2 c. sugar
1 c. Crisco
4 eggs
1 bar(1/4 lb.) German chocolate
1/2 c. boiling water
1 tsp. baking soda
2 1/2 c. all purpose flour
1 tsp. vanilla
Salt to taste
1 c. buttermilk

Cream sugar and Crisco, add egg yolks one at a time. Add chocolate melted in the hot water. Add alternately sifted flour and buttermilk in which the soda has been dissolved. Add vanilla and salt. Fold in stiffly beaten egg whites. Pour into 3 pans well oiled 9 inch cake pans. Bake about 30 minutes at 350 degrees.

Frosting:

1 c. sugar
1 c. evaporated milk
3 beaten egg yolks
1 stick butter
1 c. angel flake coconut
1 c. chopoped pecans
1 tsp. vanilla

Mix and cook slowly in heavy boiler until thick, all ingredients except pecans and vanilla. Stir constantly. Set off heat and cool. Add pecans and vanilla. Stir and spread between layers and on top. This icing is the secret of the whole cake.