German chocolate cake

 Ingredients:

For the cake:

1 pkg. (4 oz) Baker’s German Sweet Chocolate

½ cup of water

2 cups flour

1 teaspoon baking soda

1 teaspoon of baking powder 

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups of sugar

4 eggs, separated

1 teaspoon vanilla1 cup buttermilk

For the coconut-pecan frosting:

4 egg yolks

1 can (12 ounces) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

¾ cup (1-1/2 sticks) butter

1 pkg. (7 ounces) coconut

1-1/2 cups pecans, chopped

Directions

Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pan with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in a small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda, baking powder and salt. Beat butter and sugar in a large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until a toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.

Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto the top of the cake.