1 pkg. (4 oz.) Baker's German's sweet chocolate
1/2 c. boiling water
1 c. (2 sticks) butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
Coconut Pecan Frosting (see recipe)

Melt chocolate in water, cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 (9 inch) layer pans, lined on bottoms with waxed paper. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes, remove and cool on rack. Frost cake.

COCONUT PECAN FROSTING:

Combine in saucepan: 1 1/2 c. sugar 4 slightly beaten egg yolks 3/4 c. butter 1 1/2 tsp. vanilla

Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups Baker's angel flake coconut and 1 1/2 cups chopped pecans. Cool until thick enough to spread. Makes 4 1/4 cups.