---------- Recipe via Meal-Master (tm) v8.05
  
       Title: German Sweet Chocolate Cake
  Categories: Cakes, Chocolate, Bakery
       Yield: 1 servings
  
       4 oz Baker’s german sweet
            -chocolate
     1/2 c  Boiling water
   2 1/4 c  Flour; sifted
       1 ts Baking soda
     1/2 ts Salt
       1 c  Margarine
       2 c  Sugar
       4    Egg yolks
       1 ts Vanilla extract
       1 c  Buttermilk
       4    Egg whites; stiffly beaten
            Coconut-pecan filling &
            -frosting:
       1 c  Evaporated milk
       1 c  Sugar
       3    Egg yolks
     1/2 c  Margarine
       1 ts Vanilla extract
   1 1/3 c  Coconut
       1 c  Pecans; chopped
  
   Recipe by: Penny Halsey
   Preheat oven to 350 degrees. 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 & 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. Makes 2 1/2 C.
  
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