STEP 1: Cake prep.

Preheat oven to 350 deg. Grease three 9” cake pans. (I also lined my pans with a parchment round.)
Gather all the cake ingredients. Sift together the dry ingredients. (Cake flour, baking powder and salt.)
Crumb graham crackers and grind nuts.
Separate the eggs – yolks and whites. Beat egg whites until stiff.

STEP 2: Making the batter.
Cream the butter and sugar. Add the egg yolks and vanilla. Continue beating as you gradually add the dry ingredients.
Next mix in the graham cracker crumbs and chopped nuts, alternating with the 1 ½ cup of milk.
Gradually fold in the egg whites. Separate the dough amongst the three cake pans.

STEP 3: Baking.
Bake at 350 deg. for 20-25 minutes, until light brown and a toothpick comes out clean.
Remove from oven and cool in pans on a wire rack.

STEP 4: Frosting
Melt the bar of German Chocolate over a double boiler. Once melted remove from the heat and cool the chocolate slightly.
In a bowl mix the softened butter and sugar together until creamy. Add the egg and the tsp. of vanilla. Next add the cooled melted chocolate.
Gradually add in the powdered sugar, one cup at a time, creating a spreadable frosting. Your frosting will have a light chocolate appearance and will not be stiff.

STEP 5: Building the Cake.
Take a knife and cut around each of the cooled cake pans to release the cake. Carefully place the bottom layer on a cake plate.
Add the first layer of frosting on top, to create the first frosted layer. Then place the second cake layer and another layer of frosting. Top with the final cake and complete the frosting process on the top and all sides until the cake has been completely frosted. You should have no frosting left.