2 c. unsifted flour
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. 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's 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 on tops.

COCONUT PECAN FROSTING:

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

Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups.