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

Melt chocolate in boiling water, cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beat well after each. Add melted chocolate and vanilla. Mix well. Sift flour, salt and soda together. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour into 3 (8 or 9 inch) cake layer pans, lined on bottom with paper. Bake in 350 degree oven for 30 to 45 minutes. Cool. fill layers and frost top and side of layers with coconut-pecan frosting.

COCONUT - PECAN FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. butter
1 tsp. vanilla
1 c. pecans
1 1/3 c. coconut

Combine milk, sugar, egg yolks and butter; add vanilla and cook over low heat, stirring constantly, until thickened, about 12 minutes. Add coconut and pecans. Beat until thick enough to spread.