1 pkg. (4 oz.) Baker's German's sweet chocolate
1/2 c. boiling water
2 sticks butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. flour
1 c. buttermilk

Can use 1 cup milk plus 1 tablespoon vinegar; allow to reach room temperature.

Melt chocolate in water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Beat in flour alternately with milk. Beat egg whites until stiff; fold into batter.

Pour into 9 x 13 inch pan that has been greased and floured. Bake at 350 degrees for 30 minutes. Cool and frost with Coconut-Pecan Frosting.

COCONUT-PECAN FROSTING:

1 can evaporated milk (12 oz.)
1 1/2 c. sugar
4 slightly beaten egg yolks
3/4 c. butter
1 1/2 tsp. vanilla
2 c. coconut
1 1/2 c. chopped pecans

Cook first 5 ingredients until thick, stirring constantly. Stir in remaining ingredients.