Preheat oven to 300°F (150°C). Grease and flour a 9-inch cake pan.

Cream together sugar and shortening until light and fluffy.

Beat in eggs one at a time, then stir in vanilla and butter flavor.

Add buttermilk to the creamed mixture and mix until combined.

In a separate bowl, sift together flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Melt the German sweet chocolate and add it to the batter. Blend well.

Pour batter into the prepared cake pan.

Bake for 1 1/2 hours, or until a wooden skewer inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for a few minutes before inverting it onto a wire rack to cool completely.

Place cake under tight-fitting cake cover; leave covered until cold.

Frost with your favorite frosting. Typically a coconut pecan frosting.