German Chocolate Cake

Traditionally, hospitals are not considered prime sources of good food. I lived in Southern California years ago, and the Los Angeles area seemed to have a number of exceptions to that rule. This elegant German chocolate cake from St. John's Hospital in Santa Monica proves to be one of those exceptions.

1 (4-ounce) bar sweet chocolate

1/2 cup boiling water

1 cup butter or margarine

2 cup sugar

4 eggs, separated

1 teaspoon vanilla

1/2 teaspoon salt

1 teaspoon soda

2-1/2 cups sifted cake flour

1 cup buttermilk

COCONUT PECAN FROSTING

Melt chocolate in boiling water. Cream butter and sugar until mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture and vanilla. Stir together salt, soda, and cake flour. Add alternately with buttermilk to chocolate mixture until batter is smooth. Beat egg whites until stiff. Fold into batter. Pour into 3 greased wax-paper-lined 8- or 9-inch layer cake pans. Bake at 350 degrees 30 to 40 minutes. Cool on rack. Frost tops with Coconut pecan Frosting and stack

1 cup evaporated milk

1 cup sugar

3 egg yokes

1/2 cup butter or margarine

1 teaspoon vanilla

1-1/3 cups flake coconut

1 cup chopped pecans

Combine evaporated milk, sugar, egg yolks, butter, and vanilla in saucepan. Cook, stirring, over medium heat until mixture thickens, about 12 minutes. Add coconut and pecans and beat until thick enough to spread. Spread between layers and on top of cake.

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