German Chocolate Cake

1 (4 oz.) pkg. German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 1/2 tsp. pure bourbon vanilla extract
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt. Add dry mixture alternately with buttermilk, mixing well after each addition. Fold in beaten egg whites. Pour into 3 prepared cake pans. Bake at 350 degrees for 35-40 minutes

Coconut Pecan Frosting

3 egg yolks
1 c. evaporated milk
1 c. sugar
1 T. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. pure bourbon vanilla extract

Beat eggs, milk, sugar, and butter. Cook over medium heat for about 12 minutes, stirring until mixture thickens. Remove from heat; add coconut, pecans, and vanilla. Beat until cool and of spreading consistency. Frost between layers, top, and sides.

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