German Chocolate Cake

A spectacular German Chocolate cake made from scratch, using cake flour.

Ingredients

½ cup water

4 (1 ounce) squares German sweet chocolate

1 cup butter, softened

2 cups white sugar

4 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

2 ½ cups cake flour

1 teaspoon baking soda

½ teaspoon salt

4 egg whites

1 cup white sugar

1 cup evaporated milk

½ cup butter

3 egg yolks, beaten

1 ⅓ cups flaked coconut

1 cup chopped pecans

1 teaspoon vanilla extract

½ teaspoon shortening

1 (1 ounce) square semisweet chocolate

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.