1 pkg. (4 oz.) Baker's German sweet chocolate
2 1/3 c. sifted cake flour
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk
2/3 c. butter
1 tsp. vanilla
2 eggs

Melt chocolate over low heat; cool. Sift flour with sugar, soda, baking powder and salt. Stir butter in mixing bowl to soften. Add flour mixture, 3/4 cup of the buttermilk and the vanilla. Mix to dampen flour. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add melted chocolate, eggs and remaining buttermilk. Beat 1 minute longer.

Pour batter into three 8 inch layer pans lined on bottom with wax paper. Bake at 350 degrees for 35 minutes or until cake tester inserted into center, comes out clean. Cool in pans 15 minutes, remove from pans and cool on racks. Spread filling on layers and stack.

COCONUT PECAN FILLING & FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
1/2 c. butter
1 tsp. vanilla

Combine in a saucepan. Cook and stir over medium heat until mixture thickens (about 12 minutes). Remove from heat. Add 1 1/3 cups Baker's angel flakes coconut and 1 cup chopped pecans. Cool until thick enough to spread.