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

COCONUT-PECAN FROSTING:

1 1/2 c. evaporated milk
1 1/2 c. sugar
4 egg yolks, slightly beaten
3/4 c. butter
1 1/2 tsp. vanilla
2 c. coconut
1 1/2 c. chopped pecans

Melt chocolate in water, cool. Cream butter and sugar. Beat egg yolks, stir in vanilla and chocolate. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 (9 inch) pans that have been greased and floured. Bake at 350 degrees for 30 minutes or until cake is done. Cool 15 minutes in pan, remove cake from pan and cool.

FROSTING: Combine evaporated milk, sugar, egg yolks, butter and vanilla in pan. Cook and stir over medium heat until thick. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread.