This is a cake my aunt use to make .

Cake
4	oz. bar	Bakers German Sweet Chocolate
1	cup	Butter (soft)
4		Egg Yolks
2 1/2	cups	Sifted Cake Flour
1	tsp	Baking Soda
4		Egg Whites, beaten stiff
1/2	cup	Boiling Water
2	cups	Sugar
1	tsp	Vanilla
1	tsp	Salt
1	cup	Buttermilk

• Melt chocolate in boiling water and let cool.
• Cream until fluffy, butter and sugar, then add egg yolks one at a time.
• Then add vanilla and chocolate mixture to butter and sugar mixture.
• Sift flour, salt and baking soda and add to wet ingredients with buttermilk.
• Fold in stiffly beaten egg whites.
• Bake at 300 degrees for 30 to 45 minutes.

  I have found that baking the cakes at 300 degrees makes them bake more evenly. When I take them out of the oven I turn them out on a sheet or the cake plate I am going frost it on. Then I cover it immediately with waxed paper and a kitchen towel and put it into the freezer and freeze them. This allows the steam to go back into the cake and it is more moist and easier to frost when frozen. Makes 4- 8 " layers or 3-9" layers

Icing for German Pecan Cake
1	cup	Evaporated Milk
3		Egg Yolks
1	tsp	Vanilla
1	cup	Chopped Pecans
1	cup	Sugar
1	cup	Butter or margarine or half and half
1	can	Flaked Coconut

• Combine milk, sugar, egg yolks, butter, vanilla all in a saucepan and cook 12 minutes on medium heat and stir constantly.
• Then add coconut and pecans and spread on cake.