This recipe was on the inside wrapper on the chocolate. As it happens the company and changed hands and the recipe has also changed. I favor the original. It makes a beautiful cake! Enjoy! - Cheryle
Cake:
4 oz Baker’s German Sweet Chocolate
½ cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 ¼ cup flour
1 teaspoon baking soda
½ tsp salt
1 cup buttermilk
4 egg whites, stiffly beaten
Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
½ cup butter
1 teaspoon vanilla
1 1/3 cup flaked coconut
1 cup chopped pecans
1. Melt chocolate in boiling water. Cool.
2. Cream butter and sugar until fluffy. Add eggs yolks one at a time, beating well after each.
3. Blend in vanilla and chocolate.
4. Sift together flour, soda and salt; add alternately with buttermilk, beating after each addition until to smooth.
5. Fold in beaten egg whites.
6. Pour into three 9-inch layer pans, lined on the bottom with paper.
7. Bake at 350° for 35 minutes. Cool. Frost only the tops.
Combine evaporated milk, sugar, slightly beaten egg yolks, butter and teaspoon vanilla in the top of a double boiler. Cook and stir until thickened, about 12 minutes. Add flaked coconut and chopped pecans. Cool until thick enough to spread.