1 c. granulated sugar
1 c. cake flour
1/2 c. sugar
1 1/4 tsp. cream of tartar
2 tbsp. burnt sugar
1 1/3 c. egg whites
1/4 tsp. salt
1/4 tsp. vanilla
1/2 c. pecans, chopped, mixed with 1 tbsp. flour

Sift 1 cup sugar 3 times. Sift flour and 1/2 cup sugar 5 times.

Beat egg whites and salt until foamy. Add cream of tartar and beat until it holds up in peaks. Gradually beat the 1 cup sugar into egg whites. Add vanilla and burnt sugar. Then fold in sugar and flour mixture until well blended. Add pecans mixed with 1 tablespoon flour. This may be added the same time the flour mixture is.

Pour in angel food cake pan. Bake at 325 degrees for about 50 minutes. Turn over bottle to cool.

GERMAN CHOCOLATE FROSTING:

1 c. sugar
1 c. evaporated milk
1/4 lb. butter
3 egg yolks
1 c. pecans, chopped
1 1/2 c. coconut

Combine ingredients in small saucepan and stir constantly over medium heat until thick. Remove from heat and add pecans. If desired, add coconut. (My family doesn't care for the coconut.)

If you want a shorter method, you can use a boxed angel food cake mix and add the burnt sugar and pecans.

To burn sugar, put a cup of sugar in a skillet and let it brown, not too dark. Turn off heat and add 1/2 cup hot water. Cover and let simmer until dissolved. I keep this in a jar.