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

Melt chocolate in boiling water. Add vanilla and salt after chocolate is melted. Cream shortening and sugar, adding beaten egg yolks. Add 3/4 cup of the buttermilk alternately with the sifted flour. Dissolve soda in remaining 1/4 cup buttermilk and add to creamed mixture. Stir in chocolate. Fold in egg whites. Bake in 3 (9 inch) cake pans at 350 degrees for 25 to 30 minutes.

ICING:

3 egg yolks
1 tsp. flour
1 c. sugar
1 c. chopped pecans
1 c. angel flake coconut
1 tsp. vanilla
1/4 tsp. salt
1/2 pt. whipping cream
1/2 stick butter

Beat egg yolks and set aside. Mix flour, sugar and salt, stirring into the milk or cream. (Canned milk can be substituted for cream.) Add butter, cook over low heat until melted. Pour small amounts of mixture over egg yolks until all is mixed well. Add pecans and coconut, cook until thick, stirring constantly. Remove from heat and add vanilla. Spread between layers and on top and sides of cake.