1 (4 oz.) pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 c. butter
2 1/2 c. sifted Swans Down cake flour
2 c. sugar
4 egg yolks
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each one. Blend in vanilla and chocolate. Sift flour with soda and salt, add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 3 (9-inch) layer pans lined with paper. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost tops only.

FILLING:

3 egg yolks
1 tbsp. flour
1 c. sugar
1/4 tsp. salt
1/2 pt. whipped cream or 1 lg. can evaporated milk
1 stick butter
1/4 c. chopped pecans
1 c. short cut coconut
1 tsp. vanilla

Beat egg yolks and set aside. Mix flour, sugar and salt. Stir into milk or cream and add butter and cook over low heat until butter is melted. Pour small amount over egg yolks, beat. Add milk mixture, pecans and coconut. Cook until thick, stirring constantly. Remove from heat and add vanilla. Spread between layers and cover the cake with frosting.