Classic German Chocolate Cake - cooking recipe

Ingredients

1 (4 oz.) pkg. sweet cooking chocolate
1/2 c. water
2 c. sugar
2 c. all-purpose flour
1/4 tsp. salt
1 c. Crisco shortening
4 eggs, separated
2 tsp. vanilla
1 tsp. baking soda
1 c. buttermilk
Coconut Pecan Topping

Preparation

Preheat oven to 350\u00b0.
In small saucepan, over low heat, melt chocolate in water; stir.
In large bowl, beat sugar and shortening until fluffy.
Beat in egg yolks and vanilla.
Stir in chocolate mixture.
In medium bowl, combine flour, baking soda and salt; add to batter alternately with buttermilk until blended.
In small bowl, beat egg whites until stiff but not dry; fold into batter.
Spread evenly into 3 greased and floured 9-inch round cake pans.
Bake for 30 minutes, or until wooden pick inserted in center comes out clean.
Cool 15 minutes.
Remove from pans; cool completely.
Frost and top with Coconut Pecan Topping.