1 pkg. German sweet chocolate
1/2 c. boiling water
1 c. Crisco
4 egg yolks, unbeaten
1/2 tsp. salt
2 1/2 c. cake flour
4 egg whites, slightly beaten
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
1 c. buttermilk

Melt chocolate in boiling water and cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time. Beat well after each. Add chocolate and vanilla. Mix well. Sift together salt, soda, and cake flour. Add alternately with buttermilk, beating well after each addition. Fold in egg whites. Bake in three 8- or 9-inch pans at 350 degrees for 35 minutes.

FROSTING FOR GERMAN CHOCOLATE CAKE:

1 stick butter
1 c. sugar
3 egg yolks
1 c. evaporated milk
1/2 c. chopped pecans
1 tsp. vanilla
1 can Baker's angel flake coconut

Bring to a boil and cook until thick, stirring constantly. Add pecans, vanilla and coconut. Beat until thick enough to spread.