1 (4 oz.) pkg. Baker's German's sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
1 tsp. baking soda
1 c. buttermilk
4 egg yolks
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. salt
4 egg whites, stiffly beaten Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, 1 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 whites. Pour into 3 (8 inch) layer pans lined on bottoms with waxed paper. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost tops only. FROSTING: 1 c. evaporated milk
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter
1 tsp. vanilla
1 1/3 c. Baker's angel flake coconut
1 c. chopped pecans Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Cool until thick enough to spread; beat occasionally. Spread over cake. | 
