1 pkg. German chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks, unbeaten
2 1/2 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten
1 tsp. vanilla

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time. Add vanilla and chocolate. Sift flour with salt and soda. Alternate with milk. Fold in egg whites. Bake at 325 to 350 degree for 35 to 40 minutes in greased layer pans.

COCONUT-PECAN FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
2 sticks butter
1 tsp. vanilla

Cook over medium heat 12 minutes, stirring constantly until thick. Add one can tender flake coconut and 1 cup chopped pecans. Beat until cool and spreading consistency.