German Chocolate Cake

1. Grease and lightly flour two round cake pans. Preheat the oven to 350 degrees F. Place the oven rack in the middle of the oven.

2. Heat the chocolate in 1/3 cup of water until it melts. Combine the flour, baking soda, and salt and set aside. In a separate bowl, beat the three egg whites until stiff.

3. Microwave butter for 10 seconds to soften. Beat butter in a mixing bowl. Add the sugar and vanilla. Continue to beat until fluffy. Add the egg yolks, one at a time, beating after each yolk is added. Beat in the chocolate and water mixture.

4. Add the flour mixture and buttermilk alternately, beating after each addition. Fold the egg whites into the batter.

5. Turn the batter into the two round pans, evenly. Bake for 30 to 35 minutes. Test the middle of the cakes with a toothpick or cake tester.

6. Remove the cake pans from the oven and let cool for 10 to 15 minutes. Remove the cake from the pans and continue to cool. Frost the cake with a coconut-pecan frosting.

Coconut Pecan Frosting

1. Combine the evaporated milk, egg yolks, and butter in a medium-sized sauce pan. Cook and stir over medium heat until the mixture thickens, about 10 minutes.

2. Remove from heat. Add the vanilla, coconut and chopped pecans. Stir until well blended.

3. Cool the frosting for approximately 15 minutes before frosting the cake. Place the frosting on the bottom layer of the cake. Set the top layer on. Add the frosting to the top of the cake. Smooth the frosting to the edges and spread the frosting over the sides of the two layers.