1 pkg. (4 oz.) Bakers German Sweet Chocolate
1/2 c. boiling water
2 c. sugar
1 c. butter
1 tsp. vanilla
4 egg yolks
2 1/2 c. sifted flour
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, 1 at a time, beating well after each. Blend in vanilla and chocolate. Stir flour, soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition, until smooth. Fold in egg whites. Pour into 3 (9 inch) pans. Bake at 350 degrees for 30-35 minutes.

FROSTING (For German Chocolate Cake) :

Combine: 1 c. sugar 3 slightly beaten egg yolks 1/2 c. butter 1 tsp. vanilla

Cook and stir over medium heat until thickened. Add 1 1/2 cups coconut and 1 cup chopped nuts. Cool until thick enough to spread.