Baker's German Sweet Chocolate Cake
1 Pkg Baker's German Sweet Chocolate
1/2 Cup Water
2 Cups Flour
1 Tsp Baking Soda
1/4 Tsp Salt
1 Cup Butter
2 Cups Sugar
4 Eggs (separated)
1 Tsp vanilla
1 Cup Buttermilk
Preheat oven to 350 degrees. Cover bottom of the pan with wax paper, grease the sides. Microwave the chocolate and water in large bowl, until chocolate is almost melted. Stir until chocolate is completely melted.
Mix flour, baking soda, and salt, set aside. Beat butter, and sugar in large bowl with mixer until light and fluffy. Add egg, yolks, one at a time, beating after each addition. Blend in melted chocolate and add vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
Beat egg whites in small bowl until stiff peaks form. Gently stir into batter. pour evenly into cake pans.
Bake for 30 minutes or until toothpick come out clean. Immediately run spatula around cake. Cool in pan for 15 minutes and remove to wire racks. Cool completely and frost between layers and onto top of cake (using recipe below)
4 Egg Yolks
1 Can Evaporated Milk
1 1/2 Tsp Vanilla
1 1/2 cup Sugar
3/4 Cup Butter
1 Pkg Bakers Angel Flake coconut
1 1/2 Cup Chopped Pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and nuts and mix well. Allow to cool and frost.