German Chocolate Cake/Betty Crocker -

4 oz Sweet cooking chocolate

2 c Sugar

1 c Butter; softened

4 Egg yolks

2 1/4 c All purpose flour; or 2 1/2 c Cake flour

1 ts Baking soda

1 ts Salt

1 c Buttermilk

4 Egg whites; stiffly beaten

Coconut pecan frosting: 3 Egg yolks

1 c Evaporated milk

1 c Sugar

1/2 c Butter

1 ts Vanilla

1 1/3 c Flaked coconut

1 c Pecans; chopped

350. Grease

2 square pans,

8x8x2-inches or 9x9x2-inches, or 3 round pans,

8x1-1/2-inches or 9x1-1/2-inches. Line bottoms of pans with cooking parchment

8-inch squares 45-50 minutes, 9-inch squares

40-45 minutes, 8-inch rounds

35-40 minutes, 9-inch rounds

30-35 minutes or until wooden pick inserted in center comes out clean. Cool cakes

10 minutes. Invert on wire rack and cool completely. Fill layers and frost top of cake with Coconut-Pecan Frosting. Coconut-Pecan Frosting. Beat egg yolks and milk in 2-quart saucepan. Stir in sugar, margarine and vanilla. Cook over medium heat about 12 minutes, stirring occasionally, until thick. Stir in coconut and pecans. Beat until frosting is of spreading consistency. From. Betty Crocker's Cookbook. --