German Chocolate Cake

My sister's birthday is tomorrow! My son and my sister have their birthdays in the same week. It seems almost everyone has their birthdays in January! When my sister visits me, she gets to choose the cake she wants. This year she wanted German Chocolate Cake. I went to the good old Betty Crocker book for the recipe. It was a bitter cold day, and some cake would definitely help the house get warmer. Fortunately I had all the ingredients at home. I hope she likes the cake!

Ingredients:
4 ounces sweet cooking chocolate
1/2 Cup water
2 Cups sugar
1 Cup stick margarine or butter, softened
4 large eggs
2 1/4 Cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 Cup buttermilk
Coconut -Pecan Frosting

Method:
1. Heat oven to 350 F. Grease bottom and sides of 3 round pans, 8x1 1/2 or 9x1 1/2 inches. Grease the pans and line the bottoms of the pans with waxed paper.
2. Heat chocolate and water in 1-quart saucepan over low heat, stirring until chocolate is melted; cool.
3. Beat sugar and margarine in medium bowl with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time. Beat in chocolate and vanilla on low speed. Add remaining ingredients except frosting. Beat on low speed just until blended. Pour into pans.
4. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds  30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to  wire rack. Remove waxed paper. Cool completely.
5. Meanwhile make Coconut-Pecan Frosting, leaving side of cake unfrosted.

Coconut-Pecan Frosting
Ingredients:
1 Cup sugar
1/2 Cup stick margarine or butter
1 Cup evaporated milk
1 teaspoon vanilla
3 large egg yolks
1 1/3 Cups flaked coconut
1 Cup chopped pecans

1. Mix sugar, margarine, milk, vanilla and egg yolks in 2-quart saucepan. Cook over medium heat about 12 minutes, stirring occasionally, until thick.

2. Stir in coconut and pecans. Cool about 30 minutes, beating occasionally, until spreadable.