2 c. sugar
1 c. Crisco
1 bar (4 lb.) German sweet chocolate
1/2 c. boiling water
1 c. buttermilk
1 tsp. baking soda
2 1/2 c. flour
1 tsp. vanilla
1/2 tsp. salt
4 eggs

Cream sugar and Crisco, add egg yolks one at a time, add chocolate melted in hot water. Alternate sifted flour and buttermilk in which soda has been dissolved, add vanilla and salt. Fold in the stiffly beaten egg whites. Bake in 3 well oiled 9 inch pans 30 minutes at 350 degrees.

FILLING:

1 c. sugar
1 c. Carnation milk
1 stick butter
3 beaten egg yolks
1 c. Angel Flake coconut
1 c. nuts
1 tsp. vanilla

Mix and cook slowly in heavy boiler until thick, all ingredients except vanilla and nuts. Stir constantly, set off heat and cool. Add nuts and vanilla, fill and ice.

THIRTY DOLLAR ICING:

1/2 c. butter
2 tbsp. cocoa
1 tsp. vanilla
1 egg yolk
1 box powdered sugar
1 tbsp. sour cream
3 tbsp. strong coffee

Soften butter and add remaining and cream.