German Sweet Chocolate Cake with Coconut Pecan Filling & Frosting

Directions

Preheat oven to 350℉ (180℃). Melt chocolate in boiling water, cool.

In a small bowl, sift flour, baking soda and salt together. In a large bowl, cream butter and sugar well. Add egg yolks one at a time, beating after each addition.

Blend in vanilla and melted chocolate. Add flour mixture alternately with buttermilk, beating after each addition. Fold in egg whites. Pour into three 9-inch layer pans, lined on bottoms with paper.

Bake for 30 to 35 minutes, or until cake springs back when lightly pressed in center. Cool in pans for 15 minutes. Remove and cool on rack.

Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.

Coconut-Pecan Filling and Frosting:

Combine evaporated milk, sugar, egg yolks, margarine and vanilla in saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.

Remove from heat. Add coconut and pecans. Cool until of spreading consistency, beating occasionally.