German Chocolate Cake

For Cake:
1/2 cup water
6 oz Baker's German's Sweet Chocolate, chopped
2¼ cups all-purpose flour
1½ tsp baking soda
1/4 tsp salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs, separated
2 tsp vanilla extract
1 cup buttermilk
1 cup semisweet chocolate chips
For Frosting:
(1) 12-oz can evaporated milk
1½ cups sugar
3/4 cup (1½ sticks) unsalted butter
5 large egg yolks
1/4 tsp almond extract
(1) 7-oz pkg sweetened, shredded coconut
1½ cups pecans, coarsely chopped
1/4 cup semisweet chocolate chips

To make cake:
Preheat oven to 350°F. Butter a 13x9x2-inch glass baking dish. Bring water to simmer in small saucepan. Reduce heat to low and add chopped chocolate; whisk until smooth. Cool. In a separate medium bowl, stir flour, baking soda, and salt together. Using an electric mixer, beat sugar and butter in large bowl until blended. Beat in yolks 1 at a time. Beat in chocolate mixture and vanilla. Beat in dry ingredients alternately with buttermilk. In another bowl using clean, dry beaters, beat whites until stiff but not dry. Fold into batter in 2 additions. Pour batter into prepared dish. Sprinkle with chocolate chips and bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack.
To make frosting:
Combine first 5 ingredients in heavy, large saucepan. Whisk over medium-high heat until mixture simmers, thickens, and leaves path on back of spoon when finger is drawn across, about 18 minutes. Mix in coconut and pecans. Spread warm frosting over cake. Immediately sprinkle 1/4 cup chocolate chips on top. Let stand until frosting sets, about 2 hours. Cut cake into squares and serve.

Makes 12 servings

Allergy Warning: Contains milk and eggs and wheat and other nuts