| Here's a recipe from Betty Crocker cookbook. German Chocolate Cake (Betty Crocker) ½ cup boiling water
1 bar (4 ounces) sweet cooking chocolate
2 cups sugar
1 cup butter or margarine, softened
4 egg yolks
1 tsp vanilla
2½ cups cake flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
4 egg whites, stiffly beaten
Coconut-Pecan Frosting (below) Heat oven to 350F. Grease 2 square pans, 8x8 inches or 9x9 inches, or 3 round layer pans, 8 or 9 inches. Line bottoms of pans with waxed paper. Pour boiling water on chocolate in small bowl, stirring until chocolate is melted; cool. Beat egg whites until stiff. Mix sugar and butter in large mixer bowl until light and fluffy. Beat in egg yolks, one at a time. Beat in chocolate and vanilla on low speed. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among pans. Bake until toothpick inserted in center comes out clean, 45 to 50 minutes for 8-inch square layers, 40 to 45 minutes for 9-inch square layers, 35 to 40 minutes for 8-inch round layers, 30 to 35 minutes for 9-inch round layers. Cool. Fill layers and frost top of cake with Coconut-Pecan Frosting. Coconut-Pecan Frosting 1 cup sugar
1 cup evaporated milk
½ cup butter
3 egg yolks
1 tsp vanilla
1-1/3 cups flaked coconut
1 cup chopped pecans Mix sugar, milk, butter, egg yolks and vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Stir in coconut and pecans. Beat until frosting is of spreading consistency. | 
