1 pkg. (4 oz.) German sweet chocolate
1/2 c. boiling water
1 c. butter (2 sticks butter), unwhipped
2 c. sugar
4 egg yolks
1 tsp. vanilla
2 1/2 c. sifted Swans Down cake flour (sift once then measure)
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Preheat oven to 350 degrees. Melt chocolate in boiling water and set aside to cool. With a mixer, cream butter and sugar until fluffy. Add yolks one at a time, beating well after each. Blend in vanilla and cooled chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites.

Pour into three 9 inch layer pans that have been greased and floured. Bake at 350 degrees for 30-35 minutes. Bake 2 layers first; then the remaining layer. Cool. (Bake only on center rack in oven.) Frost only the tops of the layers. Whipped and unwhipped butter measure different.

COCONUT - PECAN FROSTING:

1 c. Pet milk
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter (8 tbsp.) unwhipped
1 tsp. vanilla
2 c. coconut
1 c. chopped pecans

Combine everything except he coconut and pecans in a double boiler. Cook and stir over high heat until thickened; about 15 minutes. Add coconut and pecans. Cool until thick enough to spread; then frost cake.