1 pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 c. (each) butter, buttermilk
2 c. sugar
4 eggs, divided
1 tsp. (each) vanilla, baking soda
1/2 tsp. salt
2 1/2 c. sifted cake flour

Melt chocolate in boiling water; cream butter and sugar until fluffy; add egg-yolks and beat well; add melted chocolate and vanilla; sift together dry ingredients and add alternately with buttermilk; beat until smooth; fold in stiffly beaten egg-whites. Pour into three round pans, lined on bottoms with wax paper; bake 350 degrees for 30 to 40 minutes. Cool; frost tops only.

GERMAN CHOCOLATE FROSTING:

1/2 c. butter
1 c. evaporated milk
1 c. sugar
3 egg-yolks

Cook and stir over medium heat until thickens; remove, add:

1 1/2 teaspoons vanilla
1 1/3 c. coconut
3/4 c. chopped pecans

Beat thick enough to spread.