German Chocolate Cake

Ingredients
4 ounces  sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
4 egg whites, stiffly beaten
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

For Coconut Nut Filling and Frosting:
1 cup evaporated milk
1 cup sugar
1 cup chopped nuts
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1 cup and 1/3 of shredded coconut

Method
Makes 3 layers or make one big cake & cut into 3 pieces carefully
Melt chocolate in boiling water. 

Preheat oven to 350 degrees F.

Cream butter and sugar until fluffy, add egg yolks, vanilla, and chocolate. 

Add dry ingredients alternately with buttermilk. Fold in egg whites. 

Pour into three 9" pans, lined on bottoms with wax paper. 

Bake at 350 degrees F for 30-35 minutes. 

Frost the top of 2 of the cakes with Coconut Pecan Frosting, leaving the sides plain . 
 Carefully stack all three on top of each other, leaving the unfrosted one on top.

Frost the top of remaining cake.

For Coconut Nut Filling and Frosting:
Combine all except coconut and nuts in a saucepan. 
 Cook over medium heat, stirring constantly, about 12 minutes. 
 When mixture thickens, remove from heat. Stir in coconut and nuts. Cool until spreadable.