1 pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 1/2 c. sifted Swans Down cake flour
1 c. buttermilk
4 egg whites
Or use butter or other shortening

Melt chocolate in the boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add chocolate and vanilla. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well after each addition. Beat until batter is smooth.

Beat egg whites until stiff peaks will form. Fold into batter. Then pour into three 8-9 inch layer pans, lined on the bottoms with paper. Bake in moderate oven on 350 degrees for 35-40 minutes. Cool. Frost tops only.

COCONUT - PECAN FROSTING:

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 pound butter and 1 teaspoon vanilla in a saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes.

Add about 1 1/3 cups of Baker's coconut and 1 cup of chopped pecans. Beat until frosting is cool and thick enough to spread. Makes 2 2/3 cups or enough to cover the tops of three 9 inch cake layers.