German Sweet Chocolate Cake

4 oz German Sweet Chocolate (48% Cacao)
1/2 C water
4 eggs, separated
2 C Flour
1 tsp baking soda
1/4 tsp salt
1 C butter
2 C sugar
1 tsp vanilla
1 C buttermilk

Heat oven to 350 degrees.  Grease and flour baking pans.
Bring 1/2 C water to boil add chocolate and wait for 1 minute. Stir until completely melted.  Return to microwave for 30 second intervals if needed.
Beat egg whites until stiff peaks form and set aside.
Combine flour, baking soda and salt, set aside.
Cream butter and sugar until light and fluffy.   Add egg yolks one at a time beating well after each.  Blend in chocolate and vanilla.
Add flour mixture alternately with buttermilk beating after each addition until well blended.
Fold in egg whites until just blended.
Pour into (greased and floured) 3 - 9" round, or 1 9x13, or a fluted Bundt pan.
Bake in a 350 degree oven for 30-45 minutes based on type of pan chosen.  Or until a toothpick comes out clean.
Cool in pan for 10 minutes and turn out onto a plate or reck to cool.
Frost with your choice of frostings.  Traditionally Coconut Pecan frosting is chosen.

Coconut Pecan Frosting (Minus the Coconut Because I Hate It)

4 egg yolks
1 can (12oz) evaporated milk
1 1/2 tsp vanilla
1 1/2 C sugar
3/4 C butter
2 C chopped pecans
Whisk egg yolks, milk and vanilla in a large sauce pan until well blended.  Add sugar and butter and cook on medium heat for 12 minutes or until mixture is thickened and golden brown.  Remove from heat, add nuts and mix well.  Cool to desired consistency and spread on cake layers.
Note:  This makes enough to top 3-9" layers.  Cut recipe in half for Bundt cake.
Note: Though I am reluctant to wright this:
the original recipe called for 7 oz of coconut and 1 1/2 C pecans prepared the same way