1 (4 oz.) pkg. sweet cooking chocolate
2 1/2 c. sifted flour
1 tsp. salt
1 tsp. baking soda
1 c. buttermilk
1 c. butter
2 c. sugar
4 eggs
2 tsp. vanilla

Melt chocolate over very low heat, then let cool. Sift flour with salt. Dissolve soda in buttermilk. Cream butter; gradually add sugar and continue beating until well blended and fluffy. Blend in chocolate; add eggs one at a time, beating well after each. Add flour and salt mixture, blending well. Next, add soda and buttermilk mixture and blend well. Pour mixture into 3 greased and floured 9-inch round cake pans.

Bake at 350°F for 30 minutes. Cool layers and frost with Coconut Pecan Frosting.

Coconut Pecan Frosting:

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

Combine milk, sugar, egg yolks, butter and vanilla. Cook over medium heat, stirring constantly, until mixture thickens, about 12 minutes. Remove from heat; add coconut and pecans. Let cool until mixture is of spreading consistency. Spread on cake, stirring mixture occasionally as applying to cake.