1 package (4-oz) Baker's German's Sweet Chocolate

1/2 cup boiling water

1 cup butter or margarine (2 sticks)

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Coconut-Pecan Frosting


Melt Chocolate in water; cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350 F for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove from pans; finish cooling on racks. Spread Coconut-Pecan Frosting between layers and over top of cake. Makes 12 servings.



Combine 1 1/2 cups (12 fl-oz can) evaporated milk, 1 1/2 cups sugar, 4 slightly beaten egg yolks, 3/4 cup butter or margarine  and 1 1/2 teaspoons vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups Baker's Angle Flake coconut and 1 1/2 cups chopped pecans. Cool until thick enough to spread. Makes 4 1/4 cup frosting.


on inside of Bake's German's Sweet  Chocolate Bar box