1 pkg. Bakers German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 1/2 c. sifted flour
1 c. buttermilk
4 egg whites

Melt chocolate in 1/2 cup boiling water; cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at at time, and beat well after each. Add the melted chocolate and vanilla; mix well. Sift together the salt, soda and flour. Then add alternately with buttermilk to chocolate mixture, beating well. Beat until batter is smooth. Beat egg whites until stiff peaks form. Fold into batter.

Pour into three 8 or 9-inch cake layer pans, lined on bottoms with wax paper (or to make sheet cake, grease and flour baking pan 9x13-inch or little larger).

Bake in 350°F oven for 35 to 40 minutes. Cool. Frost with Coconut-Pecan Frosting.

Coconut-Pecan Frosting:

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

Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until mixture thickens; takes about 12 minutes. Add coconut and pecans. Beat until frosting is cool and thick enough to spread.

Makes 2 2/3 cups frosting.