1 (4 oz.) pkg. Baker's German chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 eggs
1 tsp. vanilla
2 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

Melt chocolate in boiling water and cool. Cream butter and sugar until fluffy; add eggs, beating well after each. Blend vanilla and chocolate. Sift flour, soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition. Pour into 3 (9 inch) layer pans. Bake at 350 degrees for 30 minutes.

COCONUT PECAN FROSTING:

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir over medium heat until thick, about 12 minutes. Add 1 1/2 cups Baker's coconut and 1 cup pecans (chopped). Cool until thick enough to spread.