German Chocolate Cake

1 1/2 cups cake flour

1 cup white sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup butter, softened

3/8 cup buttermilk

1 teaspoon vanilla extract

4 (1 ounce) squares German sweet chocolate

2 eggs

3/8 cup buttermilk

2/3 cup flaked coconut

1/2 cup packed brown sugar

2 tablespoons cream

1/4 cup chopped pecans

1/4 cup butter, softened

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
2. Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
4. To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.