1 1/4 lb. pkg. Baker's Germans 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, stiffly beaten

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 9x13 cake pan or layer pans, which have been greased and floured. Bake 30 to 40 minutes in 350 degree oven. Frost with following.

COCONUT-PECAN FROSTING:

Combine: 1 c. sugar 3 egg yolks 1/4 lb. butter 1 tsp. vanilla

Cook and stir over medium heat until thickened, about 12 minutes.

Add: 1 c. chopped pecans

Beat until thick enough to spread. Makes 2 2/3 cups.