1 pkg. (4 oz.) Baker's German sweet chocolate
1/2 c. boiling water
1 c. (2 sticks) butter
2 c. sugar
4 eggs (separated)
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
Coconut Pecan Frosting (below)

Melt chocolate in boiling water (cool). Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside.

Mix flour, soda and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form. Fold into batter.

Pour into (3) 9 inch layer pans lined on bottom with wax paper. Bake at 350 for 30 minutes or until cake springs back when lightly touched in center. Cool 15 minutes, remove and cool on rack. Spread frosting between layers and over top of cake.

PECAN COCONUT FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter
1 tsp. vanilla
1 1/3 c. Baker's Angel Flake Coconut
1 c. chopped pecans

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 1 1/3 cups (3 1/2 ounce) Baker's Angel Flake Coconut and 1 cup pecans. Cool until thick enough to spread.