1 pkg. sweet cooking chocolate (German chocolate)
1/2 c. boiling water
1 c. butter, butter or other shortening (2 sticks)
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. cake flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in 1/2 cup boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and melted chocolate and mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour batter into three 8 or 9 inch layer pans which have been lined on bottom with waxed paper. Bake at 350 degrees for 35 to 40 minutes. Frost on top and between layers with coconut-pecan frosting.

COCONUT PECAN FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 lb. butter (2 sticks)
1 tsp. vanilla
1 can tender thin flaked coconut
1 c. pecans, chopped

Combine milk, sugar, egg yolks, butter and vanilla. Cook over medium heat 12 minutes, stirring constantly until mixture thickens. Add coconut and pecans and beat until cool and of spreading consistency. Makes enough to cover tops of 3 (9 inch) layers.