German's Sweet Chocolate Cake

1 package (4 ounces) German's sweet chocolate
1/2 cup boiling water
3/4 cup shortening, butter or margerine*
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla
2 3/4 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk*
Coconut Pecan Frosting (below)


Melt chocolate in 1/2 cup boiling water; cool.
Cream butter; gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla and melted chocolate. Sift flour with baking soda and salt. Alternately add flour mixture and buttermilk to chocolate mixture, beating after each addition until smooth. Line bottoms of three 9-inch layer pans with paper. Pour cake batter into pans. Bake at 375 degress for 30-35 minutes, or until toothpick inserted in center of each layer comes out clean. Cool cake in pans 10 minutes. Remove from pans and finish cooling on racks. Peel off paper. Sprad Coconut Pecan Frosting between layers and over top of cake.

Note: For altitudes below 3,000 feet, use 2 cups sugar. For altitudes 5,000 to 7,000 feet, use 1 1/2 cups sugar.

* If using vegetable shortening, use 1 cup plus 2 tablespoons buttermilk.

Cocnut Pecan Frosting

3 egg yoks
1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans


Combine egg yoks, sugar, milk, butter, and vanilla. Cook and stir over medum heat until thickened, 12-15 minutes. Add coconut and pecans. Beat until thick enough to spread. Makes 3 cups, enough to cover tops of three 8 or 9 inch layers or one 9x13 - inch cake. If you want to frost the outside of the cake, double the recipe for the frosting.