1 pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks, beaten
1 tsp. vanilla
1/2 tsp. baking soda
2 1/2 c. sifted Swans Down cake flour
1 c. buttermilk
4 egg whites

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 or 9 inch layer pans, lined in the bottom with paper. Bake in moderate oven (350 degrees) 35-40 minutes. Cool. Frost tops only.

COCONUT PECAN FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. butter
1 tsp. vanilla
1 1/3 c. Baker's coconut
1 c. chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Add coconut and chopped pecans.

Beat until frosting is cool and thick enough to cover the tops of three 9 inch cake layers.