1 (4 oz.) pkg. Baker's German sweet chocolate
1/2 c. boiling
2 1/2 c. sifted plain flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
1 c. buttermilk
4 egg whites

Melt chocolate in boiling water, cool, sift flour with soda and salt. Cream butter and sugar. Add egg yolks, one at a time, beating after each addition. Blend in vanilla and melted chocolate. Add flour mixture, alternately with the buttermilk, beating after each addition until smooth. Beat egg white until stiff; fold into batter. Pour batter into three 3 inch layer pans (greased and floured). Bake at 350 degrees for 30-35 minutes or until cake springs back when lightly pressed in center.

CAKE FILLING AND FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
1/2 c. butter
1 tsp. vanilla
1 1/3 c. Baker's angel flake coconut
1 c. chopped pecans (optional)

Combine milk, sugar, egg yolks, butter, and vanilla in saucepan. Cook over low or medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat, add coconut and pecans. Cool until of spreading consistency, beating occasionally. Makes enough to cover tops of 3 cakes (I usually toast my coconut in oven until golden brown.