1 pkg. German's sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 1/2 c. sifted cake flour
1 c. buttermilk
4 egg whites

Melt chocolate in 1/2 cup boiling water; cool. Cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together salt, soda, and flour. Then add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Beat egg whites until stiff peaks form. Fold into batter. Pour into three 8 or 9 inch cake pans, lined on bottom with waxed paper. Bake in moderate oven at 350 degrees for 35 to 40 minutes. Cool. Frost tops only with Coconut-Pecan frosting.

COCONUT-PECAN FROSTING:

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

Combine milk, sugar, egg yolks and butter; add vanilla. in saucepan cook and stir over medium heat until mixture thickens. Takes about 12 minutes. Add coconut and pecans. Beat until frosting is cool, and thick enough to spread.