German chocolate cake (dupree)

---------- Recipe via Meal-Master (tm) v8.04
  
       Title: German Chocolate Cake (Dupree)
  Categories: New, Text, Import
       Yield: 4 servings
  
  
         6 oz sweet chocolate, -- chopped
         2    sticks butter, -- at room
   :          temperature
         2 c  sugar
         4    egg yolks
         1 ts vanilla extract
     2 1/2 c  all-purpose flour
         1 ts baking soda
       1/2 ts salt
         1 c  buttermilk
         4    egg whites, -- stiffly
   :          beaten
         1 c  roughly-chopped pecans or
   :          walnuts
   :          Frosting
       3/4 c  evaporated milk
     1 1/2 c  sugar
         4    egg yolks, -- slightly
   :          beaten
     1 1/2    sticks butter
     1 1/2 ts vanilla extract
         7 oz package flaked coconut
     1 1/2 c  chopped pecans
   
   Preheat oven to 350 degrees. Butter 3 round layer
   pans, 8 or 9 by1 1/2 inches, or 2 square pans, 8x8x2
   inches or 9x9x2 inches. Line bottoms of pans with wax
   paper and butter paper. Pour 2 cup of boiling water
   over chocolate, stirring until chocolate is melted;
   set aside to cool. In large mixing bowl beat butter
   and sugar together until light. Add egg yolks, 1 at a
   time, beating after each addition. Slowly blend in
   melted chocolate and vanilla.
   
   Blend together flour, soda and salt. Alternately mix
   flour mixture and buttermilk into butter mixture,
   beating after each addition until batter is smooth.
   Fold in egg whites and then pecans. Divide batter
   among prepared pans. Bake until top springs back when
   touched lightly: 8-inch round layers, 35 to 40
   minutes; 9-inch round layers, 30 to 35 minutes; 8-inch
   squares, 45 to 50 minutes; or 9-inch squares, 40 to 45
   minutes. Cool in pans on wire racks. Remove from pans.
   
   Make frosting: In a very heavy saucepan combine
   evaporated milk, sugar, egg yolks, and butter. Cook
   and stir over medium heat until thick, about 12
   minutes. It should have come to a gentle boil. Stir in
   vanilla, coconut and pecans. Beat with a mixer until
   thick and cold enough to spread.
   
   Put strips of wax paper around outside edge of a
   serving plate. Put bottom layer of cake on top, with
   paper extending out. Spread frosting on each layer and
   on top of cake. Remove wax paper before serving.
   
   Yield: 1 cake.
   
   Recipe By     :WELL-STOCKED PANTRY SHOW#ND7007
   
                                         Date: Wed, 30
   Oct 1996 11:15:52 -0500
  
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