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

Melt chocolate in boiling water. Cool. Cream butter and sugar. Add egg yolks, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture. Mix well. Fold in beaten egg whites.

Bake in 4 (9-inch) pans at 325°F for 30 minutes.

Coconut-Pecan Frosting:

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

Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened. Add coconut and nuts. Cool; spread between layers and on top of cake.