Cakes:

One 4 oz. pkg. Baker's German Sweet Chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
2 1/4 c. sifted all purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk
4 egg white, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 9 inch layer pans with lines paper bottoms. Bake at 350 degrees for 30 to 35 minutes.

COCONUT PECAN FROSTING:

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

Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Cool until thick enough to spread. Makes 2 1/2 cups.

CHOCOLATE CREAM CHEESE FROSTING:

One 4 oz. pkg. Baker's German Sweet Chocolate, broken into pieces
1 1/2 tbsp. water
One 3 oz. pkg. cream cheese, softened
1 c. unsifted confectioners sugar
1/4 tsp. salt
1/2 tsp. vanilla

Heat chocolate with water in small saucepan over very low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat, cool until lukewarm. Add cream cheese. Heat until mixture is well blended. Stir in sugar, salt and vanilla. Let stand a few minutes until frosting is of the right consistency for spreading. Makes 1 cup.

To assemble, spread coconut pecan frosting between cake layers and on top. Frost side of cake with chocolate cream cheese frosting.