4 oz. pkg. German sweet chocolate
1/2 c. boiling water
2 c. sugar
4 egg yolks
1 c. butter
1 tsp. vanilla
2 c. unsifted all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt the chocolate in the boiling water and set aside to cool. Beat the sugar and egg yolks, beating well after reach yolk is added, being sure the sugar has "cooked" the yolks by checking the light color of the mixture. Add the butter and blend well with the sugar-egg mixture. Then blend in the cooled chocolate and water mixture and vanilla. Sift the flour with the soda and salt. Then add flour and buttermilk alternately, beating after each addition until smoothly. Last, fold in the stiffly beaten egg whites.

Grease and flour 3 (9 inch) cake pans, with the bottoms lined with waxed paper. Bake at 350 degrees for about 30 minutes. Cool.

COCONUT-PECAN FROSTING FOR GERMAN CHOCOLATE CAKE:

2 c. evaporated milk
2 c. sugar
6 slightly beaten egg yolks
1 c. butter
2 tsp. vanilla
2 2/3 c. Baker's angel flake coconut
2 c. chopped nuts

Beat egg yolks and sugar until light in color. Add vanilla, milk and butter. Cook over low to medium heat, stirring constantly through the boiling, about 20 to 24 minutes. Remove from heat and add coconut and nuts. Cool. The frosting will cover the top, between layers and the sides of the cake.