1 pkg. (4 oz.) Baker's Germans sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
Coconut-Pecan Frosting

Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9 inch layer pans, lined on bottoms with waxed paper. Bake at 350 degrees for 30 minutes on until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Spread frosting between layers and over top of cake.

Coconut-Pecan Frosting: Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 1 1/3 cups (3 1/2 oz.) Baker's Angel Flake coconut and 1 cup pecans. Cool until thick enough to spread. Makes 2 1/2 cups.