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1 4 oz. pkg German sweet cooking chocolate
1/3 cup water
1 2/3 cup all-purpose flour
1 1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup buttermilk
1/2 cup butter, softened
1 teaspoon vanilla extract
3 large eggs

Preheat oven to 350°F. In a saucepan combine chocolate and 1/3 cup water; cook and stir over low heat until melted. Cool. In a bowl combine flour, sugar, baking powder, baking soda and 1/8 teaspoon salt. Add chocolate mixture, milk, butter and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes.

Add eggs and beat 2 minutes more. Pour into two greased and floured 8 or 9-inch round baking pans. Bake at 350°F for 30 to 40 minutes or until a toothpick comes out clean. Cool on racks for 10 minutes. Remove

Cool on racks. Frost with coconut-pecan frosting (below) if desired.

Coconut-Pecan Frosting:

1 large egg
1 5 oz. can evaporated milk
2/3 cup sugar
1/4 cup butter
1 1/3 cup flaked coconut
1/2 cup chopped pecans

In a saucepan beat egg slightly. Stir in milk, sugar and butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread half on one layer. Place second layer on top of first layer and top with remaining frosting. (Or, use to top of one 13x9-inch cake.) This is the traditional frosting used to top German Chocolate Cake. Use it on top and between layers but not on the sides.

Serving Size: 12

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