Recipes out of the Blond Box

Cake:
4-ounce package of Baker’s German’s Sweet Chocolate
½ cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 cups unsifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
½ cup butter or margarine
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Melt chocolate in boiling water; cool. Line bottoms of 3 9-inch layer pans with waxed paper.

Cream together butter and sugar until fluffy. Add egg yolks, 1 at a time, beating well after each one. Blend in vanilla and chocolate.

Stir flour together with soda and salt; add to the chocolate mixture, alternating flour mixture with buttermilk, beating until smooth after each addition.

Beat egg whites until stiff peaks form. Fold the beaten egg whites into the cake batter.

Pour into 3 9-inch layer pans. Bake at 350°F for 30 to 35 min. Cool.

While the cake is cooling, make the frosting: combine evaporated milk, sugar, egg yolks, butter or margarine, and vanilla in a saucepan; cook over medium heat, stirring constantly, until thickened, about 12 min. add flaked coconut and chopped pecans; cool frosting until thick enough to spread.

Frost only the top of each layer.