German Chocolate Cake

Ingredients:

4 eggs, separated

4 ounces German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter, cubed
1-1/3 cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract

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Directions
Let eggs stand at room temperature for 30 minutes. 

Line a greased 13x9-in. baking pan with waxed paper. Grease and flour the paper; set aside.

In a microwave, melt chocolate with water; stir until smooth. Cool. 

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. 

In a small bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. 

Spread batter evenly into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Remove waxed paper. 

For frosting, in a heavy saucepan, combine the milk, sugar, egg yolks and butter Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon.

Remove from the heat. Stir in the coconut, pecans and vanilla. Beat on high until frosting is cool and achieves spreading consistency. 

Place cake on a serving platter; frost top and sides of cake.