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

Melt chocolate in boiling water; then cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Add melted chocolate and vanilla; mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture and beat well. Fold in egg whites and beat until smooth. Pour into two 3 inch deep x 9 inch pans and bake at 350 degrees for 30-40 minutes. Frost with Coconut-Pecan Frosting.

COCONUT-PECAN FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter
1 tsp. vanilla
1/2 c. Baker's flaked coconut
1 c. pecans

Combine evaporated milk, sugar, egg yolks, butter and vanilla. Cook 12 minutes. Add coconut and pecans. Beat until thick. Frost German Chocolate Cake.