1 c. Crisco shortening
2 c. sugar
2 1/2 c. self rising flour
4 eggs, separated
1 c. buttermilk
1 pkg. Bakers German chocolate dissolved in 1/2 c. boiling water

FROSTING:

2 c. sugar
1 lg. can evaporated milk
1 c. chopped pecans
1 c. fresh grated coconut
3 egg yolks
1 stick butter
1 tsp. vanilla

Cream Crisco and sugar together. Add slightly beaten egg yolks. Sift flour and add alternately with milk. Add dissolved chocolate. Add beaten egg whites last. Pour into three 8 inch cake pans, greased and floured, and bake at 350 degrees for 30-40 minutes.

FROSTING: Combine all ingredients together and cook over medium heat, stirring constantly until thickened. Let cool before spreading on cooled cake.