GERMAN CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350.
• 2. Mix sugar in 1/2 cup boiling water. Mix sugar and butter and beat until light and fluffy. Beat in the egg yolks.
• 3. Beat in the melted chocolate and vanilla. Stir flour together with baking soda and salt.
• 4. Alternate adding the buttermilk and flour to eggs, butter and sugar mixture ending with the buttermilk.
• 5. Blend together well, but do not over beat this. It's best to use a wire whisk for this.
• 6. In a separate bowl, beat the egg whites with an electric mixer until they are at the stiff peak stage.
• 7. Gently fold the egg whites into the cake batter. Do not beat this, just fold to blend them in.
• 8. Place wax paper in the bottom of 2-9 inch pans. With either shortening or butter, grease the sides of the pans and i even grease the wax paper a little.
• 9. Evenly divide the batter between the pans. Place in preheated 350 oven and bake for 30-35 minutes.
• 10. Remove from oven and allow them to cool completely before turning them out of the cake pans.
• 11. This cake can stick if you don't follow the instructions. I use the wax paper and grease the sides of the cake pans well and also allowing the to cool completely.
• 12. For the frosting combine sugar, butter, milk and egg yolks in a heavy saucepan.
• 13. Cook over medium heat, stirring constantly. Bring to a boil and cook for another 3 minutes, turn heat down and continue to cook and stir until it thickens.
• 14. This will take about a total of 12 minutes. Add vanilla, coconut and chopped pecans.
• 15. Place a cake layer on a cake plate. Spread frosting on just the top of that layer and then place the second layer on top of that.
• 16. Pour the rest of the frosting right in the center of the top layer and then spread over the top of the cake.
• 17. You don't need to frost the sides of this cake, but if some of the frosting runs over and go down the sides it's ok. As a matter of fact it will and it's all good.