German Chocolate Cake

Cake:
2 cups sugar
1 cup vegetable shortening
4 eggs, separated
4 oz. German sweet chocolate
1/2 cup boiling water
2-1/2 cups flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
1/4 tsp. salt
Frosting:
1 cup sugar
1 cup evaporated milk
1 stick butter
3 egg yolks, beaten
1 cup flaked coconut
3/4 cup chopped pecans
1 tsp. vanilla

In the electric mixer cream together the sugar and shortening. Add the egg yolks, one at a time, beating well after each addition. Melt the chocolate in the boiling water and add to the mixture. Dissolve the soda in the buttermilk. Add the flour alternately with the buttermilk. Add vanilla and salt. Beat the egg whites until soft peaks form and fold into the mixture. Pour into 2, 9" greased and floured cake pans. Bake in a preheated 350°F oven for 30 minutes. Cool 2 minutes in the pans and turn out onto cooling racks. When cool make the frosting and fill the center and cover the top with the frosting.

Frosting: In a double boiler, cook the remaining sugar, milk, butter and egg yolks, stirring constantly, until mixture thickens. Stir in the coconut, nuts and vanilla.

Serves 6