Thanks for posting this recipe. I know that I saw a picture of it some where and now I can't seem to find it. I always put the picture with the recipe to help give me the incentive to make a new recipe. Your picture looked great! I'll give it a try soon

I will try this for Thanksgiving. Thank you for the recipe it just looks so good and a little bit different.

German Sweet Chocolate Cake 1 package (4 oz.) Baker's German's Sweet Chocolate 1/2 cup boiling water 2 cups sugar 4 egg yolks 1 teaspoon vanilla 2 1/2 cups Swans Down Cake Flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butttermilk 4 egg whites, stiffly beaten *Coconut Pecan Frosting*: 1 cup evaporated milk 1 cup sugar 3 slightly beaten egg yolks 1/2 cup butter or margarine 1 teaspoon vanilla 1 1/3 cups Bakers Angel Flake Coconut 1 cup pecans Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 8- or 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30 to 40 minutes. Cool. Frost tops only. FOR FROSTING: Combine evaporated milk, sugar, slightly beaten yolks, butter (or margarine), and vanilla. Cook and stir over medium heat until thickened - about 12 minutes. Add the Baker's Angel Flake Coconut and cup of chopped pecans. Cool until thick enough to spread; beat occasionally. Makes 2 1/2 cups. Source: "from Baker's German Sweet Chocolate wraper" Spago's Chocolate Chiffon 1 1/2 cups granulated sugar 1 cup all\-purpose flour 3/4 cup unsweetened cocoa 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 4 eggs \-\- separated 2 egg whites 1/2 cup vegetable oil (SEE NOTE) 1/2 cup water 1 teaspoon vanilla extract NOTE: Recipe has been printed in various places with 3/4 cups of oil. Cake is softer but tends to sink in middle. Cake can also be made in a bundt pan. Position rack in center of oven and preheat oven to 350 degrees. Butter or coat with vegetable spray and line with parchment round one 9\-inch round cake pan. Dust with flour, tapping out any excess flour. Set aside. Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside. In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined. Remove bowl from machine. In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff. (Soft peak stage) With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the choloate mixture back imto the whites, quickly folding until completely incorporated. Scrape into the prepared pan and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes. Cool on a rack. To remove, run a sharp knife around the inside of the pan to loosen cake. Invert onto rack. Place 9\-inch cardboard round on cake and invert cake onto round Serving Ideas : Basic for German Chocolate Cake

This may not be what you're looking for but I believe the pie got its name because it uses German Sweet Chocolate. I've also seen recipes for it called Chocolate Angel Pie or just Angel Pie. It's one of my favorites: German Chocolate Pie 2 egg whites 1/8 tsp salt 1/8 tsp cream of tartar 1/2 cup sugar 1/2 cup nuts 1/2 tsp vanilla extract 1 package of German Sweet Chocolate 3 Tbsps water 1 tsp vanilla extract 1 cup whipping cream Beat egg whites, salt, cream of tartar until foamy. Add sugar; beat until stiff peaks form. Fold in nuts and vanilla extract. Spoon into a greased 8" pie pan to form a shell. Bake at 300 degrees for 50-55 minutes. Cut oven off and leave pie shell in the oven for 50 more minutes. Stir chocolate in water until melted. Cool. Add vanilla. Whip the cream. Fold chocolate mixture into whipped cream; pile into meringue shell. Chill for 2 hours.