GERMAN CHOCOLATE CAKE

Steps:

• 1. FOR CAKE: Line three greased 9-inch round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat: cool.
• 2. In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Mix in melted chocolate and vanilla.
• 3. Combine flour, baking soda and salt: add to the creamed mixture in batches, alternating with buttermilk and beating well after each addition.
• 4. In small bowl and with clean beaters, beat 4 egg whites until stiff peaks form. Fold a fourth of egg whites into creamed mixture; fold in remaining whites.
• 5. Pour batter into prepared pans. Bake at 350 degrees for 24 to 28 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans; place on wire racks to cool completely.
• 6. FOR FROSTING: In small saucepan,heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of frosting over each cake layer: stack lawers.
• 7. FOR ICING: In microwave, melt shortening and chocolate; stir until smooth and drizzle over cake.