German Chocolate Cake (High Altitude Recipe) - cooking recipe

Ingredients

For the cake
4 ounces German chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
2 tablespoons sugar
4 eggs, separated (whites beaten until stiff)
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted cake flour
1/2 teaspoon salt
1 teaspoon vanilla extract
for the coconut nut frosting
1 1/2 cups butter
1/2 cup evaporated milk
1/2 cup half-and-half
1 cup sugar
3 egg yolks, beaten
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup coconut, shredded
1 cup nuts, chopped

Preparation

Preheat oven to 375 degrees F.
Prepare three 8-inch layer pans by lining them with wax paper and greasing them.
In a double boiler melt the chocolate with the water over simmering water. Let cool.
In a large bowl using a mixer cream the butter (or use margarine or shortening) with the sugar until light and fluffy. Beat in egg yolks one at a time and then blend in the melted chocolate.
In a measuring cup dissolve the baking soda in the buttermilk.
In a bowl sift flour and salt together.
Add dry ingredients alternately with the buttermilk mixture, mixing well after each addition. Add vanilla. Mix well.
With a rubber scraper or whisk fold in beaten egg whites.
Pour batter into prepared pans.
Bake for 35-40 minutes or until cake center springs back when pressed with fingertip. Cool.
Fill and frost with frosting (use your favorite or the following recipe).
To make the frosting: in a saucepan combine butter, evaporated milk, cream, sugar, beaten egg yolks, and salt. Cook over low heat, stirring constantly until mixture is thickened. Remove from heat. Stir in vanilla, coconut and nuts. Beat until consistency for spreading.