1 pkg. German sweetened chocolate
1/2 c. boiling water
1 tsp. vanilla
a pinch of salt
1 c. vegetable shortening
4 egg yolks, beaten
2 c. sugar
1 c. buttermilk
2 1/2 c. cake flour
1 tsp. baking soda
7 egg whites, beaten

Melt chocolate in boiling water; add vanilla and salt after chocolate is melted. Cream shortening and sugar; add beaten egg yolks. Add 3/4 cup of buttermilk alternately with sifted flour. Dissolve soda in remaining 1/4 cup of buttermilk. Add to cream mixture. Stir in chocolate; fold in egg whites.

Bake in 3 (9-inch) pans at 350°F for 25 to 30 minutes.

German Chocolate Cake Filling:

1 tbsp. flour
1/2 pt. whipped cream or 1 large can evaporated milk
1 stick butter
1/4 c. chopped pecans
1 c. short cut coconut
1 tsp. vanilla
1 c. sugar
1/4 tsp. salt

Beat egg yolks and set aside. Mix flour, sugar and salt; stir into milk or cream. Add butter and cook over low heat until butter is melted. Pour small amount over egg yolks. Beat and add yolks to milk mixture. Add pecans and coconut. Cook until thick, stirring constantly. Remove from heat and add vanilla.