German Sweet Chocolate Cake Recipe

Preheat oven to 350: F. Line bottom of three 9-inch layer pans with waxed paper. Microwave chocolate and water in large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted. Mix flour with baking soda and salt; set aside. Beat butter and sugar until light and fluffy. Add egg 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 stir into batter. Pour batter into prepared pans. Bake for 30 minutes or until cake springs back to the touch. Remove from oven; immediately run spatula between cake and sides of pans. Cool in pans 15 minutes. Remove from pans; peel off waxed paper. Cool on wire racks. Spread with frosting.

COCONUT-PECAN FROSTING

Place milk, sugar, egg yolks, butter and vanilla in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes. Stir in coconut and pecans. Beat until cool and of spreading consistency. (If you don't have a standup electric mixture, you will wish you had one because it takes forever with a hand held mixer. ). Makes about 4 1/2 cups.