The Super-Secret Recipe File: Kyth's German chocolate cake

8 oz Ghirardelli sweet dark chocolate       1/2 c Water
1 c Butter       2 c Sugar
4 lg Eggs; separated       1 ts Vanilla
2 c Unsifted all purpose flour       1 ts Baking soda
1 c Buttermilk       1/2 ts Salt

In heavy saucepan on low heat, melt broken chocolate with water, stirring until smooth; set aside. Cream butter with sugar until fluffy. Add egg yolks, one at a time, beating after each addition. Mix in melted chocolate and vanilla. Add dry ingredients and buttermilk. Mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three greased 8 round cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes; remove from pans. Frost with Butter Pecan Frosting.

Butter Pecan Frosting

1 c Evaporated milk       1 c Sugar
3 Egg yolks       1/2 c Butter or margarine
1 ts Vanilla       1 1/3 c Flake coconut
1 c Chopped pecans

Combine all ingredients in saucepan. Cook, stirring, over medium heat until mixture thickens, about 12 minutes. Beat until thick enough to spread. Cool and frost cake.

As always, if you have a recipe you want to share, Email me!