1 c. shortening
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla extract
1 (1/4 lb.) pkg. German's Sweet Chocolate
1/2 c. boiling water
2 1/2 c. cake flour
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
4 egg whites, stiffly beaten

Cream shortening; add sugar, then egg yolks, one at a time. Add vanilla and chocolate which has been melted in boiling water, then cooled. Mix well.

Combine dry ingredients and add alternately with buttermilk to creamed mixture. Beat egg whites until stiff and fold into batter. Pour into three 8 or 9 inch layer pans which have been lined on bottom with waxed paper. Bake at 350 degrees for 35 to 40 minutes. Cool. Frost with Coconut-Pecan Frosting.

COCONUT-PECAN FROSTING:

3 egg yolks
1 c. evaporated milk
1 c. sugar
1 tbsp. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. vanilla extract

Beat eggs and add milk, sugar and butter. Cook over medium heat for about 12 minutes, stirring constantly, until mixture thickens. Remove from heat and add coconut, pecans and vanilla. Beat until cool.