2 c. unsifted all-purpose or cake flour
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. Calumet baking powder
1/2 tsp. salt
2/3 c. butter
1 c. buttermilk
1 tsp. vanilla
2 eggs
1 pkg. (4 oz.) Baker's German brand sweet chocolate, melted
Coconut - Pecan Frosting

Mix flour with sugar, soda, baking powder and salt. Stir butter to soften. Add flour mixture, buttermilk, vanilla, eggs and chocolate. Blend. Then beat 3 minutes at medium speed of electric mixer, scraping bowl frequently.

Pour into 2 well greased and floured 9 inch layer pans. Bake at 350 degrees for about 35 minutes, or until cake tester inserted into center comes out clean. Cool cake in pans 15 minutes; then remove from pans. Finish cooling on rack. Spread frosting between layers and over top.

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, about 12 minutes. Remove from heat. Add 1 1/3 cups Baker's Angel Flake coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups.