Directions

In heavy saucepan on low heat, melt broken chocolate with water, stirring until smooth; set aside. Cream 1 cup butter with sugar until light and fluffy. Add 4 egg yolks, one at a time, beating after each addition. Mix in melted chocolate and 1 tsp vanilla. Sift flour with baking soda. Add dry ingredients alternately with buttermilk to chocolate mixture. Mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9 inch round cake pans lined with wax paper. Bake at 350 degrees F for 30 to 35 minutes. Cool on rack 10 minutes; remove cake. Frost with Butter Pecan Frosting.

Frosting: In heavy saucepan, melt ½ cup butter. Add half and half, brown sugar and 3 egg yolks, blending with wire whip. Heat and stir until mixture starts to boil. Cook, while stirring on low heat 5 to 7 minutes or until frosting has thickened. Add 1 tsp vanilla: cool, fold in nuts and coconut. Spread between layers and on top of German Chocolate Cake. For firm frosting, refrigerate 30 minutes. Yield: 2-1/2 cups frosting.