---------- Recipe via Meal-Master (tm) v8.05
       Title: German Chocolate Cake/betty Crocker
  Categories: Cakes, Chocolate
       Yield: 16 servings
     1/2 c  Boiling water
       4 oz Sweet cooking chocolate
       2 c  Sugar
       1 c  Butter; softened
       4    Egg yolks
       1 ts Vanilla
   2 1/4 c  All purpose flour; or
   2 1/2 c  Cake flour
       1 ts Baking soda
       1 ts Salt
       1 c  Buttermilk
       4    Egg whites; stiffly beaten
            Coconut pecan frosting:
       3    Egg yolks
       1 c  Evaporated milk
       1 c  Sugar
     1/2 c  Butter
       1 ts Vanilla
   1 1/3 c  Flaked coconut
       1 c  Pecans; chopped
   Heat oven to 350.  Grease 2 square pans, 8x8x2-inches or
   9x9x2-inches, or 3 round pans, 8x1-1/2-inches or
   9x1-1/2-inches. Line bottoms of pans with cooking parchment
   paper or waxed paper.
   Pour boiling water over chocolate, stirring until chocolate
   is melted; cool. Mix sugar and margarine in medium bowl
   until light and fluffy. Beat in egg yolks, one at a time.
   Beat in chocolate and vanilla on low speed.
   Mix flour, baking soda and salt.  Add alternately with
   buttermilk, beating after each addition until batter is
   smooth. Fold in egg whites. Divide batter between pans.
   Bake 8-inch squares 45-50 minutes, 9-inch squares 40-45
   minutes, 8-inch rounds 35-40 minutes, 9-inch rounds 30-35
   minutes or until wooden pick inserted in center comes out
   clean.  Cool cakes 10 minutes. Invert on wire rack and cool
   Fill layers and frost top of cake with Coconut-Pecan
   Coconut-Pecan Frosting.  Beat egg yolks and milk in 2-quart
   saucepan. Stir in sugar, margarine and vanilla.  Cook over
   medium heat about 12 minutes, stirring occasionally, until
   thick.  Stir in coconut and pecans. Beat until frosting is
   of spreading consistency.  From.  Betty Crocker’s Cookbook.