt: set aside. Beat margarine (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. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between the cake and sides of the pan. Cool 15 minutes and remove from the pan. Remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Frosting between layers and over top of cake.
Coconut-Pecan Frosting:
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1 can evaporated milk
4 egg yolks, slightly beaten
1 1/2 cups sugar
1 1/2 teaspoon vanilla
3/4 cup margarine or butter
1 package of coconut
1 1/2 cups chopped pecans
Mix milk, sugar, margarine, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature until it can be easily spread.
