German Chocolate Cake

German Chocolate Cake

1 pkg. German sweet chocolate
1/2 cup boiling water
1 cup Crisco
4 egg yolks, unbeaten (room temperature)
1/2 tsp. salt
2-1/2 cup cake flour
4 egg whites, slightly beaten (room temperature)
2 cup sugar
1 tsp. vanilla
1 tsp. soda
1 cup buttermilk

Melt chocolate in boiling water and cool. Cream butter and sugar
until fluffy. Add egg yolks, one at a time. Beat well after each.
Add chocolate and vanilla. Mix well. Sift together salt, soda,
and cake flour. Add alternately with buttermilk, beating well
after each addition. Fold in egg whites. Bake in three
8 or 9 inch pans at 350°F degrees for 35 minutes.

FROSTING FOR GERMAN CHOCOLATE CAKE:

1 stick butter
1 cup sugar
3 egg yolks (room temperature)
1 cup evaporated milk
1/2 cup chopped pecans
1 tsp. vanilla
1 can Baker’s angel flake coconut

Bring to a boil and cook until thick, stirring constantly. Add
pecans, vanilla and coconut. Beat until thick enough to spread.