1 sq. German chocolate
2 sticks butter
2 c. sugar
4 eggs
1 tsp. vanilla
2 1/2 c. cake flour
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk

Melt in boiling water 1 square German chocolate. Set aside to cool. Cream until light and fluffy: 2 sticks butter, 2 cups sugar and add 4 egg yolks, one at a time, beat after each addition. Then add 1 teaspoon vanilla to melted chocolate mixture. Mix well. Sift together 2 1/2 cups cake flour, 1/2 teaspoons salt, and 1 teaspoon baking soda. Add dry ingredients with 1 cup buttermilk, beat thoroughly. Fold in egg whites. Pour in 3 greased and floured 8 x 9 inch cake pans. Bake at 350 degrees for 35-40 minutes. Cool. Frost cake with coconut and pecan icing.

COCONUT AND PECAN FROSTING:

1 c. evaporated milk
1/2 c. butter
3 egg yolks or 2 eggs

Cook over medium heat, stirring constantly until thicken about 12 minutes. Add 1 cup coconut and 1 cup pecans. Mix and ice cake.