1 tsp. baking soda
2 c. sugar
1 c. Crisco
4 eggs
1 box Bakers German Chocolate
1/2 c. boiling water
2 1/2 c. plain flour
1 c. buttermilk
1 tsp. vanilla
Dash of salt

Cream shortening, sugar, separate eggs and add yolks one at a time to shortening/sugar mixture. Add Bakers chocolate melted in boiling water. Add alternately, the flour and buttermilk. Dissolve soda in last 1/2 cup of milk and add vanilla and salt. Fold in stiffly beaten egg whites. Pour into 3 well greased 9 inch pans and bake 30 minutes at 350 degrees.

COCONUT-PECAN FROSTING:

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1 stick butter, and 1 teaspoon vanilla in saucepan.

Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat, add 1 can Baker's Angel Flake Coconut and 1 cup chopped pecans. Cool until thickened to spread. Makes 2 1/2 cups.