GERMAN SWEET CHOCOLATE CAKE

CAKE:

4 oz Baker's German Sweet Chocolate

1/2 C water

2 C flour

1 t baking soda

1/4 t salt

2 sticks butter, softened

2 C sugar

4 egg yolks

1 t vanilla

1 C buttermilk

4 egg whites

COCONUT-PECAN FROSTING:

12 oz can evaporated milk

1 1/2 C sugar

4 slightly beaten egg yolks

1 1/2 sticks butter

1 1/2 t vanilla

1 1/2 C coconut

1 1/2 C chopped pecans

FOR CAKE:

Pre-heat oven to 350 degrees.  Line bottoms of 3 9-inch pans with wax paper.  Melt chocolate with water.  In a large bowl, mix together flour, baking soda and salt.  In the bowl of an electric mixer, beat butter and sugar until light and fluffy.  Add yolks, one at a time, beating well after each addition.  Stir in melted chocolate and vanilla.  Add flour mixture alternately with buttermilk; beating after each addition, until smooth.  Beat egg whites until they form stiff peaks.  Gently fold into batter.  Pour into prepared pans.  Bake for 30 minutes.  Remove from oven and immediately run spatula between cake and sides of pan.  Cool in pans for 15 minutes.  Remove from pans, peel off wax paper and cool on wire racks.

FOR FROSTING:

In a medium sauce pan combine milk, sugar, yolks, butter and vanilla.  Cook until mixture thickens over medium heat, stirring constantly; about 12 minutes.  Remove from heat and add coconut and nuts.  Beat until cool.  Spread between cake layers and over top of cake.