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

ICING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. butter
1 tsp. vanilla
1 1/3 c. coconut
1 c. chopped pecans

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour into three 8 or 9 inch cake layer pans lined on bottom with paper. Bake in moderate oven, 350 degrees for 30-40 minutes. Cool.

Icing: Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 pound butter and 1 teaspoon vanilla. Cook and stir over medium heat until thick, about 12 minutes. Add 1 1/3 cups coconut and 1 cup chopped pecans. Beat until thick enough to spread. Makes 2 2/3 cups.