Buehrig German Chocolate Cake

This recipe has been in our family for as long as I can remember. It was my father's favorite cake and he often requested this on his birthday.

Cake batter
2 cups sugar
1 cup shortening
1 cup buttermilk
2 1/2 cups cake flour
4 eggs, separated
1 tsp. vanilla
1 tsp. baking soda
1 pkg. German chocolate
1/2 cup hot water

Filling and Frosting
3 egg yolks
1 cup sugar
1 cup flake coconut
1/2 cup pecans, chopped
1/2 pint whipping cream
1/4 - 1/2 cup butter

Dissolve chocolate in the hot water over low heat. Set aside. Dissolve baking soda in 1/4 cup of buttermilk. Set aside. In a large bowl, beat shortening, sugar, and egg yolks. Add flour, buttermilk with soda and the remaining buttermilk. Add the melted chocolate. Beat well. Preheat oven to 350 degrees. In a separate bowl, beat egg whites until stiff, then fold into the batter. Pour batter into 3 or 4 layer pans and bake at 350 degrees for 25-30 minutes until done.

Set aside on rack to cool while you make the filling. Cook all ingredients together over low heat or a double boiler until it thickens enough to adhere to the side of the cake. Stir occasionally. Don't let it burn. Set aside to cool.

Remove cooled cake layers from pans. Put one layer on serving plate and cover top with filling. Add next layer. Again add filling. Continue until cake is assembled. Then use the rest of the filling to frost the top and sides of the cake.