According to my Facebook fan, Brenda, this right here is the grass-roots German Chocolate Cake recipe that swept the country to become a classic! Y’all have to try this out!

1/2 cup boiling water
1 bar german chocolate
2 cups sugar
1 cup unsalted butter (room temperature)
4 egg yolks
1 tsp vanilla
2 1/2 cup cake flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
4 egg whites, stiffly beaten

Heat oven to 350 degrees. Grease 2 square pans (8x8x2 or 9x9x2 inches), or 3 round layer pans (8 or 9 x 1½ inches). Line bottom of pans with wax paper. Pour boiling water on chocolate in small bowl, stirring until chocolate is melted. Let cool. Mix sugar and butter in larger mixer bowl until light and fluffy. Beat in egg yolks 1 at a time. Beat in chocolate and vanilla on low speed. Mix in flour, baking soda, and salt alternating with buttermilk, beating after each addition until batter is smooth. Fold in egg whites, divide batter among pans. Bake until wooden pick inserted in center comes out clean. For 8 inch square layers: 45 to 50 minutes, 9-inch square layers: 40 to 50 minutes, 8-inch round layers: 35 to 40 minutes, 9-inch round layers: 30 to 35 minutes. After baking, let cool. Then, fill layers and frost top of cake with Coconut-Pecan frosting.

Coconut Pecan Frosting Ingredients:
1 cup sugar
1cup evaporated milk
1/2 cup butter
3 egg yolks
1 tsp vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Mix sugar, milk, butter, egg yolks and vanilla in!-quarter saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes, remove from heat, stir in coconut and pecans. Beat until frosting is of spreading consistency. Feel free to add in more coconut and pecans. Enjoy!

Recipe by Brenda J. Smith.