Description

This cake is so special that it can be served to guests, but easy enough to make often for your family. It's an old time favorite that never goes out of style.

Ingredients

• 4 oz. pkg. Baker's German Sweet Chocolate
• 1/2 c. water
• 2 c. all-purpose flour, sifted, then measured
• 1 t. baking soda
• 1/4 t. salt
• 1 c. butter, softened
• 2 c. sugar
• 4 large egg yolks, room temperature (reserve the whites)
• 1 t. vanilla extract
• 1 c. buttermilk
• 4 large egg whites, beaten to form stiff peaks (which were reserved)
• COCONUT PECAN FILLING/FROSTING:
• 12 oz. can )evaporated milk (NOT sweetened condensed)
• 1 1/2 c. sugar
• 3/4 c. melted butter (1 1/2 sticks)
• 4 large egg yolks, slightly beaten
• 1 1/2 t. vanilla extract
• 7 oz. Baker's angel flake coconut
• 1 1/2 c. broken pecans

Steps

1. Preheat oven to 350 degrees. Grease and flour a 9 X 13 inch or 10 X 16 inch baking pan. If a thinner cake is preferred, use the larger pan. You could also use three 9 inch pans and frost between the layers.
2. Sift flour and then measure again for accuracy. Stir in baking soda and salt; set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on the microwave. Remove from microwave; stir well; set aside.
3. Separate eggs; beat egg whites until stiff peaks form; set aside.