German Chocolate Cake & Coconut Pecan Frosting

4 oz. package German Chocolate
1 c. butter
1/2 c. boiling water
2 c. sugar
4 egg yolks
1 t. vanilla
2 1/4 c. sifted AP flour
1 t. baking soda
1/2 t. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in microwave or double boiler. Cool. Cream butter & sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternating with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 3 nine inch pans, lined with wax or parchment paper. Bake at 350 for 30-35 minutes. Cool. Frost tops only (if desired). I prefer frosting top and sides. You may need to double the frosting recipe if you frost both.

Coconut Pecan Frosting

Combine 1 c. evaporated milk, 1 c. sugar, 3 slightly beaten egg yolks, 1/2 c. butter and 1 t. vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 c. coconut and 1 c. chopped pecans. Cool until thick enough to spread, beating occasionally.
Makes about 2 1/2 cups.