German Chocolate cake _ Yvette Dapremont Sr.

2 1/2 cups sifted cake flour
2 cups of sugar
2 sticks of butter
1 cup of buttermilk
1 can hershey's syrup
1 teaspoon salt
1 teaspoon of baking soda
1 teaspoon of vanilla
4 eggs, separated

Sift together the flour, salt, and baking soda. Combine butter and sugar in mixing bowl. Mix with electric mixer until creamy. Add egg yolks, then vanilla and continue mixiing. Add the sifted mixture and buttermilk to the creamed mixture, alternating until done. Add syrup and mix. Beat egg whites until fluffy and fold into the batter. Bake at 350. Test with fork to ensure it is done. Clean fork means it's baked!

The Frosting

1 teaspoon vanilla
2 cups sugar
1 can cream - evaporated milk
1/2 stick of butter
3 egg yolks
1 1/2 cups chopped pecans - fine
2 1/2 cups coconut grated
2 tablespoons corn starch

Combine sugar, cream and butter in heavy saucepan. Cook until mixture boils, over low heat, stand over it and stir. Beat eggs in a bowl with a fork. Pour a little of hot mixture (1/2 cup) into eggs and beat with the fork. Pour egg mixture back into the saucepan. Cook over low heat until mixture thickens. Add 2 tablespoons of corn starch. Stir. Add nuts, coconut (save a little) and vanilla. Pour over cooled cake. Sprinkle grared coconut on top. Enjoy.