Pecan-Laced German Chocolate Cake

Ingredients for Cake:

4 eggs, separated

3/4 cup butter, softened at room temperature

1 3/4 cups all-purpose flour

3/4 cups pecans, toasted and ground

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 cups granulated sugar

1 package (4 ounces) sweet baking chocolate, chopped, melted & cooled

1 cup buttermilk

1/2 cup strong coffee (or water can be substituted if you don't have coffee)

Directions for Cake:

Preheat oven to 350 degrees. Grease bottoms of three 9" round cake pans. Line with waxed or parchment paper; grease and flour bottoms and sides. Set aside.

In large mixing bowl, beat egg whites until stiff peaks form; set aside. In medium bowl, stir together flour, pecans, baking soda, baking powder, and 1/4 teaspoon salt. In 4-quart bowl, beat butter on medium high for 30 seconds. Gradually add sugar; beat until light ad fluffy. Add egg yolks one at a time, beating after each. Beat in chocolate on low.

In bowl, combine buttermilk and coffee. Alternately add with flour mixture to butter mixture; beat well after each. With spatula, fold in egg whites. Spread batter in pans.

Bake at 350 degrees for 25 minutes or until pick inserted near centers comes out clean. Cool in pans for 10 minutes. Remove, peel off paper. Cool on wire racks.

Ingredients for Coconut-Pecan Frosting:

2 eggs

1 1/3 cups half-and-half

1 1/3 cups granulated sugar

1 stick (1/2 cup) butter

1 package (7 ozs.) shredded coconut

1 cup pecans, toasted & chopped

Directions for Frosting:

In saucepan, slightly beat eggs. Stir in half-and-half, sugar, and butter. Cook and stir over medium heat for10 minutes, until slightly thickened ad bubbly. Remove from heat; stir in coconut and pecans. Cover and cool. Makes 3 1/2 cups.

Put one cake on serving dish, with rounded top up. Spread with 1 cup of frosting. Place second cake on top, with rounded top up, and spread with 1 cup of frosting. Add third layer, flat side down; spread top and sides with remaining frosting.