2 c. unsifted all-purpose or cake flour
1 1/2 c. sugar
1/2 tsp. CALUMET baking powder
2/3 c. butter
1 tsp. vanilla
1 pkg. (4 oz.) Baker's German's Brand Sweet Chocolate--melted
Coconut-Pecan frosting (recipe below)
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 eggs

Mix flour with sugar, soda, baking powder and salt. Stir butter to soften. Add flour mixture, buttermilk, vanilla, eggs and chocolate. Blend. Then beat 3 minutes at medium speed with electric mixer, scraping bowl frequently. Pour into 2 well greased, floured 9 inch layer pans. Bake at 350 degrees for about 35 minutes or until cake tester inserted into center comes out clean. Cool cake in pans about 15 minutes, then remove from pans. Finish cooling on rack. Spread frosting between layers and over top.

COCONUT-PECAN FROSTING:

Combine in saucepan: 1 c. sugar 3 slightly beaten egg yolks 1/2 c. butter 1 tsp. vanilla

Cook and stir over medium heat until thickened -- about 12 minutes. Remove from heat. Add 1 1/3 cups BAKER'S ANGEL FLAKE coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups.