German Chocolate Sheet Cake (from the 1950’s)


Ingredients
1 pkg baker’s german sweet chocolate (4 ounce)
1/2 c water
2 call purpose flour, sifted, then measured
1 tsp baking soda
1/4 tsp salt
1 c butter, softened
2 c sugar
4 large egg yolks, room temperature (reserve whites)
1 tsp vanilla extract
1 c buttermilk
4 large egg whites, beaten to form stiff peaks
COCONUT PECAN FILLING AND FROSTING
1 can(s)evaporated milk 12 ounce size (not sweetened condensed)
1 1/2 c sugar
3/4 c melted butter (1 1/2 sticks)
4 large egg yolks, slightly beaten
1 1/2 tsp vanilla extract
7 oz baker’s angel flake coconut
1 1/2 c broken pecans


USE: