1 (4 oz.) bar German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. sifted cake flour
1/2 tsp. salt
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 one at a time and beat well after each. Add melted chocolate and vanilla; mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture. Beat well. Beat until smooth. Fold in egg whites. Pour into 3 deep 8" or 9" layer pans, greased and floured. Bake at 350 degrees for 30 to 40 minutes; cool. Frost tops only if desired.

COCONUT PECAN FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter
1 tsp. vanilla

Combine ingredients. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/2 cups coconut and 1 cup pecans. Beat until thick enough to spread. Makes about 2 1/2 cups.