1 bar (4 oz.) Baker's German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well.

Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture; beat well. Beat until smooth. Fold in whites. Pour into 3 deep 8 or 9 inch layer pans, lined on bottoms with paper. Bake in moderate oven (350 degrees) 30 to 40 minutes. Cool. Frost tops only.

COCONUT PECAN FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter
1 tsp. vanilla
1 1/3 c. coconut
1 c. pecans, chopped

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