1 (4 oz.) pkg. 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

Melt chocolate in water; cool. Beat butter and sugar until creamy. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with buttermilk. Beat egg whites until stiff and fold into batter. Pour into 3 (9") layer pans which have been greased and floured. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove from pans and finish cooling on racks. Ice top and in between layers with Coconut Pecan Frosting.

COCONUT PECAN FROSTING:

1 1/2 c. (1 - 12 oz. can) evaporated milk
1 1/2 c. sugar
4 slightly beaten egg yolks
3/4 c. butter
1 1/2 tsp. vanilla
2 c. coconut
1 1/2 c. chopped pecans

Combine all ingredients in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Add coconut and pecans. Cool until thick enough to spread.